Link to

Vegetarian Recipes

Artichoke pizza
Artichoke stir fry
Bell pepper cous cous
Black beans and rice
Blt Salad
Blue cheese wrap
Bourbon carrots
Caribbean pink beans
Crockpot chili
Double baked potatos
Easy bake fries
Eggplant parmesean
Garlic herb stir fry
Green bean casserole
Green beans & almonds
Green curry stir fry
Grilled eggplant
New Orleans red beans
Oven fried yucca
Pecorino peppers
Roasted bell peppers
Sauteed collard greens
Scrambled tofu
Spring thyme medley
Squash bake
Stuffed chayotes
Stuffed zucchini
Sweet potatoes
Tofu veggie bake
Vegetable bake
Vegetable quiche
Vegetable soup
Vegetarian lasagna
Vegetarian pizza
Vegetarian spaghetti
Walnut potatoes


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Essential cookware



Bell Pepper Cous Cous


  • 2 red or yellow bell peppers, diced
  • 1 large onion, chopped
  • 3 tbsp of olive oil
  • 2 cups of cous cous
  • 2 cups of salted boiling water


  1. In a pan, heat oil, peppers and onion for 10 minutes or until the peppers are cooked
  2. Pour cous cous into a bowl.
  3. Add boiling water and the fried onion and peppers.
  4. Stir and allow to cool for 5 minutes.

Serves: 4 persons




Stuffed Garden Tomatoes


  • 6 large tomatoes, hollowed out (save the inside of the tomato)
  • 2 1/2 cups of basmati rice, cooked
  • 2 medium potatoes, diced into tiny wedges
  • 2 cloves of garlic, diced
  • 2 tbsp of olive oil
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Fry the garlic and potatoes and the saved tomato with the oil in a large pan.
  3. Mix the rice and potatoes, oil, garlic, tomato in a large bowl. Add salt and pepper.
  4. Place the hollowed-out tomatoes on a baking sheet.
  5. Rub them with olive oil and fill them with the rice mixture.
  6. Place in a 350 degree oven for 10-15 minutes.

Serves: 4-6 persons




Beer Spuds


  • 2 ½ lbs. baking potatoes
  • ¼ c. margarine, softened
  • ½ c. ale beer
  • 2 tsp. salt


  1. Peel potatoes and cut into 1-in. cubes.
  2. Cook in boiling water 20-25 minutes until tender and drain.
  3. Place in large mixing bowl.
  4. Add beer, salt and margarine and beat at medium speed with a mixer until fluffy.
  5. Serves 6.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved