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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


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Vegetarian Recipes

Essential cookware



Green Curry Stir Fry


  • 1 medium eggplant, diced
  • 1 large onion, chopped
  • 1 can of coconut milk
  • 2 tbsp of green curry paste
  • 1 large piece of ginger root, grated
  • 6 large mushrooms, chopped
  • 2 cups of vegetable broth, warming in a separate pan
  • 3 tbsp sesame oil
  • 2 small zucchini’s, sliced into wedges
  • coriander
  • salt and pepper
  • 1 jalapeno pepper, chopped
  • 1 garlic cloves, grated
  • Rice or rice noodles


  1. In a large pan, preferably a wok, add sesame oil, ginger, jalapeno, onion and curry paste.
  2. Fry for about 5 minutes.
  3. Add eggplant, mushrooms and zucchini.
  4. Add one cup of vegetable broth and allow to simmer for 7 minutes.
  5. Add coconut milk and broth as needed.
  6. The consistency should be soupy.
  7. Serve over rice or with rice noodles.

Serves: 4 persons




Italian Vegetarian Sandwich


  • 4 rolls, cereal or multigrain
  • 2 tomatoes, sliced
  • 2 mozzarella balls, slices
  • 16 basil leaves
  • olive oil
  • salt and pepper


  1. Cut the buns in half, drizzle them with olive oil
  2. Sprinkle the buns with salt and pepper
  3. Toast the buns in the oven.
  4. Add to the toasted buns a layer of tomato, basil, and mozzarella.

Serves: 4 persons

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