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



Garlic Herb Stir-fry


  • 2 bags sugar snap pea stir-fry frozen vegetables, defrosted
  • 1 clove of finely chopped garlic
  • 1 tsp. basil
  • 2 tsp. olive oil


  1. Heat wok or frying pan on medium heat until warm.
  2. Add olive oil to the wok.
  3. Add stir-fry vegetables to the wok.
  4. Add finely chopped garlic to the wok.
  5. Flip the mixture around rapidly with your spatula,
  6. Dust the mixture with the basil.
  7. Continue rapidly flipping the stir-fry to keep it from scorching for another five minutes,
  8. Serve while hot.




Tomatoes Stuffed with Saffron Rice and Pea


  • 8 medium tomatoes, the tops cut off and the insides hollowed-out
  • 2 1/2 cups of basmati rice, boiled with 1 pack of saffron
  • 1 1/2 cups of fresh or frozen peas
  • 1 tbsp of parsley
  • 1 egg, beaten
  • 3 tbsp of olive oil
  • 8 slices of Swiss cheese


  1. Preheat oven to 350 degrees F.
  2. Mix the saffron rice with the peas, egg, parsley and olive oil.
  3. Place the tomatoes on a baking sheet.
  4. Stuff tomatoes with the saffron rice mix.
  5. Top them with a slice of Swiss cheese.
  6. Cook in oven on 300 degrees F for 8-12 minutes.

Serves: 4 persons

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