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Vegetarian Recipes

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Bell pepper cous cous
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Caribbean pink beans
Crockpot chili
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Eggplant parmesean
Garlic herb stir fry
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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
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Vegetarian spaghetti
Walnut potatoes


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Vegetarian Recipes

Essential cookware



Spring Vegetable and Thyme Medley


  • 2 carrots, sliced
  • 4 small zucchini, sliced
  • 3 tbsp of olive oil
  • 3 potatoes, sliced thinly
  • 1/2 cup of fresh thyme, chopped
  • salt and pepper


  1. Heat the oven to 350 degrees.
  2. In a greased baking dish, add a layer the carrot, zucchini, potato, thyme, oil, salt and pepper.
  3. Repeat until the ingredients are finished.
  4. Place the baking dish in the even for 15 minutes.

Serves: 3-4 persons




Autumn Stir-fry


  • 2 cups of chopped portabella mushrooms
  • 1 cup of brown russet potatoes
  • 3 scallions, diced
  • 1 clove of garlic, diced
  • 2 tbsp of olive oil
  • 1 cup of vegetable broth
  • 1 tbsp of balsamic vinegar
  • 1 tsp of parsley
  • salt and pepper


  1. Sautee the garlic in the oil over a medium heat for 3 minutes.
  2. Add the mushrooms, scallions and potatoes and sauté them for 3 minutes.
  3. Add the broth, vinegar, parsley, salt and pepper.
  4. Simmer until the broth has boiled off.

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