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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



Vegetarian Pizza


  • 2 cans (8 oz.) reduced-fat crescent rolls
  • 2 pkg's. (8 oz.) low-fat or fat-free cream cheese
  • 1 c. ea. cauliflower and broccoli
  • ½ c. green and red bell peppers (combined)
  • ½ c. fresh sliced mushrooms
  • 1 sm. carrot, shredded
  • 2 tbsp. light or fat-free Miracle Whip


  1. Preheat oven to 375 degrees F.
  2. Unroll crescent roll dough and place onto ungreased 15 x 10 – in. jellyroll pan.
  3. Seal seams and bake for 11-14 minutes or until brown.
  4. Mix cream cheese and Miracle Whip.
  5. Spread mixture onto crust.
  6. Top vegetable in order given and serve.




Sweet and Sour Green Beans


  • 4 cans (14-15 oz.) green beans
  • ½ c. Splenda
  • 1 c. vinegar
  • 1 sm. onion, chopped
  • 4 slices turkey bacon, cut up
  • 4 tsp. olive oil


  1. Mix Splenda, vinegar, onion, bacon and olive oil in large bowl.
  2. Put green beans into slow cooker.
  3. Add above mixture to green beans and stir until mixed thoroughly.
  4. Cook on high heat in slow cooker for 1 hour.
  5. Reduce to low heat to hold warmth.
  6. Serve.

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