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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



Walnut-stuffed Potatoes


  • 30 baby red tomatoes, boiled
  • 3/4 cup of low fat sour cream
  • 60 small sprigs of dill
  • salt and pepper
  • 60 walnuts halves, toasted


  1. Cut the boiled potatoes in half.
  2. Scoop out the insides of the potatoes.
  3. Mash the potato insides with sour cream.
  4. Refill each half of the potato with the sour cream mix.
  5. Add salt and pepper.
  6. Place a walnut and dill in the center of the potato




Seasoned Fried Potatoes


  • Four or five medium potatoes, brushed and rinsed in hot water
  • 2 tbsp. seasoned salt
  • 2 tbsp. olive oil
  • 1 tbsp. garlic salt
  • 1 c. shredded mozzarella cheese (optional)


  1. Slice potatoes into 1/2 –inch cubes, leaving skin on.
  2. Add oil to large frying pan over medium heat.
  3. Add potatoes to pan and sprinkle with seasoned salt and garlic salt.
  4. Cover and cook until no longer crunchy (around 25 minutes).
  5. When done, top with cheese (optional) and serve.

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