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Listing 20 Recipes in this Category - Vegetarian

Recipes Author Rating Hits
Banana Biscuits
N/A 43.00 7517
Baked Lima Beans
N/A 0.00 8459
Fruit Pizza
N/A 32.00 10670
Southern Baked Tofu
N/A 4.00 10476
Hummus
N/A 9.00 11401
Mushroom Madness
N/A 4.00 12032
Chestnuts & Rice
N/A 8.00 12250
TVP Sloppy Joes
N/A 0.00 12871
Lentil Tomato Stew
N/A 0.00 13491
Carrot Cabbage Casserole
N/A 2.00 14094
BROCCOLI AUGRATIN
N/A 14.00 14683
Cooked Amaranth
N/A 3.00 15089
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 15602
Vegan Apple Strudel
N/A 0.00 15855
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 16397
Asparagus/Mushroom Casserole
N/A 0.00 16422
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 16527
Avocado-Tofu-Egg Dip
N/A 3.00 16948
Nondairy Avocado
N/A 3.00 15852

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Pick of the Week
Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:
Ingredient:

  • 1 peck 4 to 6 inch pickles

  • 4 grape or horseradish leaves

  • 1 bunch dill weed

  • 6 qts. water

  • 2 tbsp. alum

  • 1 1/2 pt. vinegar

  • 1 1/2 c. canning salt

  • 8 cloves garlic, optional

  • A 4 gal. crock




Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.
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