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Garlic

Taco Salad

Taco Salad

Homemade refried beans make this a stand-out salad.

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This thin-style crust works best when you use a light hand with toppings. Because the crust does not rise, it’s important for textural success that you roll out the dough to the correct size—try using a 9-inch round cake pan for reference.

Sweet & Sour Bok Choy and Radish Stir-Fry

Sweet & Sour Bok Choy and Radish Stir-Fry

Be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.

Eggplant Shakshuka

Eggplant Shakshuka

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base. Choose the freshest eggs possible for whites that will hold their shape and for more durable yolks.

Snack Attack Cereal Mix

Snack Attack Cereal Mix

Pretzels, breakfast cereals, and nuts are lightly seasoned and toasted in the oven for a guilt-free snack that both kids and adults love.

Chayote Ratatouille and Red Beans

Chayote Ratatouille and Red Beans

When chayote is simmered, it takes on a zucchini-like texture and tenderness, making it a perfect cold-weather substitute in this Provençal vegetable dish. We’ve added kidney beans for extra protein so you can serve this as a main dish over couscous, rice, or pasta.

Chayote-Corn Pudding

Chayote-Corn Pudding

Corn pudding is a casserole favorite in the South, but it’s usually served as a side dish. Here, we’ve filled it out with chayote for a satisfying entrée that can be served with bread and a green salad.

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