Confetti Rice
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Recipes
Recipes
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Searching for plant-based recipes made with whole, unprocessed foods? Welcome! Here you’ll find every recipe you need to follow a plant-based diet from morning until night. From vegetarian gluten-free recipes to vegan recipes and dairy-free recipes, Vegetarian Times offers original, triple-tested recipes that deliver solid nutrition, whatever your plant-based lifestyle looks like.
Refried Black Beans
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Cornmeal Crêpes
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Cocoa Pancakes
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Raspberry Cream Cheese French Toast
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Asparagus Goldenrod
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Apple Streusel Muffins
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Breakfast Burritos
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Mahogany Hoisin and Sesame Noodles with Bok Choy
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Golden Spirals with Chickpeas and Yellow Bell Pepper
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Linguine Primavera with Creamy Cashew Sauce
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Tortellini with Watercress, White Beans and Pine Nuts
Peppery watercress and creamy cannellini beans team up for a light and luscious one-dish meal. If watercress is unavailable, 8 cups of fresh arugula or spinach may be substituted.
Broccoli and Trail Mix Salad
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Chocolate Tofu Pudding
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Ricotta-Snap Pea Tart
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Smoked Mozzarella-Snap Pea Sandwiches
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Chilled Sugar Snap Pea Soup
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Sugar Snap Peas Almondine
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Sugar Snap Pea Summer Rolls
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Persian Cucumber-Mint Soup
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Colonel Nickell’s Perfect Julep
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Herbed Goat Cheese and Cucumber Tea Sandwiches
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Curried Egg Salad Tea Sandwiches
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Smoked Mozzarella Canapés
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Double-Chocolate Icebox Cookies
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Lemon-Blueberry Scones
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Huckleberry Orange Iced Milk
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Lower-Calorie Peanut Butter Cookies
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Low-Calorie Black and White Brownies
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Barley-Mushroom ‘Burgers’
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Garden Po’ Boy
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Icy Sherried Lemonade
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Golden Vegetables
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Broiled Eggplant Steaks with Gorgonzola Cheese
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Low-Fat Apricot-Pecan Muffins
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Tropical Fruit Tart
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Fruited Mesclun and Baby Potato Salad
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Thai-Style Tofu and Noodles
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Portobellos with Tri-Colored Orzo and Gorgonzola
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Asian Breakfast Scramble
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How to Recycle or Reuse Holiday Decorations
Candles, greenery, table decorations . . . they?re so pretty. Too bad they all turn into trash. Here?s how to put them to good use instead.
Fruited Bulgur and Lentil Salad
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Pasta and Chickpea Soup
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Greek Salad Pitas
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Raspberry-Lemon Ice
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Mixed Greens with Hazelnut Oil Vinaigrette
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“Pissaladière”
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Tempeh with Coconut Milk and Lemongrass
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Ginger-Sesame Tofu with Asparagus and Shiitakes
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Stir-Fried Pasta and Broccoli Rabe with Miso Pesto
Miso adds an interesting dimension to the nontraditional fusion pesto
Edamame Fried Rice
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Cheese and Spinach Pasta Roll-Ups
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Potato Quesadillas
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Barcelona Dog
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Guacamole and Salsa Cruda Dog
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Strawberry Italian Ice
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Good Morning Dog
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Soy Dog with Marsala Mushrooms and Swiss Cheese
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Athenian Dog
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Tsunami Dog
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Cheddar-Almond Open-Faced Sandwiches
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Asparagus Vichyssoise
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Orange, Mint and Asparagus Pasta Salad
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Mushroom-Asparagus Risotto
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Asparagus Scones
Whip up a batch for brunch or serve them for afternoon tea
Hot Spring Vegetable Salad with Miso Vinaigrette
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Mushroom and Swiss Chard Lasagna
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Strawberry-Rhubarb Crumble Squares
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Roasted Beet and Arugula Salad
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Barley Salad with Pea Pods and Lemon Dressing
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Bittersweet Chocolate Pudding
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Nutty Snack Mix
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Sunny Strawberry Milk Shake
Hot summer evenings call for something cool and light to round out a meal. Pre-frozen strawberries (fresh are best!) and soft tofu thicken this luscious concoction for a healthy milkshake you could even serve as a breakfast meal.
Tofu Niçoise Salad
Who needs tuna (the traditional protein in this iconic salad) when you have seasoned, baked tofu? This salad is so easy to assemble you could throw it together in minutes for a weekday lunch—as long as you steam the green beans beforehand.
Thai Double Soy Stir-Fry
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Asparagus and Summer Squash Linguine with Tempeh Bolognese
Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles. You can cook the sauce and the noodles a day ahead, and then reheat just before serving.
Black Soybean Tabbouleh
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All-Day Burrito
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Cream of Oat Bran
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Pea and Red Lentil Curry
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