Top 7 Most Easy Vegitarian Recipes

Salad Dressing, Vinaigrette

YIELD: 1 Cup EACH SERVING: 1 Tablespoon METHOD: Combine oil, vinegar, lemon juice, soy sauce, yeast, mustard, and garlic in blender and blend for 15 to 20 seconds. NOTE: Recipe calls for raspberry vinegar; cider vinegar was used for analysis. Canola oil may be substituted for flaxseed oil or a mixture of both may be used..

Soup, Creamy Vegetable

YIELD: 4 Servings METHOD: STEP 1: In a covered pot combine 6.5 cups water, rice, minced garlic, and minced ginger root and simmer for 45 minutes. Add 1 cup diced carrots and cook for 5 minutes. Add 1 cup diced zucchini, 1 cup sliced broccoli, 1 cup sliced cabbage, and 1 cup sliced kale and cook for 5 more minutes.

Sauce, Fruit

YIELD: 6 Servings EACH PORTION: 1/2 cup each METHOD: In a blender or food processor, puree the banana, orange and raisins until smooth. Pour into a medium bowl. Fold in the fresh or frozen fruit (thawed).

Soup, Vegetable Noodle

YIELD: 4 Servings METHOD: STEP 1: Cook noodles according to package directions and set aside. STEP 2: Saute 1/2 c diced carrots, 1/2 c diced celery, 1/2 c diced turnip, 1/2 c diced yam, 1/2 diced onion and minced garlic in 2 tablespoons stock, adding more stock if necessary, or in 1 tablespoon canola oil (optional) in large pot over medium heat for 5 minutes. Add remaining stock, chopped parsley, and coriander seed.

Rolls, Sunday Dinner

Salad, Fruit, Fresh

YIELDS: 2 Servings, 2-1/2 cups EACH PORTION: 1 1/4 cup METHOD: STEP 1: Combine peeled and sliced banana, peeled and chopped grapefruit, chopped apple and pear in bowl. Pour orange juice over fruit. Garnish with a sprig of fresh mint..

Pudding, Whole Grain

YIELD: 4 servings EACH PORTION: 1 cup METHOD: If using a crockpot, combine the grains and water, and cook on low overnight. For the stove top method, place the grains and water in a heavy saucepan, cover, and cook for about 2 hours (adding extra water if necessary). Stir in all the other ingredients, and cook for 1/2 hour more.