Top 7 Most Savory Vegitarian Recipes

Rolls, Sunday Dinner

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).

Gravy, Simple Brown

YIELD: 5 Servings METHOD: Put the flour and 1/2 c cold water in a jar with a lid. Shake until a smooth liquid is formed. In a small saucepan, make the broth with 2 c boiling water, tamari, miso, and 2 tsp.

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.

Pudding, Brown Rice

YIELDS: 5 Servings PAN SIZE: 8-inch Baking Dish TEMPERATURE: 325° F. Oven METHOD: STEP 1: Preheat oven to 325° F. STEP 2: Pour milk over rice in bowl.

Squash, Spaghetti

YIELDS: 4 Servings TEMPERATURE: 375° F. METHOD: STEP 1: Preheat oven to 375° F. STEP 2: Cut squash in half lengthwise.