Top 7 Most Tasty Vegitarian Recipes

Rolls, Sunday Dinner

Salad Dressing, Oriental

YIELD: 2/3 Cup EACH SERVING: 1 Tablespoon METHOD: In jar with lid shake rice vinegar, honey, water, oil, minced garlic, minced ginger root, sesame oil, and 5-spice seasoning for 15 seconds. NOTE: Rice syrup may be substituted for honey. (If using rice syrup shake until syrup is dissolved.) .

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.

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..

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).

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.

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.