Vegetarian recipes and info
by Laura K. Lawless
Sweet and tangy marinated tofu makes a fine fake pastrami. Serve it with quinoa or rice, or thinly slice for sandwiches.
Linda Long asked 25 famous chefs to create three- to four-course vegan meals. She combined their biographies, recipes, and cooking and plating tips with her photos to make a visually stunning, inspirational book.
I was never a huge fan of Chinese food, but one dish I did like was cashew chicken. With some tinkering, I came up with a quick and easy seitan version.
Far more than the sum of their parts, these baked zucchini pecan pancakes are easy to make and taste great at any temperature, making them ideal for picnics and potlucks.
Chef Bryant Terry is back with another vegan cookbook, this time a fusion of southern, African, and Caribbean cuisines. One of the things I really like about Mr. Terry’s books is that so many of the flavors and textures are new to me, so just paging through them is like reading the menus of a dozen new restaurants.
Capsaicinoids, including capsicum, are the chemical compounds that give chili peppers their spicy hot flavor and can make your entire mouth burn. If you’re a fan of jalapeños, cayenne pepper, and other hot and spicy flavors, check out this index of spicy vegetarian recipes.
This pot pie recipe is better than the TV dinner version for two reasons: it’s vegetarian and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try.
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Information Disclaimer. Information on this website is intended as general information only. It is not intended to provide or take the place of medical advice.
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