Showing Results for: “vegetarian recipe”

Latin American influence permeates this colorful recipe full of bold taste and textures. You can add any leftover cooked meats or seafood to this recipe.

This recipe is a family favorite. The whole fish, normally yellowtail snapper or parrotfish, is stuffed whole, tied with strands of banana leaf, and placed on huge sticks where it is cooked over an open fire.

Many years ago, recipe developer and cookbook author Barbara Seelig-Brown won a cooking contest with this recipe, which was inspired by a recipe from a dear friend. If you're looking to impress, garnish with edible flowers such as nasturtiums for a very special presentation. Better grocery stores will have edible flowers in the produce department or you can grow your own!

This simple salad can be on the table in 15 minutes. No queso fresco? You can use feta cheese instead.

Try out this savory recipe that is perfect for your busy mornings.

This sautéed mushroom mixture is great as a Bruschetta topping, a side dish for a grilled protein, or a pasta topping. It can even be served as an appetizer or hors d’oeuvre. This great recipe can be made a day ahead of time and reheated or brought to room temperature before serving.

Latino cooks make churrascos with thin steak, which you can use instead of cube steak in this recipe, if desired.

This flavorful, vegetarian burger is packed with protein and fiber from black beans and quinoa. Pair with a filling salad on the side, like this Broccoli and Spinach Salad , for a satisfying, meatless meal. These are great to make ahead and freeze—after forming the patties, lay them out on a baking sheet and pop them in the freezer. Once they are frozen solid, you can take them off the sheet and store them in a freezer-safe bag.

This soup is great for lunch with a salad and a slice of whole wheat baguette for dipping. To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock or make your own at home.

Beautiful, fresh beets of any color take center stage in this unique vegetarian dish. To prepare raw beets, peel them, cut them into quarters, and boil or roast them until fork-tender. You can prepare large batches of beets at one time to use for this recipe, in salads, or to eat by themselves, drizzled with a little bit of olive oil and sprinkled with salt. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.