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Wild Rice Stuffed Acorn Squash
A hearty and satisfying vegetarian main course, this wild rice stuffed acorn squash recipe blends comforting flavors and textures.
Angel's Ravioli Alfredo with Mushrooms
Even my carnivore hubby loves this vegetarian alfredo ravioli dish loaded with cheese, mushrooms, and garlic. You can omit the chopped green onions and crushed red pepper if you wish, and the dish is still wonderful!
10-Minute Mushroom Carbonara
This mushroom carbonara recipe is a quick and easy upgrade to a weeknight spaghetti dinner. Once your water is boiling, this dish can be on your plate in just 10 minutes. I tend to make this low-sodium, but you may want to add salt to the pasta water and to the mushrooms while they are cooking.
California Melt
A satisfying open-faced veggie melt with avocado, almonds, and mushrooms. This sandwich is ready in minutes!
Vegetable and Tofu Stir-fry
This stir-fried tofu with mixed vegetables is really delicious and healthy. The sauce is sweet, tangy, and full of flavor. We cook it at least once a week. You can substitute or add whatever vegetables you like.
Grilled Mediterranean Vegetable Sandwich
Roasted eggplant and peppers taste delicious in this vegetable sandwich. It is great to take along on a picnic!
Vegetable Stuffed Cannelloni
Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese. Serve with a big green salad.
Allie's Mushroom Pizza
A simple mushroom pizza recipe with spinach and mozzarella.
Nut Loaf Supreme
This nut loaf is a gluten-free favorite at retreats year around. Try it warm with onion gravy, mashed rutabaga, and sautéed green beans.
Creamy Spinach Tortellini
Cheese tortellini, tomatoes, mushrooms, and spinach are tossed in a rich, creamy sauce in this family-favorite pasta dish.
Garbanzo Stir-Fry
This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.
Vegetarian Haggis
'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton.
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