Creamy carrot soup …..yummy! Serve with a nice green salad and cornbread.
Roasted red peppers are featured in this intriguing pureed soup with onion, celery, red wine and mint. This is a very hearty soup, I recommend serving 6 to 8 ounces as an appetizer. Very good garnished with crispy bacon bits and mint.
This soup is savory, spicy, and very filling. You taste the bold Asian flavors in every spoonful. You may even love the broth too much!
The smokiness from the paprika, roasted peppers, and tomatoes takes the place of andouille sausage in this vegetarian gumbo. With a lot of spice and flavor, this gumbo is a great way to warm up on a cold winter’s night.
This tofu has a slightly crunchy exterior while the inside is nice and soft. I used to make my stir-fry with chicken or beef, but my husband won’t have it any other way than tofu now! And my 2 year old loves it! It is a delicious, easy, quick, and inexpensive meal.Serve with Asian noodles or with steamed rice.
I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ.The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques…however, either works fine.
Making the most of simple, fresh ingredients found at your local Farmer’s Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
Whole steamed artichokes have a natural elegance, but leaf-dipping can get messy. We’ve solved the problem by filling artichokes with a thick arugula pesto, which turns the de-choked centers into individual dipping bowls.
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.