Family Vegetarian Recipes

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1 cup cucumber peeled, diced and strained on a paper towel for 15

minutes, to strain any extra moisture

1-1/2 cups plain yogurt

1 clove garlic

1/2 teaspoon fresh minced mint

1/2 teaspoon vinegar

1 tablespoon lemon juice

1 teaspoon olive oil

Dash of salt

Put the strained cucumber in a bowl, then add the yogurt and fold in

well. In another bowl, mash the garlic with the salt, then add the

lemon, minced mint, and vinegar. Mix well. Fold in the yogurt and

cucumber mix with the garlic mix. To serve, you can "thread" olive oil

on top if desired.

Serve chilled.



Coarsely grate a head or two of cabbage. Per head, add:

1/2 cup ketchup

1/4 cup mustard

1 tablespoon salt

1 tablespoon black pepper

1/2 cup dark brown sugar

1/4 cup squeezed lemon

1 tablespoon mustard seed

Dash cayenne pepper

28-oz. can tomatoes (peeled)

1/2 cup vinegar

1 medium onion, chopped

1 green pepper, chopped

Mix well and enjoy!


Deborah writes, "When I first moved out of my parents' home, all I ate

was spinach salad and pasta. Not because I'm a vegetarian but because

it tastes so good and was easy to make--

my recipe makes enough for two."

4 cups of fresh whole-leaf spinach, washed and drained

1/2 cup of chopped mushrooms

1/2 cup of sliced red onion

4 hardboiled eggs, quartered

Ranch dressing

Soy salad toppings (it's a substitute for bacon bits)--optional

Preparation is easy. Toss the spinach, onions, and mushrooms. Top with

the eggs, fake bacon bits, and ranch dressing.


"This is fast, fresh and tasty--good for a hot summer's



1/3 cup good-quality salad dressing (vinegar based)

1 teaspoon mustard

1 small clove garlic, crushed


1-1/2 to 2 cups precooked brown lentils

2 spring onions (shallots), chopped

1/3 cup crumbled feta

1/3 cup diced yellow capsicum

1/4 cup chopped sundried tomatoes

1 cup fresh spinach leaves

Mix dressing with mustard and garlic, pour over lentils, then chuck in

all the other ingredients. Mix and serve. Can be warmed if you so