Vegetarian Dishes

All photos are my own.

Delicious Korean Dishes!

Crispy Gochujang Korean Tofu comes from the website, eat with CLARITY The recipe has gluten-free options and directions for making a nutritious vegan BBQ sauce.

 Spicy Korean Tofu by Rasa Malaysia and Maangchi’s Vegetable Pancake.

Healthy Eggplant Parmesan by Julia Frey – Vikalinka

When making this recipe and learning from my personal errors, I suggest that you make sure that you slice the eggplant lasagne-thin as outlined in the directions. Sometimes the thick skin of the eggplant may still be chewy-tough. Peeling the eggplant will avoid this problem.

~ Vibrant Vietnamese Noodle Salad ~

Vibrant Vietnamese Noodle salad from the website, Home Grown Happiness is full of fresh vegetables topped with a delicious fish sauce dressing! It might be interesting to try adding fully cooked baby shrimp or crab.

~ Amazing Pesto Mac & Cheese ~

This Creamy Pesto Mac & Cheese recipe comes from Shelley’s Cookie and Cups website. I added a can of solid tuna fish to this recipe right along with the cheese sauce. When removing the tuna from the can, I try to break the tuna in large solid chunks rather than shred or mash the tuna into the dish. I find that Diamond Solid Tuna in water is the best tuna for this because the canned tuna is already in solid pieces and easy to remove.

I used 1/2 cup of homemade basil pesto (rather than the 1/4 cup) and Vermont’s Farmhouse Cabot Reserve . These two ingredients really make this dish outstanding. The breadcrumb topping that I used was Progresso’s Italian Breadcrumb. 

~ Italian Potato Pancakes ~ (Carole’s recipe below)

Place 10 peeled and large cut-up pieces of medium size yellow potatoes in cold water. Boil them until they are very soft. Drain and mash.

Thoroughly mash into the potatoes 1/2 cup of whole milk and 2 Tbsp butter.

Add and mix in …1/2 tsp of pepper, 1 tsp of salt, and 1 tsp powdered garlic. Mix.

Add one whole egg. Mix thoroughly.

Add 3/4 cup of Italian breadcrumbs and 1/4 cup of fresh chopped Italian parsley. Mix.

Add 1/2 cup fresh finely grated Romano cheese. Mix everything thoroughly with a wooden spoon.

Let the mixture sit for 3 minutes.

Then, scoop out the potato mixture and form 3 inch patties. Fry them in 1/4 inch of hot cooking oil. Fry 3 – 5 minutes per side until golden brown on each side. Medium heat. Put them on a paper towel to absorb the excess oil and serve warm.

Thai-Inspired Cucumber Salad by Amy Brinkley

Thai Cucumber Salad

This recipe is incredibly simple and takes less than 15 minutes to prepare! It recommends English cucumbers, but I used the Lemon Cucumbers abundant from our summer garden. This makes a wonderful appetizer or side dish.

Zucchini & Ricotta Pie ~~ From Eileen Gray/Baking Sense (with plant-based bacon)

Three Bean Salad by Elise Bauer @elisebauer (with added summer green beans)

Just add a cup or more of cooked green beans to this simple Three Bean Salad

Tofu Broccoli Stir-fry by Delish

Lemon Cucumber Salad From Spade and Plow

Ratatouille From Cookie & Kate

Zucchini Fritters ~ From Katerina

Smoky Black Bean Burger ~ Minimalist Baker

Meera Sodha From her Cookbook ~ EAST 120 Vegan and Vegetarian Recipes