Chickpeas Veggie Burger Patties by Gourmandelle LifestyleBlog

This recipe is perfect for camping trips because it doesn’t spoil fast and it is also very filling. I don’t normally fry veggies but I had to finish this dish super-fast and I chose the easy but not-so-healthy path. Anyway, even though I fried the burgers I used a small amount of oil and I also fried them for a very short time. The…

Black Bean Burgers by Guilt Free Cuisine by Fergyhun

I have tried a lot of veggie burger recipes and some have been disappointing – dry, crumbly and sometimes tasteless. These are the best I have ever made. Full of flavor, they keep their shape during cooking and are packed full of protein. If your grilling days are over for the year, they can be cooked in a skillet on the stovetop…

Whole Wheat Roasted Vegetable and Pesto Lasagna by Schnoodle Soup

Roasted vegetables, three cheeses and pesto sandwiched between hearty whole wheat lasagna noodles. A true veggie lover's delight!

Orange perfumed risotto by Alida

A very straightforward dish. A light risotto with a delicate aroma of orange. You will use the zest as well as the juice so it would be best to use an organic orange.

Chile Rellenos by Unorthodox Epicure

Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.

Tostadas by Unorthodox Epicure

My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get temperature variations in every bite. These also attempt to grab almost every taste bud.

Korean Spicy Tofu by John Spottiswood

This is an easy and tasty dish to serve either as a small main course or as a side dish with other Korean food. The Korean recipe I have does not recommend serving it with lemon juice, but I think it cuts the saltiness and spiciness of the dish nicely.

Mixed Veg by Aparna Anurag

Very easy Mixed Veg Recipe

Rotini with Swiss Chard by Salad Foodie

Healthy and delicious, this recipe is a stand-out as a vegetarian main dish or side dish. Simple preparation and quick cooking bring this pasta charmer to your table. Bump up nutrition by using whole wheat pasta. Fresh spinach can be subbed for chard.

Rotini with Pesto, Tomatoes and Spinach by Salad Foodie

My friend's daughter tasted this last year on a vacation and dubbed it the "Best Pasta Ever." I'll go along with her on that! It's a healthy and colorful vegetarian pasta dish that will serve 6 generously, or make heaped platefuls for 4 ravenous diners! I started with the recipe the chef gave her, but it was just a list of…

Meatless Meat Balls by Piper Seeger

Even the non-vegetarian guests wanted the recipe last time I served these!

PARSLEY sun-dried TOMATO PESTO on PASTA by Foodessa

I opened the fridge to be happily greeted by a beautiful bouquet of parsley. With this, I was inspired to create a parsley sun-dried tomato pesto. This wonderful sauce turned out great! Pouring it on one of my favourite meal...PASTA...was truly a delectable bonus ;0)

Goat Cheese, Peach, and Arugula Pizza by Meg @ Zest New York

This recipe was adapted from the Goat Cheese and Pear Pizza listed on the Coach Farm recipe. Pears aren’t in season just yet, however peaches are coming in nicely from Georgia, and will be ready in New York in just about a month. Preparation can be simplified by roasting the peaches for 5-8 minutes in a toaster oven on the broil…

Eggplant Parmesan by Jennifer Bass

Veggie Dumplin Chowder by Suzi

I put this recipe on my web site for my daughter, Marie to make for her family, which was easier than telling her how to do it over the phone. The photo is hers and it looks like she added peas. I hate peas so I don't put them in. Traditionally this is as good ole Southern dish better known as Chicken and Dumplings, but being a…