Welcome to the Celtnet Vegetarian Recipes Home Page

Welcome to Celtnet's Vegetarian Recipes Page — Meat is not the only currency in terms of cookery and world-wide there are a large number of cultures who are almost exclusively vegetarian. Even in Europe vegetarianism has a long history starting from Roman times our current repertoire of vegetarian dishes is fairly modern in origin.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

Please note that the recipes presented here are all vegetarian recipes intended to be served as main courses. For a more comprehensive listing of all the vegetarian recipes on this site please visit the Vegetarian Recipes Listings page.

As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 436 recipes in total:


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Aduki Beans
     Origin: Japanese
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Cauliflower with Dorsa Sauce
     Origin: Algeria
African Potato Omelette
     Origin: North Africa
Beetroot, Red Onion and Orange Ragú
     Origin: English
Chackchouka
     Origin: Morocco
Afrikaanse Stoofschotel
     Origin: Lesotho
Bengali Spinach
     Origin: Bangladesh
Chackouka
(Poached Eggs on Pepper Ragout)
     Origin: Algeria
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Beninese Jollof Rice
     Origin: Benin
Chanterele Risotto
     Origin: Italian
Alii Artichoke Casserole
     Origin: Italian
Berkoukes
     Origin: Algeria
Chanterelle and Shiitake Black Bean Chilli with Sour Cherries
     Origin: America
Alitcha Birsen
     Origin: Eritrea
Bhuna Khichuri
     Origin: India
Chanterelle Omelette
     Origin: France
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Birch Sap and Cleavers Risotto
     Origin: British
Chanterelle Stroganoff
     Origin: Fusion
Amish Corn Fritters
     Origin: Amish
Black and White Grits
     Origin: American
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Angolan Vegetable Soup
     Origin: Angola
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Chard and Cheese Strata
     Origin: Italy
Antipasto Rice
     Origin: Italian
Blanched and Part-dried Nettle Leaves
     Origin: British
Cheese and Potato Casserole
     Origin: American
Artichoke and Goat's Cheese Pudding
     Origin: British
Blewits Stewed with Sage
     Origin: British
Cheese in Tamarillo Sauce
     Origin: Benin
Asparagus and Morel Bread Pudding
     Origin: America
Bombay Vegetables
     Origin: India
Cheese in Tomato Sauce
     Origin: African Fusion
Asparagus au Gratin
     Origin: British
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Cheese Omelette with Wild Garlic and Wild Chervil
     Origin: British
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Bosh
(Beans and Bread)
     Origin: Sudan
Cheesy Crockpot Chicken
     Origin: American
Asparagus with Lemon Matzo Crumble
     Origin: Jewish
Botswanan Cabbage
     Origin: Botswana
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Bracket Fungus with Red Chilli
     Origin: Fusion
Chestnut Stir-fry
     Origin: Fusion
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Braised Sow Thistle and Button Mushrooms
     Origin: British
Chickpea and Onion Stew
     Origin: Tajikistan
Auld Alliance
     Origin: Scottish
Breadfruit with Tomato and Peppers
     Origin: Tanzania
Chickpeas with Kombu
     Origin: Fusion
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Broad Beans with Angelica
     Origin: British
Chili con Queso
(Chili with Cheese)
     Origin: American
Azuki Beans with Squash and Kombu
     Origin: Japan
Broccoli au Gratin
     Origin: British
Chilli with Beans
     Origin: American
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Brown Rice and Sesame-fried Vegetables
     Origin: Fusion
Choroko Sauce
     Origin: Uganda
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Circassian Chicken
     Origin: Belarus
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Cobnut, Wild Mushroom and Chestnut Stir Fry
     Origin: Fusion
Banana Skin and Cowpeas
     Origin: India
Byrek me Spinaq
(Spinach Pie)
     Origin: Albania
Coconut Curry
     Origin: Seychelles
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Cabbage and Pineapple Salad
     Origin: West Africa
Coconut, Red Beans and Rice
     Origin: Anguilla
Barbecued Leek and Sweet Pepper
     Origin: American
Cabbage Pastie
     Origin: Moldova
Collard Greens and Spiced Cheese
     Origin: Ethiopia
Basic Jollof Rice
     Origin: Nigeria
Cajun Gumbo
     Origin: Cajun
Comfrey Aloo
     Origin: Fusion
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Cajun Rotelle and Red Beans
     Origin: Cajun
Comfrey and Peanuts
     Origin: African Fusion
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Cajun Squash Casserole
     Origin: Cajun
Comfrey Fritters
     Origin: British
Batter-fried Dryad's Saddle
     Origin: British
Californian Stir Fry
     Origin: American
Comfrey Pasta
     Origin: Italian
Bean Soup
     Origin: Liberia
Callaloo
     Origin: Trinidad
Coq au Vin with Chicken of the Woods
     Origin: France
Beans with Cassava
     Origin: Uganda
Caponata
     Origin: Italian
Country Egg Casserole
     Origin: British
Beansprout Sauté
     Origin: Fusion
Catalan Spinach Salad
     Origin: Andorra
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Cauliflower au Gratin
     Origin: British

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Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

US and UK Cookery Terms

By gwydion | Published 2008-04-22 22:04:54 | 2008 Recipes and Cookery Articles |

Recipe Information:

If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.


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