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Welcome to Celtnet's Vegetarian Recipes Page — This is a continuation an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. The listing is for all the vegetarian recipes added to this site. Here you will find that vegetarianism is anything but a modern concept. There are vegetarian recipes here from all historical periods and across each and every continet of earth with new recipes being added weekly. Peruse these lists and you will find recipes to amaze and delight you.
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Alphabetical list of vegetarian recipes follow (limited to 100 recipes per page). There are 1422 recipes in total:
| Ŵyau Mewn Caws (Eggs in Cheese) Origin: Welsh | Amb Halad Ka Shorba (Zedoary Soup) Origin: India | Asparagus in Cream Origin: British |
| A Messe of Greens Origin: British | Ambrosial Pepper Sauce Origin: Jamaica | Asparagus in Egg Sauce Origin: British |
| Aadun Origin: Nigeria | Amish Corn Fritters Origin: Amish | Asparagus in Orange Sauce Origin: Spanish |
| Acorn Flour Chapati Origin: Fusion | Angelica Soup Origin: British | Asparagus Risotto with Black Truffle Coulis Origin: Monaco |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Angolan Vegetable Soup Origin: Angola | Asparagus Salad Origin: British |
| Aduki Beans Origin: Japanese | Anjera (Somali Flatbreads) Origin: Somalia | Asparagus Soup Origin: British |
| Adun Origin: Nigeria | Antipasto Rice Origin: Italian | Asparagus with Lemon Matzo Crumble Origin: Jewish |
| African Curried Peanut Soup Origin: South Africa | Apple and Mint Jelly Origin: British | Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France |
| African Green Pepper and Spinach Origin: East Africa | Apple and Parsley Jelly Origin: British | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia |
| African Potato Omelette Origin: North Africa | Apple and Plum Summer Fruit Soup Origin: British | Atchara (Pickled Green Papaya) Origin: Philippines |
| Afrikaanse Stoofschotel Origin: Lesotho | Apple and Rosehip Mousse Origin: British | Atklit (Vegetable Bowl) Origin: Ethiopia |
| Ajlouke de Carottes (Carrot Starter) Origin: Tunisia | Apple and Tamarillo Summer Fruit Soup Origin: British | Aubergine and Ricotta Cheese Pizza Origin: British |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Apple Summer Fruit Soup Origin: British | Aubergine Rolls Stuffed with Spinach Origin: British |
| Akara (Black-eyed Pea Fritters) Origin: Nigeria | Apples Stewed with Red Cabbage Origin: British | Aubergine, Potato and Chickpea Balti Origin: Fusion |
| Akara II Origin: Nigeria | Apricot and Fig Blatjang Origin: South Africa | Austrian Tomato Soup Origin: Austria |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Apricot Curd Origin: British | Avignon Sauce Origin: British |
| Akkra Funfun Origin: Benin | Apricot Jam Origin: British | Avocado Soup Origin: Trinidad |
| Alcachofas Estofadas con Piñones (Artichokes with Pine-nuts) Origin: Spain | Aroz Mofalfal (Mofalfal Rice) Origin: Arabia | Τsili kai Skordo sto Petrelaio (Chillies and Garlic in Oil) Origin: Greece |
| Aleecha Origin: Ethiopia | Arrabiata Pasta Sauce Origin: Italian | Αggonria poy Gemίzontai me Pheta (Cucumbers Stuffed with Feta) Origin: Greece |
| Alexanders à la Polonaise Origin: British | Arran Potato Salad Origin: Scottish | Azifa (Green Lentil Salad) Origin: Ethiopia |
| Alexanders Flowers Fritters Origin: British | Artichoke and Goat's Cheese Pudding Origin: British | Azuki Beans with Squash and Kombu Origin: Japan |
| Alexanders Sauce Origin: Ancient | Artichoke and Hawthorn Bar Origin: British | Börek Sauvage (Wild Greens Börek) Origin: France |
| Alii Artichoke Casserole Origin: Italian | Artisjokken en munt Soep (Artichoke and Mint Soup) Origin: South Africa | Babini (Tomato Salad) Origin: Middle East |
| Alitcha Birsen Origin: Eritrea | Asaro (Yam Stew) Origin: Nigeria | Baby Marrow in Buttermilk Sauce (Baby Marrow Buttermilk Sauce) Origin: British |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Aseeda Origin: Sudan | Bahamanian Baked Macaroni and Cheese Origin: Bahamas |
| Aliter pisam sive fabam (Broad Beans or Split Peas) Origin: Roman | Asian Coconut Rice Origin: Asia | Bajiy (Red Lentil Fritters) Origin: Somalia |
| Aloco Origin: Cote dIvoire | Asparagus à la Français Origin: British | Bajiya (Black-eyed Pea Fritters) Origin: Somalia |
| Aloo Anardana Origin: India | Asparagus à la Parmesan Origin: British | Baked Beans with Nigerian Seasonings Origin: African Fusion |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Asparagus à la Polonaise Origin: British | Baked Burdock Root Origin: British |
| Aloo Pie Origin: Trinidad | Asparagus and Morel Bread Pudding Origin: America | Baked Potato Soup Origin: British |
| Alpine Dock and Common Hogweed Seed Chutney Origin: British | Asparagus and Spring Onions Origin: British | Baked Potatoes Stuffed with Cranberry Sauce Origin: British |
| Alpine Dock and Spruce Tip Crumble Origin: British | Asparagus as Peas Origin: British | Baked, Stuffed Onions Origin: British |
| Amala Origin: Nigeria | Asparagus au Gratin Origin: British | |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Asparagus in Cream Origin: British |
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Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
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.
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.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...