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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 1075 recipes in total:
| Ŵyau Mewn Caws (Eggs in Cheese) Origin: Welsh | Apple and Mint Jelly Origin: British | Baked Burdock Root Origin: British |
| A Messe of Greens Origin: British | Apple and Parsley Jelly Origin: British | Baked Potato Soup Origin: British |
| Aadun Origin: Nigeria | Apple and Plum Summer Fruit Soup Origin: British | Baked Potatoes Stuffed with Cranberry Sauce Origin: British |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Apple and Tamarillo Summer Fruit Soup Origin: British | Baked, Stuffed Onions Origin: British |
| Aduki Beans Origin: Japanese | Apple Summer Fruit Soup Origin: British | Baklazhan (Babki with Custard Filling) Origin: Russia |
| Adun Origin: Nigeria | Apricot Curd Origin: British | Baklazhannaya Ikra (Aubergine Caviar Odessa Style) Origin: Ukraine |
| African Curried Peanut Soup Origin: South Africa | Apricot Jam Origin: British | Balsamic Reduction Origin: Fusion |
| African Green Pepper and Spinach Origin: East Africa | Arrabiata Pasta Sauce Origin: Italian | Bamia (Okra in Tomato Sauce) Origin: Egyptian |
| African Potato Omelette Origin: North Africa | Arran Potato Salad Origin: Scottish | Bamya Çorbası (Okra Soup) Origin: Turkey |
| Afrikaanse Stoofschotel Origin: Lesotho | Artichoke and Goat's Cheese Pudding Origin: British | Banana Skin and Cowpeas Origin: India |
| Ajlouke de Carottes (Carrot Starter) Origin: Tunisia | Asaro (Yam Stew) Origin: Nigeria | Bananas with Split Green Peas Origin: Rwanda |
| Akara (Black-eyed Pea Fritters) Origin: Congo | Aseeda Origin: Sudan | Banir, Spanagh, Yev Yerishta (Cheese, Spinach and Noodle Casserole) Origin: Armenia |
| Akara II Origin: Nigeria | Asian Coconut Rice Origin: Asia | Barbecued Leek and Sweet Pepper Origin: American |
| Akara Seke-pu (Bean and Melon Seed Fritters) Origin: Nigeria | Asparagus à la Polonaise Origin: British | Basil Jelly Origin: British |
| Akkra Funfun Origin: Benin | Asparagus and Morel Bread Pudding Origin: America | Basil Pesto Dumplings Origin: British |
| Aleecha Origin: Ethiopia | Asparagus and Spring Onions Origin: British | Bata bil Beyd (Potato and Egg Omelette) Origin: Algeria |
| Alexanders à la Polonaise Origin: British | Asparagus au Gratin Origin: British | Batingan bi Jibn (Baked Aubergines with Cheese) Origin: Arabic |
| Alexanders Flowers Fritters Origin: British | Asparagus in Egg Sauce Origin: British | Batinjaan Zalud (Aubergine Salad) Origin: Morocco |
| Alexanders Sauce Origin: Ancient | Asparagus in Orange Sauce Origin: Spanish | Battered Alexanders Shoots Origin: English |
| Alii Artichoke Casserole Origin: Italian | Asparagus Risotto with Black Truffle Coulis Origin: Monaco | Bavarian Red Cabbage Origin: German |
| Alitcha Birsen Origin: Eritrea | Asparagus with Lemon Matzo Crumble Origin: Jewish | Bean Soup Origin: Liberia |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Beans and Rice Origin: West Africa |
| Aliter pisam sive fabam (Broad Beans or Split Peas) Origin: Roman | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia | Beefsteak Mushroom and Hen of the Woods Risotto Origin: British |
| Aloco Origin: Cote dIvoire | Atklit (Vegetable Bowl) Origin: Ethiopia | Beetroot Gazpacho Origin: British |
| Aloo Anardana Origin: India | Aubergine and Ricotta Cheese Pizza Origin: British | Beetroot Jelly Origin: British |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Aubergine Rolls Stuffed with Spinach Origin: British | Beetroot Relish Origin: British |
| Aloo Pie Origin: Trinidad | Aubergine, Potato and Chickpea Balti Origin: Fusion | Beetroot, Apple and Potato Cakes Origin: English |
| Amala Origin: Nigeria | Austrian Tomato Soup Origin: Austria | Beetroot, Orange and Pumpkin Sambal Origin: Lesotho |
| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Avocado Soup Origin: Trinidad | Beetroot, Red Onion and Orange Ragú Origin: English |
| Amb Halad Ka Shorba (Zedoary Soup) Origin: India | Τsili kai Skordo sto Petrelaio (Chillies and Garlic in Oil) Origin: Greece | Beju (Coconut and Cassava Biscuits) Origin: Nigeria |
| Amish Corn Fritters Origin: Amish | Αggonria poy Gemίzontai me Pheta (Cucumbers Stuffed with Feta) Origin: Greece | Bell Peppers with Tomatoes Origin: British |
| Angelica Soup Origin: British | Azuki Beans with Squash and Kombu Origin: Japan | Bengali Pilau Rice Origin: India |
| Angolan Vegetable Soup Origin: Angola | Bahamanian Baked Macaroni and Cheese Origin: Bahamas | |
| Antipasto Rice Origin: Italian | Baked Beans with Nigerian Seasonings Origin: African Fusion |
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
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.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.