Welcome to the Celtnet Vegetarian Recipes Home Page

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.

Alphabetical list of vegetarian recipes follow (limited to 100 recipes per page). There are 1035 recipes in total:


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Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Apple and Mint Jelly
     Origin: British
Baked, Stuffed Onions
     Origin: British
A Messe of Greens
     Origin: British
Apple and Parsley Jelly
     Origin: British
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Aadun
     Origin: Nigeria
Apple and Plum Summer Fruit Soup
     Origin: British
Baklazhannaya Ikra
(Aubergine Caviar Odessa Style)
     Origin: Ukraine
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Apple and Tamarillo Summer Fruit Soup
     Origin: British
Balsamic Reduction
     Origin: Fusion
Aduki Beans
     Origin: Japanese
Apple Summer Fruit Soup
     Origin: British
Bamia
(Okra in Tomato Sauce)
     Origin: Egyptian
Adun
     Origin: Nigeria
Apricot Curd
     Origin: British
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
African Curried Peanut Soup
     Origin: South Africa
Apricot Jam
     Origin: British
Banana Skin and Cowpeas
     Origin: India
African Green Pepper and Spinach
     Origin: East Africa
Arrabiata Pasta Sauce
     Origin: Italian
Bananas with Split Green Peas
     Origin: Rwanda
African Potato Omelette
     Origin: North Africa
Arran Potato Salad
     Origin: Scottish
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Afrikaanse Stoofschotel
     Origin: Lesotho
Artichoke and Goat's Cheese Pudding
     Origin: British
Barbecued Leek and Sweet Pepper
     Origin: American
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Asaro
(Yam Stew)
     Origin: Nigeria
Basil Jelly
     Origin: British
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Aseeda
     Origin: Sudan
Basil Pesto Dumplings
     Origin: British
Akara II
     Origin: Nigeria
Asian Coconut Rice
     Origin: Asia
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Asparagus à la Polonaise
     Origin: British
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Akkra Funfun
     Origin: Benin
Asparagus and Morel Bread Pudding
     Origin: America
Batinjaan Zalud
(Aubergine Salad)
     Origin: Morocco
Aleecha
     Origin: Ethiopia
Asparagus and Spring Onions
     Origin: British
Battered Alexanders Shoots
     Origin: English
Alexanders à la Polonaise
     Origin: British
Asparagus au Gratin
     Origin: British
Bavarian Red Cabbage
     Origin: German
Alexanders Flowers Fritters
     Origin: British
Asparagus in Egg Sauce
     Origin: British
Bean Soup
     Origin: Liberia
Alexanders Sauce
     Origin: Ancient
Asparagus in Orange Sauce
     Origin: Spanish
Beans and Rice
     Origin: West Africa
Alii Artichoke Casserole
     Origin: Italian
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Alitcha Birsen
     Origin: Eritrea
Asperges Marinées à la Niçoise
(Asparagus in Garlic, Lemon and Herbs)
     Origin: France
Beetroot Gazpacho
     Origin: British
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Beetroot Jelly
     Origin: British
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Atklit
(Vegetable Bowl)
     Origin: Ethiopia
Beetroot Relish
     Origin: British
Aloco
     Origin: Cote dIvoire
Aubergine and Ricotta Cheese Pizza
     Origin: British
Beetroot, Apple and Potato Cakes
     Origin: English
Aloo Anardana
     Origin: India
Aubergine Rolls Stuffed with Spinach
     Origin: British
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Beetroot, Red Onion and Orange Ragú
     Origin: English
Aloo Pie
     Origin: Trinidad
Austrian Tomato Soup
     Origin: Austria
Beju
(Coconut and Cassava Biscuits)
     Origin: Nigeria
Amala
     Origin: Nigeria
Avocado Soup
     Origin: Trinidad
Bell Peppers with Tomatoes
     Origin: British
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Azuki Beans with Squash and Kombu
     Origin: Japan
Bengali Pilau Rice
     Origin: India
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Bengali Spinach
     Origin: Bangladesh
Amish Corn Fritters
     Origin: Amish
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Benin Red Sauce
     Origin: Benin
Angelica Soup
     Origin: British
Baked Burdock Root
     Origin: British
Berkoukes
     Origin: Algeria
Angolan Vegetable Soup
     Origin: Angola
Baked Potato Soup
     Origin: British
Antipasto Rice
     Origin: Italian
Baked Potatoes Stuffed with Cranberry Sauce
     Origin: British

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West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

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).

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information:

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.


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