Celtnet Vegetarian Recipes and Cookery, 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 continent 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 2466 recipes in total:


Image link to ancient recipes section of the site

Roman Recipes Home

Ancient Recipes, Stone Age Recipes, Iron Age Recipes, Celtic Recipes

Visit the Cookie Doctors!


Page 1 of 25

Pages: 1 2  3  4  5  6  7  8  >>  Last 

Christmas Krapfen
(Christmas Doughnuts)
     Origin: British
Akara II
     Origin: Nigeria
Aliter Tubera IV
(Truffles, Another Way IV)
     Origin: Roman
Ŵyau Hwyaden Mewn Caws
(Duck Eggs in Cheese)
     Origin: Welsh
Akara Seke-pu
(Bean and Melon Seed Fritters)
     Origin: Nigeria
Aliter Tubera V
(Truffles, Another Way V)
     Origin: Roman
Ŵyau Hwyaden, Dull Ynys Môn
(Anglesey-style Duck Eggs)
     Origin: Welsh
Akkra Funfun
     Origin: Benin
Almond Cakes
     Origin: British
Ŵyau Mewn Caws
(Eggs in Cheese)
     Origin: Welsh
Alapa
(Steamed Bean Paste with Egusi)
     Origin: Nigeria
Almond Fingers
     Origin: England
Ŵyau Ynys Môn
(Anglesey Eggs)
     Origin: Welsh
Alcachofas Estofadas con Piñones
(Artichokes with Pine-nuts)
     Origin: Spain
Aloco
     Origin: Cote dIvoire
Αggonria poy Gemízontai me Pheta
(Cucumbers Stuffed with Feta)
     Origin: Greece
Aleecha
     Origin: Ethiopia
Aloo Anardana
     Origin: India
A Common Batter
     Origin: British
Alexanders à la Polonaise
     Origin: British
Aloo Dhaniya
(Balti Potatoes and Coriander)
     Origin: India
A Cypriot Dish
(Vyande Cypre)
     Origin: England
Alexanders Flowers Fritters
     Origin: British
Aloo Pie
     Origin: Trinidad
A grand Sallet of Alexander-buds.
     Origin: British
Alexanders in Rolled Chapati
     Origin: Anglo-Indian
Alpine Dock and Common Hogweed Seed Chutney
     Origin: British
A Messe of Greens
     Origin: British
Alexanders Pancakes
     Origin: British
Alpine Dock and Spruce Tip Crumble
     Origin: British
A pretty Sweet-meat with Roses and Almonds
     Origin: British
Alexanders Sauce
     Origin: Ancient
Alu Achari
     Origin: India
A rice-pudding baked
     Origin: British
Alexanders Shoots and Spring Onions
     Origin: British
Amala
     Origin: Nigeria
Aadun
     Origin: Nigeria
Alexanders with Chilli-cheese Sauce
     Origin: British
Amala and Ewedu
     Origin: Nigeria
Aano Baraawe
(Somali Caramel Fudge)
     Origin: Somalia
Alexanders-stuffed Comfrey Leaves
     Origin: British
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Abrikossuppe
(Apricot Soup)
     Origin: Denmark
Alii Artichoke Casserole
     Origin: Italy
Amb Halad Ka Shorba
(Zedoary Soup)
     Origin: India
Ackee and Callaloo Bake
     Origin: Jamaica
Alitcha Birsen
     Origin: Eritrea
Ambrosial Pepper Sauce
     Origin: Jamaica
Ackee Dip
     Origin: Mexico
Aliter Betas Elixas
(Another: Stewed Beets)
     Origin: Roman
American Blueberry Pancakes
     Origin: American
Ackee, Callaloo and Rice Casserole
     Origin: Jamaica
Aliter Bulbos
(Bulbs, Another Way)
     Origin: Roman
American Dumplings
     Origin: American
Acorn Flour Chapati
     Origin: Fusion
Aliter Bulbos
(Bulbs, Another Way II)
     Origin: Roman
American-style Breakfast Pancakes
     Origin: American
Adass Polo
(Rice with Lentils)
     Origin: Iran
Aliter Coliclos I
(Stalks, Another Way, I)
     Origin: Roman
Amhari Mesir Wat
(Ethiopian Lentil Bowl)
     Origin: Ethiopia
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Aliter Coliclos II
(Stalks, Another Way, II)
     Origin: Roman
Amish Corn Fritters
     Origin: Amish
Aduki Beans
     Origin: Japanese
Aliter Coliclos III
(Stalks, Another Way, III)
     Origin: Roman
Amrywiaeth ar Fara Brith
(A Variation on 'Bara Brith')
     Origin: Welsh
Adun
     Origin: Nigeria
Aliter Coliclos IV
(Stalks, Another Way, IV)
     Origin: Roman
Ancient Honeyed Sweetmeats
     Origin: Ancient
African Curried Peanut Soup
     Origin: South Africa
Aliter Coliclos V
(Stalks, Another Way, V)
     Origin: Roman
Angelica à la Polonaise
     Origin: British
African Green Pepper and Spinach
     Origin: East Africa
Aliter Dulcia
(Another Sweet)
     Origin: Roman
Angelica Flowers Fritters
     Origin: British
African Potato Omelette
     Origin: North Africa
Aliter Dulcia II
(Another Sweet II)
     Origin: Roman
Angelica Soup
     Origin: British
African Terrine with Cashew Nuts
     Origin: South Africa
Aliter Faseolus Sive Cicer
(Kidney Beans or Chickpeas, Another Way)
     Origin: Roman
Angolan Vegetable Soup
     Origin: Angola
Afrikaanse Stoofschotel
     Origin: Lesotho
Aliter Fungi Farnei
(Tree Mushrooms, Another Way)
     Origin: Roman
Anjera
(Somali Flatbreads)
     Origin: Somalia
Agidi
(Fermented Cornflour Pudding)
     Origin: Nigeria
Aliter Lenticulam
(Lentils, Another Way)
     Origin: Roman
Anna Potatoes
     Origin: British
Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Aliter Patina
(Patina, Another Way)
     Origin: Roman
Another sort of Mustard
     Origin: British
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Aliter Pisa Sive Faba
(Peas or Beans, Another Way)
     Origin: Roman
Another Walnut Catsup
     Origin: British
Akara
(Nigerian Black-eyed Pea Fritters)
     Origin: Nigeria
Aliter pisam sive fabam
(Broad Beans or Split Peas)
     Origin: Roman
Another way to make catchup
     Origin: British
Akara Awon
(Black-eyed Pea Fritters with Okra)
     Origin: Congo
Aliter Rapas
(Turnips, Another Way)
     Origin: Roman
Akara Eggs
     Origin: Nigeria
Aliter Tubera
(Truffles, Another Way)
     Origin: Roman

Page 1 of 25

Pages: 1 2  3  4  5  6  7  8  >>  Last 



The art of cooking is available for everyone!

By jerl15t | Published 2011-07-20 22:19:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Restaurant can combine customary cuisine in its menu with several dishes of exotic for us cuisine. In this case, you can take pleasure in the majestic taste of sirloin steak.

All Things You Need To Know About Electric Cookers

By Michel Gerard | Published 2011-11-15 06:35:50 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Home cooking is slowly developing into an outdated concept as men and women are just too occupied to worry about preparing their own meals.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 113

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Pizzas Made Easy

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

Recipe Information: 35

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!

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

Organic Coffee vs. Regular Coffee- What Is The Difference?

By Ray Forrest | Published 2011-11-25 20:35:44 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been much discussion amongst coffee lovers regarding the pros and cons of organic and inorganic coffee. There is actually one main aspect that sets the two apart. Organic coffee is made naturally, which limits environmental pollution. Those who make organic coffee stick to strict guidelines in order to bring you the highest quality cup of coffee.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Making the most of Cheese

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

Recipe Information: 56

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.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner