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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 1103 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 |
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
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.
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.
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.
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.
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.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
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.
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.