 |
|
Caribbean Rice and Beans
Heat the oil in a saucepan and add the onion, carrot, garlic and Scotch bonnet pepper. Stir in the rice, water, coconut milk, beans and seasonings. Over 100 Tasty Meatless Recipes from Around the World Lean Bean Cuisine by Jay Solomon 1 Scotch ... [... more]
International Vegetarian Union |
Hot Rough Tomato Soup
Recipe Adapted from Ismail Merchant's "Indian Cuisine". Serving Size: 6 Skin the tomatoes & cut into chunks. Melt oil/margarine in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding [... more]
International Vegetarian Union |
Eight Canary Islands Summer Salad
This recipe is from the Canary Islands (called the fortunated islands). Their cuisine is influenced by the Atlantic African cuisine and the American flavours. Dice the pineapple, the apples and the cucumbers and place them in a salad bowl. We ... [... more]
International Vegetarian Union |
Sweet Potato Pone Aka Potato Pound of Belize
I found this recipe on a website for the cuisine of Belize. I love sweet potatoes so this will be made soon. This is very similar to a bread pudding with the substitution of sweet potatoes for bread. In large bowl, combine sweet potatoes, ginger, ... [... more]
International Vegetarian Union |
Easy Bamboo Shoot Soup
This recipe is originally from a Chinese cuisine cook book, but originally it was a bit bland, so I added a touch of szechuan to it. I really think it tastes great, with a bit of a kick to it, and it is good served as a side to just about any ... [... more]
International Vegetarian Union |
Roasted Ratatouille with Basil Aioli
Here are a few vegan French recipes that were in May's issue of Vegetarian Times in an article called "French Country Cuisine". In large roasting pan, combine eggplant, zucchini, bell peppers, potatoes, onion rings and garlic. Roast vegetables, [... more]
International Vegetarian Union |
Parsnip Curry
Recipe By: Nikki & David Goldbeck, "American Wholefoods Cuisine"; Saute onion in oil in a 1 1/2 quart pot for 5 to 8 minutes until golden. Add water, salt, and parsnips, bring to a boil, cover, and simmer over low heat for 20 to 30 minutes [... more]
International Vegetarian Union |
|
|
|
