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( Use tag: *group:Veg_Recipes* )
Recipe: Swiss Vegetable bake  
Prep Time:Less than 15 min
Special Considerations:Vegetarian


1 can (26 oz.) Campbell's® Condensed Cream of Chicken Soup
2/3 cup sour cream
1/2 teaspoon ground black pepper
2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups shredded Swiss cheese
2 2/3 cups French's® French Fried Onions


MIX soup, sour cream and black pepper. Stir in vegetables, 1 1/2 cups cheese and half the onions. Spoon into 3-qt. shallow baking dish. Cover.

BAKE at 350°F. for 40 min. or until vegetables are tender. Stir.

SPRINKLE remaining cheese and onions on top. Bake 5 min.

TIP: To thaw vegetables, microwave on HIGH 5 min.

Posted: Apr 4, 2009 5:02pm | (1) | (0) |  
Recipe: Cauliflower Au Gratin  
Prep Time:Less than 15 min
Special Considerations:Vegetarian

Serves 8

3 pounds cauliflower, cleaned, cut into 2-inch flowerets
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 1/2 cups grated Swiss cheese
1 teaspoon melted butter

In a kettle of salted boiling water, cook the cauliflower flowerets for 3 to 4 minutes, or until tender. Drain cauliflower, and plunge into ice cold water to stop the cooking. Drain cauliflower. Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees. In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes. Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg. Pour the sauce over cauliflower. Sprinkle the cheese over the sauce. Pour butter over cheese. Bake until sauce in golden brown.
cauliflower with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 1 1/2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of cauliflower.

Posted: Apr 4, 2009 4:56pm | (0) | (0) |  
{ else }   Blog: Graham Scones  
Graham Scones (makes 4-6)

1 cup whole wheat pastry flour
8 whole wheat grahams, crushed
1 Tb flaxseed meal
2 tsp baking powder
1/4 cup cold margarine
1/4 - 1/3 cup soy milk
1 1/2 Tb Splenda sugar blend (or 3 Tb sugar)
orange cranberry (add 1/3 cup dried cranberries and 1-1/2 Tb orange zest)
cinnamon (1/2-1Tb) or other spices
walnuts or pecans (add 1/4-1/3 cup)
Preheat oven to 375 degrees F. If desired, soak dried cranberries in water to plump.

In a medium bowl, combine flour, crushed grahams, sugar, baking powder, and spices if desired. Cut in margarine until resembles coarse crumbs. Add milk and if desired, add cranberries and orange zest or nuts. Stir just until blended.

Place dough on a greased baking sheet; pat into a circle. If desired, sprinkle on top sugar or cinnamon. Cut into 4-6 wedges and separate slightly. Bake 18-20 minutes or until golden brown. May need to cover with foil half way. Remove from baking sheet and cool 5 minutes.

For the orange glaze, mix 1/2 cup powdered sugar, 1 Tb orange zest, and 1 1-1/2 Tb orange juice, and spread over the scones. Enjoy!
Posted: Dec 5, 2007 7:43am | (2) | (0) |  
{ else }   Blog: Vegan German Pancakes  
Vegan German Pancakes
1/2 cup white whole wheat flour
1 Tb ground flax seeds
1 1/2 tsp Splenda sugar blend
1/8 tsp salt
3/4 cup or more soy milk
apricot or raspberry preserves
powdered sugar (optional)

Combine flour, flax meal, sugar, and salt in a medium bowl and stir well. Add soy milk and mix well with a whisk.

Coat a nonstick skillet with cooking spray and place over med-high heat until hot. Remove pan from heat, and pour 1/4 cup batter into pan, quickly tilting in a ll directions so batter covers pan with a thin film. Cook about 1 minute. Then lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.

Place pancake on a towel and let cool. Repeat with remaining batter. Stack pancakes between single layers of paper towls. Spread preserves over each pancake and add berry slices (we like strawberries), and roll up. Sprinkle with some powdered sugar. Makes 4 pancakes.

Posted: Dec 5, 2007 7:39am | (0) | (0) |  
Blog: Banana Nut Cake  

Banana Nut Cake


1/3 c margarine
1/3 c sugar substitute
2 eggs
1 tsp vanilla extract
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c banana (mashed till smooth)
1/4 c chopped walnuts


  • Mix and put in margarine, sugar, and sugar substitute together at medium speed until light and fluffy.
  • Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla.
  • Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy.
  • Spread those evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine.
  • Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan
  • Cool on a wire rack to room temperature. Cut four by four.

Posted: May 8, 2007 1:55pm | (0) | (0) |  
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