More in Vegan & Vegetarian

A vegetable salad recipe from Tom Barton, campus executive chef at Northeastern University....More

Andrew Cox, general manager and director of sustainability at Hotchkiss Dining Services, offers this recipe for Brussels Sprouts with Fennel...More

Andrew Cox, general manager and director of sustainability at Hotchkiss Dining Services offers this recipe for cumin roasted carrots...More

Wilbert Jones provides this recipe for Ethiopian lentil salad called Yemiser Selatta...More

Chef Timothy Cipriano, Director of Food Services at Guilford Public Schools in Connecticut offers a recipe for a healthy snack...More

A side dish recipe for beet & potato gratin from Vincent Bisette...More

Barilla Foodservice offers this recipe vegetable pasta in a light cream sauce...More

Katherine Polenz compiles this vegetarian cookbook from the Culinary Institute of America...More

The Soyfoods Council offers this vegetarian take on traditional chorizo...More

YIELD: 24 servings 1 gallon plus 2 cups Romaine lettuce, chopped 1 gallon plus 2 cups spinach, fresh, chopped 3 cups diced fresh tomatoes 1½ cups green bell peppers, diced 1½ cups cucumber, seeded, chopped 1 quart plus 2 cups garbanzo beans, canned, drained, rinsed 1 lb. plus 8 oz. mozzarella cheese, part-skim, shredded 48 pieces whole wheat pita triangles, toasted 3 cups vinaigrette or favorite dressing...More

YIELD: 24 appetizer, 8-10 entrée For the Polenta: 8 cups water 2 tsps. salt 2 tsps. black pepper 1 tsp. dried rosemary 1 tsp. dried thyme 2 cups polenta ¼ cup roasted red peppers, well dried and diced ¼ cup Parmesan cheese, grated 2 Tbsps. butter 1 tsp. ......More