From Betty Crocker

Go vegetarian with a perky noodle salad that's ready in less than 30 minutes.

Peanut Noodle Salad

From Vegetarian Times

Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.

Glazed Chocolate-Avocado Cupcakes

From Vegetarian Times

Hominy is one of the best-kept secrets of the vegetarian kitchen. These chewy white nuggets made from corn are great for adding hearty oomph to soups and stews. Find hominy alongside canned corn or in the Hispanic section of supermarkets.

Two-Step Southwestern Stew

From Pepperidge Farm

Now you can enjoy the wonderful flavors of bruschetta in a salad. Using store-bought croutons in place of the baguette slices, gives you all the taste in just one bowl.

Bruschetta Salad

From Fine Cooking Magazine

These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they're not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling. This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.

Twice-Marinated Mushrooms

From Vegetarian Times

Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer. (Electric skillets can be found for under $20 at Target, and make a great "extra burner" whenever you're cooking multiple stove top dishes for a crowd.)

Vietnamese Hot Pot

From Better Homes and Gardens

This vegetarian noodle dinner can be made with soy nut or peanut butter.

Thai Noodles

From Vegetarian Times

Leftover garnishes for this easy appetizer can be used to season the Hot Pot.

Spicy Tofu Lettuce Wraps

From Vegetarian Times

Vegan Chocolate Truffles

From Vegetarian Times

The stir-together filling of these healthy enchiladas gets a fresh flavor boost from diced red onion and chopped cilantro. Makes 12 enchiladas.

Enchiladas in an Instant

From Vegetarian Times

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.

Collard Green Coleslaw

From Vegetarian Times

This recipe eliminates the messy, time-consuming process of preboiling the noodles--use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.

Ultimate Vegan Lasagna

From Pace Salsa & Picante

This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.

Best-of-the-West Bean Salad

From Better Homes and Gardens

Sweet soybeans, kidney beans, and garbanzo beans combine to make this tasty salad recipe that's perfect for your next potluck.

Zesty Three-Bean Salad

From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the Brussels sprouts with olive oil and salt and pepper before roasting. Or toss the Brussels sprouts with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

Basic Roasted Brussels Sprouts

From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the fennel with olive oil and salt and pepper before roasting. Or toss the fennel with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

Basic Roasted Fennel

From Fine Cooking Magazine

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the rutabaga with olive oil and salt and pepper before roasting. Or toss the rutabaga with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.

Basic Roasted Rutabaga

From Vegetarian Times

Basil lends a subtle herbal note to this citrus-berry cocktail.

Three Citrus Basil Cocktail

From Vegetarian Times

You could serve this at a fancy dinner party in Paris, and no one would ever guess that it's vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen. (Find sources for Hip Whip at nowandzen.net.)

Vegan Frozen Chocolate Souffle

From Pace Salsa & Picante

This colorful side dish features corn, black-eyed peas, green peppers and red onions, simply dressed with Pace® Chunky Salad.

Corn and Black-Eyed Pea Salad

From Fine Cooking Magazine

Chopped hazelnuts are a fine flavor match for green beans--and a refreshing departure from the more expected almonds.

Garlic-Roasted Green Beans & Shallots with Hazelnuts

From Vegetarian Times

This bracing Swedish punch gets its kick from aquavit, a potent, potato-based liquor. The wine must steep with the spices for at least 12 hours before drinking, so begin your glogg a day ahead.

Glogg

From Fine Cooking Magazine

Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste like a condiment for pan-steamed snap peas. The peas have a mild, slow-burning heat, but if you like things hotter, try doubling the curry paste. This treatment is also good with green beans or broccoli, though you may want to leave out the mint.

Slightly Spicy Sugar Snap Peas with Mint & Lime

From Food & Wine

Jason Travi recommends using a peppery olive oil to saute the blanched Broccolini with the garlic and crushed red pepper. The recipe is delicious with a variety of other vegetables as well, such as cauliflower, snap peas, or green beans.

Garlicky Broccolini

From Sugar In The Raw®

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