Vegetarian Recipes | The Daily Dish

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Vegetarian Recipes

Fire-up The Oven And Get Ready To Make This Eggplant Casserole With A Kick

No Comments | Written on August 9, 2015 at 10:00 am , by

Eggplant is so tasty and tender. It works so well in this casserole dish that you’re going to love to make and eat! You should go out and buy some eggplants so we can make this dish tonight!

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Colorful Summer Salsa

No Comments | Written on June 26, 2015 at 2:22 pm , by

Summertime is here, so that means food dishes that are light and refreshing will be feature at many bbq parties. This salsa will go great with tortilla chips drizzled with lime flavor. The red and yellow tomatoes offer great taste as well as great flavor that is just perfect for the warm season.


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The Stuffed Peppers Without Meat You’ll Love

2 Comments | Written on March 30, 2015 at 12:46 pm , by

Usually, most of the stuffed pepper recipes out there are filled to the brim with ground beef, chicken, or pork. As usual, we were in the mood to lighten things up while still maintaining the heartiness of the original dish. Alas, here’s the mushroom-and-rice-stuffed version of the recipe that’s sure to be a keeper! We love to serve this simple baked stuffed pepper recipe with a fresh Caesar salad and some crusty bread along side.

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Roasted Butternut Squash Salad

No Comments | Written on November 5, 2014 at 5:00 am , by

This gluten-free and vegetarian side dish is a great go-to dish for the holiday season.  Everyone will love this “Roasted Butternut Squash Salad” and it is appropriate for a variety of dietary restrictions.  You can even make it vegan by eliminating the feta cheese.

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Eggplant and Couscous Salad

1 Comment | Written on October 6, 2014 at 5:00 am , by

Looking for a lovely light lunch that is ready to enjoy in minutes?  This “Eggplant and Couscous Salad” is an easy and healthy choice!

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Roasted Carrot Hummus Vegetable Sandwiches

1 Comment | Written on September 9, 2014 at 5:00 am , by

This veggie-packed sandwich just might be my new favorite lunch.  Not only is it colorful and healthy, but these pita pockets are easy to eat on-the-go!

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Marinated Summer Squash

No Comments | Written on August 18, 2014 at 5:00 am , by

This “Marinated Summer Squash” is a beautiful cold appetizer presentation that is perfect for late summer entertaining.  Yellow and green squash are still in season, so now is the ideal time to make this dish.  I love how subtle flavors of garlic and sage are infused into the squash.

Best part is, everything can (and should) be made the day before, so you can sit back and enjoy a glass of wine with your guests!

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Spaghetti and Vegetable “Noodles”

No Comments | Written on July 26, 2014 at 5:00 am , by

By now most of us know that a serving size of pasta is much smaller than what we tend to put on our plates.  So how do you indulge in a big bowl of pasta without throwing your diet off track?  Supplement your spaghetti with vegetable “noodles!”

Nowadays it is easier than ever to bulk up your plate with veggies using the popular “spiralizer” tools now on the market.  Really, its just a fancy way of cutting your favorite vegetables into noodle ribbons so they can be easily tossed into your favorite dishes.  Why not make your big bowl of spaghetti half pasta and half vegetables?  Your waistline will thank you!

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Touring Sonoma Wine Country

No Comments | Written on July 7, 2014 at 5:00 am , by

All week here on “The Daily Dish” I am excited to share with you a new culinary travel story every day!

For the past couple of months I have been criss-crossing the US and even the world tasting and exploring all along the way.  I can’t wait to share photos, stories and, of course, recipes from the adventures!

Today I am thrilled to share with you the experience of touring the Sonoma Wine Country, specifically Dry Creek Vineyard in Dry Creek Valley.    

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Southwest Quinoa Salad with Avocado

No Comments | Written on June 25, 2014 at 5:00 am , by

This crisp and fresh salad can be a stunning side dish to summer fare, or a satisfying lunch thats easy to pack for work or school.

Plus, it just happens to be gluten-free and vegan!

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