vegetarian cooking Guide

Vegan Vegetarian Cooking Section


Vegan Vegetarian Cooking Navigation


Cooking Guide Home Page
Tell A Friend about us
Vegetarian Cooking Classes Gold Coast |
Vegetarian Cooking Class Chicago |
Home Cooking Vegetarian |
Non Vegetarian Cooking Reciepes |
Vegetarian Cooking Light |
Indianvegetariancookingrecipes |
Vegetarian Cooking Vegetarian Cooking Vegetarian C |
Cooking Vegetarian With Tofu |
Sites Showing Indian Vegetarian Cooking Recipies |
Sydney Vegetarian Cooking Course |
Vegetarian Cooking Class In Newport Beach |
Vegetarian Low Fat Cooking |
Vegetarian Recipes Cooking For One |
Vegetarian Vegetable Cooking |
Vegetarian Cooking Southindian Indian Malathichndur |

List of vegetarian-cooking Articles

Vegan Vegetarian Cooking Best seller

Buy it Now!

Best Vegan Vegetarian Cooking Products

Chefs Corner

How To Start
Your Own
Catering Business

Top 10 Online Business

Social bookmarking
You like it? Share it!
socialize it


Subscribe to our newsletter AND receive our exclusive Special Report on vegetarian-cooking
First Name:

Main Vegan Vegetarian Cooking sponsors



Welcome to vegetarian cooking Guide


Vegan Vegetarian Cooking Article

Thumbnail example. For a permanent link to this article, or to bookmark it for further reading, click here.

You may also listen to this article by using the following controls.

Delicious Asian Vegetarian Cooking Recipes


Asian vegetarian cooking is one way people can enjoy great vegetarian cooking. There are various Asian vegetarian cooking recipes to choose from. Individuals could choose their favourite Asian vegetarian cooking, or try a new Asian vegetarian cooking recipe. Listed here are a few great Asian vegetarian cooking recipes.

Spicy Confetti Noodles

1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoon chicken bouillon granules
1 tablespoon finely chopped gingerroot
2 tablespoons soy sauce
1 tablespoon chili puree with garlic
1 teaspoon curry powder
1/4 teaspoon sugar
2 garlic cloves, finely chopped
3 medium green onions
2 medium bell peppers
2 medium carrots
2 packages (5 ounces each) Japanese curly noodles or ten ounces uncooked spaghetti
2 teaspoons sesame oil

1. Chop onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
2. Cook and drain the noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
3. Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.

Indian Lentils and Rice

1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped one1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or two teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups plain fat-free yogurt
8 medium green onions, chopped (half cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups (12 ounces) dried lentils, sorted and rinsed

1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.

Indian Split Peas with Vegetables

2 teaspoons vegetable oil
1/2 teaspoon cumin seed or quarter teaspoon ground cumin
1/4 teaspoon ground turmeric
2 jalapeño chilies, seeded and finely chopped
3 cups cauliflowerets (one pound)
2 cups cooked yellow split peas
1/4 cup chicken or vegetable broth
2 cups Green Giant® frozen sweet peas, thawed or 1 can (15 oz) Progresso® black beans, drained, rinsed

1. Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
2. Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
3. Stir in remaining ingredients. Cook about five minutes, stirring occasionally, until hot.

Christine Gray is a recognized authority on the subject of Cooking. Her website Cooking Smarter provides a wealth of information on everything you will need to know about Vegetarian Cooking. All rights reserved. Articles may be reprinted as long as the content and links remains intact and unchanged.

Other Vegan Vegetarian Cooking related Articles

Asian Vegetarian Cooking
Easy Vegetarian Cooking
Indian Vegetarian Cooking
Italian Vegetarian Cooking
Chinese Vegetarian Cooking

Do you want to contribute to our site : submit your articles HERE


Vegan Vegetarian Cooking News

No relevant info was found on this topic.