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Fried Green Tomato Sandwiches With Bacon and Chutney from One Pan, Two Plates

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"The Best" Mapo Tofu

(Washington Post, October, 2008)

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"V" Is For Vegetarian Ragout Over Cheese Polenta With Red Pepper Coulis

(Dinner: Impossible, Episode: Spelling Bee Impossible, Season: 2)

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’Bello Burgers

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A Little Stew Of Corn And Mushrooms

(Vegetarian Times, July/August, 2005)

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Acorn Squash Filled with Pumpkin Seed Risotto

(The Science of Good Food by David Joachim, Andrew Schloss, and A. Philip Handel, 2008)

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On September 18, 2012, 7:37 pm ReJiRima said:

Needs salt & to bake at least 1 hr for squash to be done.


Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Aegean Eggplant With Lentils

(Vegetarian Times, October, 2007)

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Afghani Squash Casserole

(Vegetarian Times, November, 2003)

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Al Biryani

(Boston Globe, October, 2007)

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Alaskan King Crab Tempura

(Dinner: Impossible, Episode: Cruise Against The Clock, Season: 3)

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All-Day Burrito

(Vegetarian Times, April, 2005)

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Ally’s Eggplant Parmesan

(Fat Chef, Episode: Ally/Mike, Season: 1)

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Aloo Gobi (Curried Cauliflower and Potatoes)

Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
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Aloo Palak (Spinach And Potatoes)

(Vegetarian Times, September, 2009)

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Aloo Paratha

(Indian Food Made Easy, Episode: Punjab (Glasgow), Season: 2)

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Alpine Mushroom Pasta

(EatingWell, March/April, 2009)

In northern Italy, the influences of neighboring Austria and Switzerland are apparent in dishes like this pasta featuring Savoy cabbage and mushrooms in a light wine sauce. Serve with Caesar salad and bread sticks.
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Alsatian Tempeh Casserole

(Vegetarian Times, April, 2006)

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Amber's Spicy Sweet Potato And Red Lentil Stew

(Vegetarian Times, September, 2006)

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American Bbq Tacos

(Vegetarian Times, May, 2008)

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On April 11, 2012, 1:07 am sekelani said:

i like this


Amy’s Basil Risotto

(Gourmet, July, 1998)

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Ancho Chile Salsa

(EatingWell, January/February, 2009)

This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It’s delicious with anything from scrambled eggs to tostadas. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, good-quality canned tomatoes may be a better choice than fresh. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.
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Ancho-Black Bean Chili

(Every Day with Rachael Ray, April, 2009)

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Angel Hair Pasta With Fennel And Saffron

(Vegetarian Times, December, 1999)

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Angel Hair With Broccoli, Lemon And Miso

(Vegetarian Times, May, 2001)

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