Welcome to the Celtnet Vegetarian Recipes Home Page

Welcome to Celtnet's Vegetarian Recipes Page — Meat is not the only currency in terms of cookery and world-wide there are a large number of cultures who are almost exclusively vegetarian. Even in Europe vegetarianism has a long history starting from Roman times our current repertoire of vegetarian dishes is fairly modern in origin.

Here you will find a large range of recipes which do not fit into the 'ancient' theme of the remainder of the recipes on this site. In essence these recipes represent a sampling of the several thousand recipes that I've gathered, adapted and personally cooked over the years. Many of these recipes originate with University friends who helped engender my interest in world cuisine. Others come from exchanging recipes on the internet or going through recipe books to search for things that work (and things that don't) and are the results of my own experiments and modifications on these recipes. Yet others are things that I've tried and which turned out so well that I decided to write them up.

I have a passion for food and cookery that is (hopefully) bolstered by a formal scientific training that lets me know what's happening when food cooks. This is one reason why Roman cookery with it's balancing of salt, sweet, sour, bitter and umami flavours is so fascinating (the same balancing is also present in Thai cuisine) and I want to bring this approach to the balancing of flavours to traditional Western and to fusion foods. Spice blends are fascinating as they show both how foods and flavourings have developed locally across the world and how the spice trade (especially the introduction of Black Pepper and Chillis) have affected the major cuisines of the world.

Please note that the recipes presented here are all vegetarian recipes intended to be served as main courses. For a more comprehensive listing of all the vegetarian recipes on this site please visit the Vegetarian Recipes Listings page.

As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:

Starters Fish Courses Meat Courses
Vegetarian Accompaniments to Main Courses Desserts
Breads, Cakes and Pastries Sauces and Jams Snacks
Drinks Spice Blends


Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 723 recipes in total:


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Abura-miso
     Origin: Japan
Börek Sauvage
(Wild Greens Börek)
     Origin: France
Berenjenas Dulces
(Sweet Aubergines)
     Origin: Spain
Ackee and Callaloo Bake
     Origin: Jamaica
Baby Marrow in Buttermilk Sauce
(Baby Marrow Buttermilk Sauce)
     Origin: British
Berkoukes
     Origin: Algeria
Ackee, Callaloo and Rice Casserole
     Origin: Jamaica
Badaam Sak
(Bengali Spinach)
     Origin: India
Bhuna Khichuri
     Origin: India
Aduki Beans
     Origin: Japanese
Bagali Shevid Polow
(Lima Bean with Dill Rice)
     Origin: Iran
Birch Sap and Cleavers Risotto
     Origin: British
African Potato Omelette
     Origin: North Africa
Bahamanian Baked Macaroni and Cheese
     Origin: Bahamas
Bisort and Courgette Stew
     Origin: British
Afrikaanse Stoofschotel
     Origin: Lesotho
Baked Beans with Nigerian Seasonings
     Origin: African Fusion
Bisort Bolognese
     Origin: Fusion
Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Black and White Grits
     Origin: American
Akara Awon
(Black-eyed Pea Fritters with Okra)
     Origin: Congo
Balkabağı Pasta
(Pumpkin Pasta)
     Origin: Turkey
Bladder Campion Greens and Peanut Stew
     Origin: African Fusion
Alexanders in Rolled Chapati
     Origin: Anglo-Indian
Bameh Bzeit
(Okra Stew)
     Origin: Lebanon
Blanched and Part-dried Nettle Leaves
     Origin: British
Alexanders Pancakes
     Origin: British
Banana Skin and Cowpeas
     Origin: India
Blewit Frittata
     Origin: British
Alexanders with Chilli-cheese Sauce
     Origin: British
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Blewits Stewed with Sage
     Origin: British
Alexanders-stuffed Comfrey Leaves
     Origin: British
Barbecued Aubergines
     Origin: American
Blue Cheese and Onion Flan
     Origin: British
Alii Artichoke Casserole
     Origin: Italy
Barbecued Corn
     Origin: American
Bolete Fricasse
     Origin: American
Alitcha Birsen
     Origin: Eritrea
Barbecued Corn Cobs with Soy Butter
     Origin: American
Bombay Vegetables
     Origin: India
Alu Achari
     Origin: India
Barbecued Corn with Chilli-lime Butter
     Origin: American
Bonnie Prince Pudding
     Origin: Scotland
Amala and Ewedu
     Origin: Nigeria
Barbecued Corn with Horseradish Butter
     Origin: American
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Amashaza mu gitoke
(Peas with Plantains)
     Origin: Uganda
Barbecued Corn with Pesto Butter
     Origin: American
Bosh
(Beans and Bread)
     Origin: Sudan
Amhari Mesir Wat
(Ethiopian Lentil Bowl)
     Origin: Ethiopia
Barbecued Leek and Sweet Pepper
     Origin: American
Botswanan Cabbage
     Origin: Botswana
Amish Corn Fritters
     Origin: Amish
Basic Jollof Rice
     Origin: Nigeria
Bracket Fungus with Red Chilli
     Origin: Fusion
Angolan Vegetable Soup
     Origin: Angola
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Braised Sow Thistle and Button Mushrooms
     Origin: British
Anthi
(Stuffed Courgette Flowers)
     Origin: Cyprus
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Breadfruit with Tomato and Peppers
     Origin: Tanzania
Antipasto Rice
     Origin: Italy
Batter-fried Dryad's Saddle
     Origin: British
Broad Beans with Angelica
     Origin: British
Arroz al Horno con Perdiz
(Baked Rice with Garlic)
     Origin: Spain
Bean and Wild Mushroom Stew
     Origin: British
Broccoli au Gratin
     Origin: British
Artichoke and Goat's Cheese Pudding
     Origin: British
Bean Groundnut Stew
     Origin: Ghana
Brown Rice and Himalayan Balsam Seed Fried Vegetables
     Origin: British
Asian-style Beef Kebabs
     Origin: Fusion
Bean Soup
     Origin: Liberia
Brown Rice and Sesame-fried Vegetables
     Origin: Fusion
Asparagus and Morel Bread Pudding
     Origin: America
Bean Soup with Sea Beans and Sorrel
     Origin: British
Brown Wood Mushroom Frittata
     Origin: British
Asparagus au Gratin
     Origin: British
Beans with Cassava
     Origin: Uganda
Bucate Gătite cu Ceapă
(Onions Stuffed with Nuts)
     Origin: Romania
Asparagus Risotto with Black Truffle Coulis
     Origin: Monaco
Beansprout Sauté
     Origin: Fusion
Bufuke with Onion Sauce
     Origin: Uganda
Asparagus with Lemon Matzo Crumble
     Origin: Jewish
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Bund Gobi aur Narial
(Coconut Cabbage)
     Origin: India
Atar Alecha
(Spiced Split Green Peas)
     Origin: Ethiopia
Beef Teriyaki with Fingerroot
     Origin: Japan
Byrek me Spinaq
(Spinach Pie)
     Origin: Albania
Aubergine, Potato and Chickpea Balti
     Origin: Fusion
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Cabbage and Pineapple Salad
     Origin: West Africa
Auld Alliance
     Origin: Scotland
Beetroot, Red Onion and Orange Ragú
     Origin: England
Cabbage Pastie
     Origin: Moldova
Τsili kai Skordo sto Petrelaio
(Chillies and Garlic in Oil)
     Origin: Greece
Bengali Spinach II
     Origin: Bangladesh
Azuki Beans with Squash and Kombu
     Origin: Japan
Beninese Jollof Rice
     Origin: Benin

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Recipe Information: 56

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Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Stainless Steel Cookware - What Is The Fuss All About?

By Nik Aleksandrov | Published 2011-12-01 18:04:34 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Why is stainless steel cookware superior? While it is not truly "stainless" it has an extremely high resistance to stains, to corrosion and to rust which makes it not only very low maintenance but very often preferred over others.

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Recipe Information: 113

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Recipe Information: 113

Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.

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Most people understandably focus on cooking and cleaning in the kitchen. However, you should also keep safety paramount in your mind. Keeping the kitchen a safe place for your family is of the utmost importance. There are several areas of the kitchen you should keep in mind to keep everyone safe and happy.


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