Calvin

Guest-Chef

Hi there, I'm Calvin. Welcome to my Delicious Vegetarian Recipes! I started to this site just recently to share what I was cooking up and show how delicious vegetarian fare can be. Over the past few years I've transitioned into a more plant-based lifestyle. (This means that while my older dishes didn't contain meat, they still had eggs and dairy. Now my recipes are free of all animal products.)


Chef's Recipes

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  • 2 bunches broccoli, cut into florets
  • 4 tablespoons of butter
  • 3 ½ tablespoons of flour
  • 1 cup of milk
  • 1 cup extra sharp cheese, shredded
  • ½ cup bread crumbs
  • Olive oil for drizzling
  • Salt and pepper to taste

Broccoli and Cheese Casserole

Vegetarian casserole is the perfect thing to bring to a pot-luck when you aren’t sure there will be many veggie options…

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  • 3 blood oranges (or regular navel oranges), cut into thin slices with rind removed
  • 1 bulb fennel, washed, dried and thinly sliced, bottom and green leaves removed and discarded
  • 1 head Romaine or other leafy green lettuce
  • 1 t. fresh orange zest
  • 2 T. fresh orange juice
  • 1 t. fresh lemon zest
  • 1 T. fresh lemon juice
  • 1 t fresh lime juice
  • 1 T. fresh lime juice
  • ¼ cup rice wine vinegar
  • ½ cup really good extra virgin olive oil
  • 1 T. honey
  • 2 t. Dijon mustard
  • 1 clove garlic, finely minced
  • salt and pepper, to taste

Orange Fennel Salad with Citrus Vinaigrette

Orange and fennel is a classic combination that creates a wonderful flavor profile. Because these two flavors are so distinct, it…

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  • 1 or 2 24 oz. jars of tomato sauce (it depends on how saucy you like it. I usually end up using 1 ½ jars because I like things pretty saucy.)
  • 3 zucchinis cut into long slices
  • 1 large tomato sliced
  • 2 cups of kale or chard, chopped (remove stem if using kale)
  • 1 egg
  • handful of fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 3-4 cups shredded mozzarella cheese
  • 2 cloves of garlic
  • Spices: oregano, rosemary and thyme

Vegetarian Lasagna

This vegetarian lasagna recipe is truly vegetarian and not just meat-less. By that I mean it is comprised of vegetables and…

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  • 1 large white or yellow onion
  • 3 celery stalks, sliced thinly
  • 3 carrots, chopped into small pieces
  • 1 bag of dried lentils, normally 2 cups
  • 3 cloves of garlic, minced
  • 6-8 cups of vegetable stock
  • 4 cups of water
  • 2 tablespoons of olive oil
  • 2-3 bay leaves
  • ½ tablespoon of thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste

Lentil Soup

If you want to have a superhero fighting for you then eat lentils. Vegetarian lentil soup is one of the easiest…

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  • 1 white onion, diced
  • 2 stalks celery, diced
  • 1 - 28 oz. can crushed tomatoes
  • 1 - 15 oz. can diced tomatoes
  • 6 cups of beans (I used 2 cups of each: black, pinto and kidney, drain and rinse if using canned)
  • 1 quart vegetable stock
  • 3 cloves garlic, minced
  • 2 ½ tablespoons chili powder
  • 2 tablespoons cumin
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 ½ tablespoons pepper sauce (like Cholula, Tabasco or Crystal) or to taste
  • Optional vegetables: 1 finely chopped jalapeno, 2 cups diced mushrooms, 2 cups chopped spinach, 2 cups corn kernels

Vegetarian Chili

Looking for a vegetarian chili recipe? You’re in good company. Chili is one of the oldest recipes on the books and…

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