Some Notes

This is a collection of recipes (1048 to be exact) taken from different sources, with a big amount of vegetarian and some veggan dishes. The difference between these two is vegetarian dishes may include eggs, honey, milk or any dairy products, while veggan dishes do not include any of the previous.

Some of the recipes I've tried myself, some I plan to do in the near future, and some others I'll try whenever I have time or I feel like cooking a whole. If you try any of these recipes, I welcome any feedback, if you liked it or not, any modification you have made or any other thing you think I might want to know.

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Green Beans with Potatoes and Carrots
Time: 30 minutes
Recipe Type: Vegetarian
Dish Type: First (veggie)

  1. Trim the ends of the beans, and cut them in bite sized pieces. Peel the carrot and slice in 5mm thick (approx) slices. Peel the potates and slice a bit thicker. Put beans, carrot and potatoes in a pot, add a pinch of salt, and add water until covered. Cover, bring to a boil, and let simmer for 15-20 minutes, depending on how crispy you like your beans.
  2. Meanwhile, chop the onion in small pieces. Wash and dry the cherry tomatoes, and cut them in half.
  3. When beans are done, drain them and let the pot dry quickly without cleaning. Add olive oil and heat. Cook the onion until transparent, then add the cherry tomatoes and the basil, and cook until the skins start to wrinkle. Take the pot out of the heat, add the paprika, and mix quickly. Add the beans and sautee for a couple minutes, until everything is well mixed. Put the beans on the serving dish. Do not wash this pot!
  4. To the same pot you've sauteed everything, add the balsamic vinegar, heat a bit and scrape the bottom of the pan with a wooden spoon. The vinegar will reduce and gather all the flavours left from cooking. Pour this vinegar over your beans.
  5. Serve sprinkled with about a tablespoon freshly grated parmesan cheese. Enjoy!
Yield: 1 serving


Date added: 2007-10-08

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