Veggie Delight
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Cookbook Recipes
Acorn Squash Soup
Adzuki Beans
Tahini Extra Dip
Jalapeño Chiles en Escabeche
Creamy Super Green Soup
Couscous
Red Quinoa Salad
Fennel Salad
English Cucumber Salad
Beet Salad - Raw
Mama's Tabbouleh - Middle Eastern Salad
Barley Salad
Caribbean Style Pinto Beans
Whole Wheat Berries Salad
Cabbage and Radish Salad
Lentil Soup
Baked Beet Salad
Sauteed Cabbage
Fennel Celery and Cabbage Salad
Broccoli Edamame Bean Soup
Potato Mushrooms and Spinach Frittata
Spaghetti with Fresh Marinara and Carrot Sauce
Coconut Cream of Asparagus Soup
Coconut, Spinach and Mushroom Soup
Mama's Hummus
Garbanzo Beans
Corn Pudding
Homemade Mayonnaise
French Green Beans Salad
Green Split Pea Soup
Italian Eggplant Relish
Baked Stuffed Zucchini Moroccan Style
Mushrooms with Tofu
Nopal Cactus with Fresh Tomatoes
Tortilla Espanola
Eggs Ranchero Style
Tomato Sauce
Fresh Serrano Spicy Salsa
Fresh Tomato and Egg Soup
Garlic Mushrooms
Leek and Potato Soup
Yellow Squash Medley
Five Bean Casserole
Scalloped Potatoes - Gratin
Brussels Sprouts with Caramelized Onions and Fresh Thyme
Spaghetti Squash with Macadamia Pesto
Spaghetti Squash with Marinara Sauce
Escabeche of Sweet Peppers
Macadamia Pesto
Marinara Sauce
Antipasto
Cucumber Salad with Roasted Sesame
Stuffed Cremini Mushrooms
Mashed Cauliflower and Potatoes with Coconut Milk
Glazed Pineapple Yams
Celery Salad
Buckwheat Banana Pancake
Nutty Barley Salad
Black Eyed Peas with Veggies
French Green Beans Bundles
Pico de Gallo - Salsa Fresca
Mango Curry Sauce
Stuffed Bell Peppers with Barley
Mushroom Soup
Broccoli and Potato Soup
Pickled English Cucumber Salad
Roasted Broccoli with Lemon and Garlic
Fresh Strawberry Ice Cream
Guacamole with Baby Tomatoes
Beet Salad
Fresh Jalapeño Chile
Cabbage Slaw Salad
Yellow Splilt Pea and Quinoa
Quinoa and Tomato Soup
Curry Cauliflower
Roasted Red Potatoes with Garlic
Broccoli and Baby Tomatoes
Pinto Beans
Medley of Zucchini and Mushrooms
Moroccan Lentil and Carrot Soup
Ginger Cranberry Sauce
Roasted Potatoes
Mashed Potatoes
Three Cheese Lasagna with Veggies
Cream of Butternut Squash Soup
Acorn Squash Soup
Acorn squash is considered a winter squash. It resembles an acorn and is indigenous to North America and Central America. The Native Americans introduced acorn squash to early Europeans settlers. It's a good source of fiber and potassium and has lower amounts of vitamins C, B, magnesium and manganese.
Adzuki Beans
Adzuki known for its small bean first came from Japan around 4000 BC. It's grown through out East Asia and the Himalayas. The beans have a source of protein, magnesium, potassium, zinc and folic acid.
Tahini Extra Dip
Tahini is a Middle Eastern and Mediterranean staple. It's popularly used in making hummus.
Cucumber Salad with Tahini Extra
Butternut Squash Medley
Green Beans and Carrots
Jalapeño Chiles en Escabeche
Spicy
Creamy Super Green Soup
Vegan
Couscous
Couscous is primarily a staple for Northern African countries. It was first spotted in an North African cookbook in the 13th century. Couscous is known as the national dish for Northern Africa.
Red Quinoa Salad
Fennel Salad
Fennel is indigenous to the Mediterranean, but has spread to many other parts of the world especially in dry soils near the seacoast. It's species is a flowering plant in the carrot family. Fennel has a similar taste to anise.
English Cucumber Salad
English cucumbers are generally more expensive and are also know as "seedless cucumbers". Generally english cucumbers are longer, a bit thinner and sweeter. They are excellent in salads and crudité.
Beet Salad - Raw
Beets provide antioxidant, anti-inflammatory and detoxification support. Beets also supply considerable folate, manganese and some potassium in that order.
Mama's Tabbouleh - Middle Eastern Salad
Tabbouleh is the most popular salad in the Middle East.
Barley Salad
If you can not find currents you may substitute with raisins or cranberries.
Caribbean Style Pinto Beans
Whole Wheat Berries Salad
Cabbage and Radish Salad
Lentil Soup
Lentils are part of the legume family and they have protein and high fiber content. They come in various colors ranging from yellow, red, green and brown. Lentils do not need to be presoaked.
Baked Beet Salad
Sauteed Cabbage
Fennel Celery and Cabbage Salad
Broccoli Edamame Bean Soup
Edamame is commonly used in East Asia as a source of protein. They are fresh green soybeans that are flavorful and have a crunchy texture. They are nutritious eaten raw as a natural snack.
Potato Mushrooms and Spinach Frittata
Spaghetti with Fresh Marinara and Carrot Sauce
You may omit parmesan if you want vegan and/or substitute with Brazil Nut Parmesan or Parma. Or make your own vegan parmesan by blending: 1 cup raw cashews 2 tablespoons nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon or so mineral salt
Coconut Cream of Asparagus Soup
Coconut, Spinach and Mushroom Soup
If you want to thicken the soup you may add 1 TBSP corn starch diluted.
Mama's Hummus
Hummus is Middle Eastern used as an appetizer and dip for pita bread and popularly used as an ingredient in falafels.
Garbanzo Beans
Vegan
Corn Pudding
Homemade Mayonnaise
Vegetarian
French Green Beans Salad
Green Split Pea Soup
Green split peas do not require soaking. Green split peas soak up a lot of water so you may have to add more water.
Italian Eggplant Relish
To be served as an appetizer with sliced french or pita bread.
Baked Stuffed Zucchini Moroccan Style
Vegan
Mushrooms with Tofu
Nopal Cactus with Fresh Tomatoes
Tortilla Espanola
Tortilla Espanola translates to Spanish Omelette and is commonly eaten in Spain as tapas, or appetizers.
Eggs Ranchero Style
Tomato Sauce
This is an all purpose tomato sauce.
Fresh Serrano Spicy Salsa
Fresh Tomato and Egg Soup
Garlic Mushrooms
To clean mushrooms use a wet paper cloth . Do not soak mushrooms in water since they soak up water like little sponges.
Leek and Potato Soup
Yellow Squash Medley
You can substitute olive oil instead of butter for vegan.
Five Bean Casserole
Scalloped Potatoes - Gratin
Gratin comes from the French word gratter meaning "to scrape", as of scrapings. Gratin means the dish is topped with a browned crust often using cheese, eggs, butter and or breadcrumbs.
Brussels Sprouts with Caramelized Onions and Fresh Thyme
Spaghetti Squash with Macadamia Pesto
Spaghetti Squash with Marinara Sauce
Escabeche of Sweet Peppers
This is savory tangy (from vinegar) pickled peppers that can accompany many foods.
Macadamia Pesto
Marinara Sauce
Antipasto
Cucumber Salad with Roasted Sesame
Stuffed Cremini Mushrooms
Mushrooms are cleaned with wet towels.
Mashed Cauliflower and Potatoes with Coconut Milk
Vegan
Glazed Pineapple Yams
In the USA this dish is commonly eaten for Thanksgiving.
Celery Salad
Ovo Vegetarian Substitute the tahini extra dip recipe instead of homemade mayonnaise for a raw vegan recipe. Celery is great in soups and for crudité. Best of all you can eat as much as you want because it only has 8 calories per stalk and it's a good source of fiber.
Buckwheat Banana Pancake
Although buckwheat is used like wheat it is not wheat because it doesn't come from wild grass seeds; it comes from a plant/flower that has rectangular grain-like seeds.
Nutty Barley Salad
Vegan
Black Eyed Peas with Veggies
It's thought that the black eyed pea came from West Africa but it is widely grown throughout countries in Asia. It is known for it's medium size and it's pale color and black spot. It came to the state of Virginia USA in the 17th century. Throughout Southern United States, the black eyed pea is commonly used in Soul Food.
French Green Beans Bundles
Pico de Gallo - Salsa Fresca
Pico de Gallo (literally rooster's beak) is super versatile. Use as a dressing in salads. Or as a dip with chips or crudité. Mix it in brown rice.
Mango Curry Sauce
May be served hot with tofu.
Stuffed Bell Peppers with Barley
Mushroom Soup
Vegan
Broccoli and Potato Soup
Vegan
Pickled English Cucumber Salad
Roasted Broccoli with Lemon and Garlic
Fresh Strawberry Ice Cream
Best served fresh.
Guacamole with Baby Tomatoes
Raw Vegan
Beet Salad
Fresh Jalapeño Chile
Spicy
Cabbage Slaw Salad
Yellow Splilt Pea and Quinoa
You can substitute vegetable bouillons instead of tomato bouillons so recipe stays yellow.
Quinoa and Tomato Soup
Quinoa (pronounced KEEN-wah) is gaining popularity as being a healthy protein and a gluten-free grain. It can replace rice or couscous. The Andean where the plant is indigenous were the first to use quinoa around 3000 to 4000 years ago. Quinoa was sacred to the Incas, calling it the mother of all grains.
Curry Cauliflower
Roasted Red Potatoes with Garlic
Broccoli and Baby Tomatoes
Pinto Beans
Pinto beans can take up to 3 hours to cook depending on the age of bean, variety or size of bean. If beans are soaked overnight, you may reduce cooking time to approximately 1 hour. However I personally prefer the taste of cooking pinto beans and most all other beans dry. Not surprisingly pinto bean is the most popular bean in the USA.
Medley of Zucchini and Mushrooms
Moroccan Lentil and Carrot Soup
Ginger Cranberry Sauce
In the USA cranberry sauce is traditionally eaten with the turkey on Thanksgiving day. Cranberries grow mainly in Northern United States in states such as Massachusetts, New Jersey, Oregon, Washington and Wisconsin. But also in parts of British Columbia and Quebec. Cranberry sauce can also be eaten as frozen popsicles, with peanut butter on bread, as a topping on vanilla ice cream and even by itself.
Roasted Potatoes
Mashed Potatoes
You can change the texture and taste of your mash potatoes by adding more butter, oil and or milk (coconut, almond milk, dairy milk and/or cream).
Three Cheese Lasagna with Veggies
Lasagna is a traditional Italian dish, however it traditionally includes meats such as ground beef, pork or chicken.
Cream of Butternut Squash Soup
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Acorn Squash Soup
Acorn squash is considered a winter squash. It resembles an acorn and is indigenous to North America and Central America. The Native Americans introduced acorn squash to early Europeans settlers. It's a good source of fiber and potassium and has lower amounts of vitamins C, B, magnesium and manganese.Adzuki Beans
Adzuki known for its small bean first came from Japan around 4000 BC. It's grown through out East Asia and the Himalayas. The beans have a source of protein, magnesium, potassium, zinc and folic acid.Tahini Extra Dip
Tahini is a Middle Eastern and Mediterranean staple. It's popularly used in making hummus.Couscous
Couscous is primarily a staple for Northern African countries. It was first spotted in an North African cookbook in the 13th century. Couscous is known as the national dish for Northern Africa.Fennel Salad
Fennel is indigenous to the Mediterranean, but has spread to many other parts of the world especially in dry soils near the seacoast. It's species is a flowering plant in the carrot family. Fennel has a similar taste to anise.English Cucumber Salad
English cucumbers are generally more expensive and are also know as "seedless cucumbers". Generally english cucumbers are longer, a bit thinner and sweeter. They are excellent in salads and crudité.Beet Salad - Raw
Beets provide antioxidant, anti-inflammatory and detoxification support. Beets also supply considerable folate, manganese and some potassium in that order.Mama's Tabbouleh - Middle Eastern Salad
Tabbouleh is the most popular salad in the Middle East.Barley Salad
If you can not find currents you may substitute with raisins or cranberries.Lentil Soup
Lentils are part of the legume family and they have protein and high fiber content. They come in various colors ranging from yellow, red, green and brown. Lentils do not need to be presoaked.Broccoli Edamame Bean Soup
Edamame is commonly used in East Asia as a source of protein. They are fresh green soybeans that are flavorful and have a crunchy texture. They are nutritious eaten raw as a natural snack.Spaghetti with Fresh Marinara and Carrot Sauce
You may omit parmesan if you want vegan and/or substitute with Brazil Nut Parmesan or Parma. Or make your own vegan parmesan by blending: 1 cup raw cashews 2 tablespoons nutritional yeast 1 teaspoon garlic powder 1/2 teaspoon or so mineral saltCoconut, Spinach and Mushroom Soup
If you want to thicken the soup you may add 1 TBSP corn starch diluted.Mama's Hummus
Hummus is Middle Eastern used as an appetizer and dip for pita bread and popularly used as an ingredient in falafels.Green Split Pea Soup
Green split peas do not require soaking. Green split peas soak up a lot of water so you may have to add more water.Italian Eggplant Relish
To be served as an appetizer with sliced french or pita bread.Tortilla Espanola
Tortilla Espanola translates to Spanish Omelette and is commonly eaten in Spain as tapas, or appetizers.Garlic Mushrooms
To clean mushrooms use a wet paper cloth . Do not soak mushrooms in water since they soak up water like little sponges.Scalloped Potatoes - Gratin
Gratin comes from the French word gratter meaning "to scrape", as of scrapings. Gratin means the dish is topped with a browned crust often using cheese, eggs, butter and or breadcrumbs.Escabeche of Sweet Peppers
This is savory tangy (from vinegar) pickled peppers that can accompany many foods.Celery Salad
Ovo Vegetarian Substitute the tahini extra dip recipe instead of homemade mayonnaise for a raw vegan recipe. Celery is great in soups and for crudité. Best of all you can eat as much as you want because it only has 8 calories per stalk and it's a good source of fiber.Buckwheat Banana Pancake
Although buckwheat is used like wheat it is not wheat because it doesn't come from wild grass seeds; it comes from a plant/flower that has rectangular grain-like seeds.Black Eyed Peas with Veggies
It's thought that the black eyed pea came from West Africa but it is widely grown throughout countries in Asia. It is known for it's medium size and it's pale color and black spot. It came to the state of Virginia USA in the 17th century. Throughout Southern United States, the black eyed pea is commonly used in Soul Food.Pico de Gallo - Salsa Fresca
Pico de Gallo (literally rooster's beak) is super versatile. Use as a dressing in salads. Or as a dip with chips or crudité. Mix it in brown rice.Yellow Splilt Pea and Quinoa
You can substitute vegetable bouillons instead of tomato bouillons so recipe stays yellow.Quinoa and Tomato Soup
Quinoa (pronounced KEEN-wah) is gaining popularity as being a healthy protein and a gluten-free grain. It can replace rice or couscous. The Andean where the plant is indigenous were the first to use quinoa around 3000 to 4000 years ago. Quinoa was sacred to the Incas, calling it the mother of all grains.Pinto Beans
Pinto beans can take up to 3 hours to cook depending on the age of bean, variety or size of bean. If beans are soaked overnight, you may reduce cooking time to approximately 1 hour. However I personally prefer the taste of cooking pinto beans and most all other beans dry. Not surprisingly pinto bean is the most popular bean in the USA.Ginger Cranberry Sauce
In the USA cranberry sauce is traditionally eaten with the turkey on Thanksgiving day. Cranberries grow mainly in Northern United States in states such as Massachusetts, New Jersey, Oregon, Washington and Wisconsin. But also in parts of British Columbia and Quebec. Cranberry sauce can also be eaten as frozen popsicles, with peanut butter on bread, as a topping on vanilla ice cream and even by itself.Mashed Potatoes
You can change the texture and taste of your mash potatoes by adding more butter, oil and or milk (coconut, almond milk, dairy milk and/or cream).Three Cheese Lasagna with Veggies
Lasagna is a traditional Italian dish, however it traditionally includes meats such as ground beef, pork or chicken.
I was fortunate to have a mother who was the best cook ever. She had her own Catering business based in the San Francisco Bay Area. She specialized mainly in Mediterranean cuisine. I was her right hand and helped her in everything possible including cooking and the administrative part. My passion for cooking grew through my mother's devotion and love in the kitchen and cuisine. One day I started to journal my families favorite vegetarian recipes and "Veggie Delight" began.
Please eat only organic produce because it is substantially richer in antioxidants, nutrients - vitamins, minerals, enzymes and macronutrients and its non-GMO. Organic produce cannot be genetically modified in any way. Also by eating organic produce you are helping the environment by reducing pollution. Organic farming is more responsible in that it reduces pollution (air, water and soil).
My vegetarian and vegan cookbook is mainly Mediterranean with a California twist. You don't have to be either a vegetarian nor a vegan to enjoy my recipes.
I dedicate "Veggie Delight" to my son Nicolas who is the apple of my eyes and whom I have taught to eat healthy and make healthy choices whenever possible.
I hope you enjoy my recipes.
With all my love,
~Maria Elena Furlan
furlanme
on Oct/02/2015
on Oct/02/2015
I have tasted all of the recipes and they are all delicious. One of my favorites is the strawberry ice cream with chocolate chips.
Philippe
Veggie Delight
4.99
I was fortunate to have a mother who was the best cook ever. She had her own Catering business based in the San Francisco Bay Area. She specialized mainly in Mediterranean cuisine. I was her right hand and helped her in everything possible including cooking and the administrative part. My passion for cooking grew through my mother's devotion and love in the kitchen and cuisine. One day I started to journal my families favorite vegetarian recipes and "Veggie Delight" began. Please eat only organic produce because it is substantially richer in antioxidants, nutrients - vitamins, minerals, enzymes and macronutrients and its non-GMO. Organic produce cannot be genetically modified in any way. Also by eating organic produce you are helping the environment by reducing pollution. Organic farming is more responsible in that it reduces pollution (air, water and soil). My vegetarian and vegan cookbook is mainly Mediterranean with a California twist. You don't have to be either a vegetarian nor a vegan to enjoy my recipes. I dedicate "Veggie Delight" to my son Nicolas who is the apple of my eyes and whom I have taught to eat healthy and make healthy choices whenever possible. I hope you enjoy my recipes. With all my love, ~Maria Elena Furlan
