Vegetarian Recipes


Here are some recipes which are favorites of your GreenFaith team. And here are some helpful hints on transitioning to a plant-based diet.

Chard Tart from Theresa Kennedy

Garbanzo Minestrone Soup from Jean Post-Winget

Vegetarian Chili from Donna Gresh

Quinoa Salad from Donna Gresh

Parsi Deviled Eggs from Donna Gresh

Crostini with Eggplant puree from Donna Gresh

Lentil Salad with Red Peppers and Feta from Donna Gresh

Farro Salad with Rutabaga from Donna Gresh

Curried Squash (made without the seafood) from Donna Gresh

Butternut Squash and Barley Risotto from Lynda Spring

Two Bean Soup with Kale from Lynda Spring

(and more from Northern Westchester Hospital Center)

Connie Knapp recommends this website: http://www.vegetarianized.com/