American + Vegetarian recipes (21)

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Artichoke and Roasted Red Pepper Dip

Recipe by: Eileen

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A hot dip that is sure to impress the next time you feed a crowd. Perfect served with crackers or crusty bread.

Black bean chilli

Recipe by: Brenda Houghton

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This main dish has a rich, smoky flavour and tastes great with lemon-scented rice. This dish makes up one part of of a Tex-Mex vegetarian buffet and is ideal for serving alongside green rice, salsa cruda, stir-fried vegetables, rich roast onions, and coriander and cabbage slaw (all of which can be found on this site).

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Broccoli and Sunflower Seed Salad

Recipe by: Christine L.

Reviews(4)

A healthy, bright salad. Use light mayonnaise to save on fat and calories.

Californian wraps

Recipe by: Jan Cutler

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These healthy wraps flavoured with goat's cheese, rocket and dill spread make great light lunches, portable feasts and super-quick suppers. They will keep for a week or two, and can also be frozen.

Chilli beans and cheese

Recipe by: Jan Cutler

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A steaming bowl of chilli is perfect for a cold winter day. Try serving with slices of warm cornbread for a complete meal.

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Coriander and cabbage slaw

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, salsa cruda, stir-fried vegetables plus rich roast onions (all of which can be found on this site).

Cowboy Hotpot

Recipe by: Jan Cutler

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Tempt children to enjoy vegetables with this easy leave-to-cook dish of vegetables and baked beans spiced up with barbecue sauce and with a top layer of melting smoked cheese and sliced potatoes. Delicious!

Creole Seasoning Blend

Recipe by: JOSLYN

Reviews(1)

This blend is great for seasoning rice, meats, soups and stews, or anything that benefits from a spicy Cajun flavour. It would also make a great gift when placed in a decorative jar with a good recipe attached.

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Fried Okra

Recipe by: Linda Martin

Reviews(4)

This is a traditional dish in the American South. Okra is dredged in seasoned polenta, then fried until golden. Worth a try if you can find fresh okra.

Green rice

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).

Honey Peanut Granola

Recipe by: SSHANER09

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This sweet, crunchy homemade granola combines porridge oats with peanuts, wheatgerm, honey, dark brown sugar and vanilla. Baked in the oven, it's easy to make. You can use whatever kind of nuts you prefer.

Johnnycakes

Recipe by: Kevin Ryan

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This polenta pancake has its roots in Native American cuisine, and has been called loads of names over the years - hoecakes, Shawnee cakes and ashcakes, just to name a few. Serve hot with honey and butter for a unique breakfast treat.

Okra and Tomato

Recipe by: SILVERMARIGOLD

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Okra works well with tomatoes in this Creole-inspired vegan side dish.

Rich roast onions

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chili, green rice, salsa cruda, stir-fried vegetables plus coriander and cabbage slaw (all of which can be found on this site).

Salsa cruda

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).

Spicy Artichoke Dip

Recipe by: Juanita

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This dip is the perfect nibble to serve with crisps or pitta triangles at a party. Good hot, cold or room temperature.

Spinach Artichoke Dip

Recipe by: CINDYJ60

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Everybody loves this, and I'm always asked for the recipe whenever I make it. Serve with pitta triangles, crisps or Ryvita. For a version that is lower in fat and calories, try using light cream cheese and half fat creme fraiche.

Stir-fried vegetables

Recipe by: Brenda Houghton

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As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, salsa cruda, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).

Tempting tex-mex nachos

Recipe by: Maggie Pannell

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Make a batch of these moreish nachos, loaded with tomato salsa and grated cheese, to get everyone munching. They're fun to make and ready to eat in minutes.