Here are links to recipes on other sites, all of which I have tried and love.

Appetizers

Watermelon Salad with Feta and Basil

Baking

Quinoa Pancakes (replace white flour with 3/4 c. white whole wheat flour)

Pie Crust  This pie crust is good for any pie, especially pumpkin. Click here for my pumpkin pie filling.

Entrees

Turkey and Quinoa Meatloaf

Quinoa and Turkey Patties

Quinoa, Spinach, Shiitake and Feta Salad

Cajun Tilapia with Dill Sauce

Paprika Rubbed Chicken with Roasted Garlic

Vegetarian Burger

Vegetarian Burger 2

 

Sweet Potato & Black Bean Chili

Wheat Berry Salad

Lemon Broiled Tempeh

Vegetarian Sloppy Joe (use 8 oz. can tomato sauce instead of 1/4 c. and substitute worcestershire sauce with soy sauce, use only 1 tbsp. molasses and no honey)

Vegetarian Moussaka

Millet Miso Porridge (I prefer to use chicken stock instead of the water to add flavor. Millet and miso are both good for digestion and it’s a great hot dinner porridge in the Fall or Winter.)

Sides

Baked Polenta Fries

Zucchini Fritters (replace white flour with whole wheat flour)

Roasted Vegetables

Roasted Carrots

Sesame Carrot Salad

Collard Greens

Eggplant Salad with Chickpeas and Feta

Brown Rice Salad

Quinoa and Corn Salad

Spanish Style Quinoa

Squash Gratin

Sauteed Kale

Soups

Asparagus Soup (add 1 cup of soy milk before serving.)

Poached Salmon, Leek and Fennel Soup

Hungarian Mushroom Soup (for parve you can substitute soy milk for the milk and skip the sour cream)

Chilled Carrot Soup

Chilled Watermelon Soup

Roasted Pumpkin Soup

Acorn Squash Soup

Pea Soup