Entrees
Homemade Cheddar Veggie Burgers
This recipe makes a big batch of delicious and hearty veggie burgers to serve at your next party. You can serve them all immediately or freeze the patties for future barbeques. Leftover cooked grains and beans are great to mix into these burgers.
Stuffed Portobello Mushrooms
Hearty portobello mushrooms are stuffed with simple fried ‘rice’ made from quinoa and vegetables.
Vegan Shepherd’s Pie
This hearty dish is inexpensive and absolutely delicious! It’s easy to see why this Irish peasant staple is enjoyed all over the world. Using leftover potatoes, sweet potatoes, Okinawan sweet potatoes or even cauliflower would be great in this dish.
Cold Peanut Noodles
Featured at our <a href="http://www.downtoearth.org/events/2012-03/honolulu-cooking-class-asian-fusion">Honolulu Cooking Class : Asian Fusion</a> on 3/4/12.
Kelp Noodles with Red Pepper Sauce
Kelp noodles are a low-fat pasta replacement, and can be used in raw meals like this one.
Rainbow Stir Fry with Carrot and Zucchini Noodles
Vegetable noodles make a fun alternative for a colorful and nutritious feast!
Roasted Red Pepper Chickpeas
Roasted Red Pepper Chickpea recipe from Down to Earth Organic and Natural.