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WELCOME TO THE VEGGIE FEST RECIPE SITE

We, at Veggie Fest Chicago, are dedicated to providing you with some of the best vegan and vegetarian recipes from cuisines all over the world. Enjoy our growing collection of recipes from renowned chefs who just love food!

Asparagus RarebitBy Veggie Fest TeamTender asparagus in a delightful sauce is served over crisp toast for a satisfying hot open-faced sandwich.
Classic SconesBy Veggie Fest TeamYou’ll find these wedge-shaped Scottish biscuits perfect for a light luncheon or tea.
Creamy Pickled “Herring”By Veggie Fest TeamYou’ll find great taste and texture in these eggplant “filets” which are marinated in a tangy cream sauce with onions. We haven’t tried a vegan version with nondairy sour cream and milk. If you do, please let us know how it turned out!
Dolmas (Stuffed Grape Leaves)By Veggie Fest TeamGrape leaves stuffed with tender rice and fragrant spices are one of Greece’s outstanding appetizers.
Eggplant “Caviar”By Veggie Fest TeamYou don’t have to be an eggplant lover to enjoy this popular spread.
Garlic Pita CrispsBy Veggie Fest TeamA quick, tasty, and crunchy snack–easy enough for kids to prepare for baking!
German Potato SaladBy Veggie Fest TeamFor many decades Germany has shared delectable potato recipes with the world. Variations on this salad, which can be served warm or cold, are some of the most popular.
Lentil PâtéBy Veggie Fest TeamThis dish is an adaptation of a traditional Middle Eastern recipe. It can be served hot or cold, as a pâté with bread or crackers, or in combination with cheese, yogurt dressing, and sprouts, tucked into a pita sandwich.
Mediterranean Herbed Feta from the Non-Dairy Evolution Cookbook by Chef Skye (The Gentle Chef)By Veggie Fest TeamChef Skye Michael Conroy kindly gave his recipe to the Veggie Fest team. This and other delicious cheese recipes can be found on the website www.thegentlechef.com or in his cookbook, Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods. Chef Conroy explains: “This tofu-based cheese is simple to make and is reminiscent of dairy feta cheese in both taste and texture. It has a very tangy, salty flavor and is wonderful for topping Mediterranean salads, pizza, or for using in recipes such as Greek Spanakopita.” A food processor is recommended for efficient processing. You will also need a silicone, glass, ceramic, metal or BPA-free plastic container that will hold a minimum of 2 cups liquid to act as a form to shape the cheese. Line the form with plastic wrap, leaving plenty of excess hanging over the sides. This will help lift the cheese from the form after firming. This recipe yields about 8 ounces.
OatcakesBy Veggie Fest TeamIn Great Britain, crisp, thin oatcakes are often served with butter and preserves or cheese.
Orzo with PeasBy Veggie Fest TeamTiny rice-shaped orzo are tossed with sautéed fresh mushrooms, ginger, and peas in this delightfully light pasta dish.
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