Vegan & Vegetarian Recipes

Recipes from Costa Rica

by David W. Grossman A few summers ago, I spent several weeks doing some medical research in a small town in Costa Rica called Tres Rios. As a vegan, I was initially somewhat disconcerted to discover that the Ticos had, for the most part, no concept of vegetarianism. However, a “casado” consisting of beans, rice, salad and fried plantain with a slab of beef or chicken on top, was universally available. Once I managed to convince the concerned locals that I really did not want the beef or chicken and that I honestly was happy without an egg or a piece of cheese instead, I was able to survive quite comfortably on the local cuisine. Costa Rica is certainly not known for its fine dining, and the “casado”, while satisfying, was hardly imaginative. However, I was very lucky to find myself staying with a uniquely gifted woman known as Doña Elvia. Before retiring she and her husband had operated a renowned restaurant for 20 years in San José. Although she had never before cooked a vegetarian meal, Doña Elvia quickly and happily adapted her traditional dishes to our dietary needs. She was fascinated by the idea of healthier… Read More


Filed under: Eat Veg Travelling Vegan & Vegetarian Recipes

Colourful pasta recipes

Gourmet vegetarian chef, Neela Shukla, has turned her interests to refreshing meals using colourful pastas. Quick Rigatoni Primavera makes 6 large portions 3/4 cup each carrots, asparagus, squash and zucchini, julienned 3/4 cup sliced mushrooms 3/4 cup finely chopped fennel 3/4 cup finely chopped leek 3 cups uncooked rigatoni pasta 1/2 cup fresh basil, chopped 1/2 cup fresh parsely, chopped 2 cloves garlic, chopped 2 tbsp olive oil (or water) salt and pepper to taste Cook rigatoni according to directions. Drain well. Pre-heat oven to 475 degrees F. Mix herbs, salt and pepper, garlic and oil or water with vegetables in a shallow baking pan. Roast vegetable mixture for 5-7 minutes or until brown. If dry, add 2 more tbsp water and mix. Remove from oven and toss with pasta. Serve immediately. Note: A low-fat parmesan cheese or substitute could be sprinkled on top. No Cheese Lasagna Serves 6 – 8 12 strips lasagna noodles 1 large onion, chopped 1 tbsp oil or 3 tbsp water 2-4 garlic cloves, chopped finely 1/4 cup fresh basil (or 1/2 tsp dried) 1/4 cup fresh parsley (or 1/2 tsp dried) 2 1/2 cups tomato sauce 1/4 cup fresh oregano (1/2 tsp dried) 2 pkgs… Read More


Filed under: Eat Veg Vegan & Vegetarian Cooking Tips Vegan & Vegetarian Recipes