North american vegetarian recipes costing less than $0.5 per serving

Candy Corn Oreo Cookies

Candy Corn Oreo Cookies are soft, crispy, chewy and crunchy. We’ve got your Halloween goblins covered!

Crock Pot Baked Potato Recipe

I would have never dreamed how easy these were, delicious and fun to make the toppings for. Just think, baked potatoes ready in a crock pot? The…

Corn Bread Chile Rellenos

This is a cross between corn bread and chile rellenos I pulled together using a cornbread recipe that uses no baking soda or powder so its very…

Pineapple upside downcake (off of Vegweb.com)

I will not kid you this cake is sweet! And for me that would have to be pretty sweet. but, my oldest son said…

Pumpkin Pie Pudding

I've always liked the flavor of pumpkin pie but never actually cared for the pumpkin pie itself. I'm one of those people that really does not like…

Sweet Zucchini Pickles

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this…

Picco De Gallo

A fresh salsa that brightens any plate.

Chocolate Peanut Butter Krispy Bar

Chocolate Peanut Butter Krispy Bar is only 6 ingredients, one bowl and no baking! Peanut butter cups, but with…

Banana Nut Appetizer

These quartered slices of fresh bananas with mayo and pecans make a delicious appetizer course for your holiday meal or dinner party.

Vinaigrette Coleslaw II

Light, sweet and tart, this salad is a refreshing change from creamy coleslaws. This is a variation of Vinaigrette Coleslaw I - link below (see…

Mexican Coleslaw

I looked over a lot of Mexican flavored coleslaws and this is what I came up with...we wanted full flavor to go with our fish tacos and this fit the…

Texas Caviar

Brown & Wild Rice Stuffed Squash

A healthy and delectable alternative to traditional stuffing, Brown & Wild Rice Stuffed Squash by the…

Jalapeno Poppers with Cilantro Ranch

Baked not fried, mmm...

Oven Roasted Vegetables

I enjoy roasted vegetables and have tried several ways of preparing them, but this is the version I keep coming back to. Love the garlic and the way…