FabulousFusionFood's Vegetarian Recipes 23rd Page

A vegetarian dish based on cauliflower. Image of a vegetarian dish based on cauliflower.
Welcome to FabulousFusionFood's Vegetarian Recipes Page — A vegetarian dish is one that eschews the addition of meat or meat products. As a practice, vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slaughter. A person who practices vegetarianism is known as a vegetarian


There are many variations of the vegetarian diet: an ovo-vegetarian diet includes eggs and a lacto-vegetarian diet includes dairy products, while a lacto-ovo vegetarian diet includes both. As the strictest of vegetarian diets, a vegan diet excludes all animal products, and can be accompanied by abstention from the use of animal-derived products, such as leather shoes.

The earliest record of vegetarianism comes from the 9th century BCE, inculcating tolerance towards all living beings. Parshwanatha and Mahavira, the 23rd and 24th tirthankaras in Jainism, respectively, revived and advocated ahimsa and Jain vegetarianism between the 8th and 6th centuries BCE; the most comprehensive and strictest form of vegetarianism. In Indian culture, vegetarianism has been closely connected with the attitude of nonviolence towards animals (called ahimsa in India) for millennia and was promoted by religious groups and philosophers. The Ācārāṅga Sūtra from 5th century BCE advocates Jain-vegetarianism; and forbids the monks from walking on grass in order to avoid inflicting pain on them and prevent small insects dwelling inside from getting killed. The ancient Indian work of the Tirukkuṟaḷ, dated before the 5th century CE, explicitly and unambiguously emphasizes shunning meat and non-killing as a common man's virtues.

Among the Hellenes, Egyptians, and others, vegetarianism had medical or ritual purification purposes. Vegetarianism was also practiced in ancient Greece and the earliest reliable evidence for vegetarian theory and practice in Greece dates from the 6th century BCE. The Orphics, a religious movement spreading in Greece at that time, also practiced and promoted vegetarianism. Greek teacher Pythagoras, who promoted the altruistic doctrine of metempsychosis, may have practiced vegetarianism, but is also recorded as eating meat. A fictionalized portrayal of Pythagoras appears in Ovid's Metamorphoses, in which he advocates a form of strict vegetarianism. It was through this portrayal that Pythagoras was best known to English-speakers throughout the early modern period and, prior to the coinage of the word "vegetarianism", vegetarians were referred to in English as "Pythagoreans".

The first written use of the term "vegetarian" originated in the early 19th century, when authors referred to a vegetable regimen diet. Historically, 'vegetable' could be used to refer to any type of edible vegetation. Modern dictionaries explain its origin as a compound of vegetable (adjective) and the suffix -arian (in the sense of agrarian). The term was popularized with the foundation of the Vegetarian Society in Manchester in 1847, although it may have appeared in print before 1847. The earliest occurrences of the term seem to be related to Alcott House—a school on the north side of Ham Common, London—which was opened in July 1838 by James Pierrepont Greaves.

Western vegetarian diets are typically high in carotenoids, but relatively low in omega-3 fatty acids and vitamin B12. Vegans can have particularly low intake of vitamin B and calcium if they do not eat enough items such as collard greens, leafy greens, tempeh and tofu (soy). In contrast, high levels of dietary fibre, folic acid, vitamins C and E, and magnesium, and low consumption of saturated fat are all considered to be beneficial aspects of a vegetarian diet.



The alphabetical list of all the vegetarian recipes on this site follows, (limited to 100 recipes per page). There are 2724 recipes in total:

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Sauce Gombos Burkinabé
(Burkinabe Okra Sauce)
     Origin: Burkina Faso
Seaweed Relish
     Origin: Britain
Siboyo den pika
(Onions in Hot Sauce)
     Origin: Bonaire
Sauce piquante créole
(Creole Hot Sauce)
     Origin: Guadeloupe
Seaweed Ribollita
     Origin: Fusion
Sidvudvu
(Pumpkin Porridge)
     Origin: eSwatini
Sauce sarzyne
(Saracen Sauce)
     Origin: England
Seengre ke Satha Tori Kari
(Courgette Curry with Radish Pods)
     Origin: India
Sierra Leonean Ginger Beer
     Origin: Sierra Leone
Sautéed Spring Greens
     Origin: Britain
Seeni Sambol
(Sri Lankan Beetroot Curry)
     Origin: Sri Lanka
Sierra Leonean Rice Bread
     Origin: Sierra Leone
Sautéed Mushrooms and Rocket
     Origin: Britain
Seitan
     Origin: Britain
Silsi
(Eritrean Tomato Sauce)
     Origin: Eritrea
Sautéed Mustard Greens
     Origin: Britain
Seitan Nyembwe
     Origin: African Fusion
Simple Okra Curry
     Origin: Australia
Saws Béchamel
(Béchamel Sauce)
     Origin: Welsh
Selsig Morgannwg
(Glamorgan Sausages)
     Origin: Welsh
Sint Eustatius Rice and Black Beans
     Origin: Sint Eustatius
Saws Persli
(Parsley Sauce)
     Origin: Welsh
Semovita
     Origin: Nigeria
Sippets à la Reine
     Origin: Britain
Sazón Goya
     Origin: Puerto Rico
Senegalese Vegetable Stew with Millet
     Origin: Senegal
Sirop de Menthe au Lait
(Mint Syrup with Milk)
     Origin: Gabon
Sbiaat
     Origin: Morocco
Serviceberry Mini Tarts
     Origin: Canada
Slangetjies
(Pea Flour Noodles)
     Origin: South Africa
Scalloped Morel Mushrooms
     Origin: American
Sesame Seed Dry-roasted Sprinkles
     Origin: Middle East
Slete Soppes
     Origin: British
SChayote-potato Cakese
(Chayote-potato Cakes)
     Origin: French Guiana
Sev
     Origin: India
Slime Smoothie
     Origin: American
Schenecken
(Crispy Butterhorns)
     Origin: Germany
Sevillum
(Sweetened Cheese Dough)
     Origin: Roman
Slow Cooker Aloo Gobi
     Origin: Britain
Scone and Butter Pudding
     Origin: Scotland
Seychellois Massalé
     Origin: Seychelles
Slow-simmered Beefsteak Fungus
     Origin: Britain
Scotch Kale
     Origin: Scotland
Sglodion Ffwrn Sbeislydr
(Spicy Oven Chips)
     Origin: Welsh
Smoked Chillies
     Origin: Mexico
Scotch Stew
     Origin: Scotland
Sgoniau Tatws
(Potato Scones)
     Origin: Welsh
Smoky Aubergine Curry with Cauliflower
Parathas

     Origin: India
Scots Colcannon
     Origin: Scotland
Shahi Paneer
     Origin: India
Smothie à l'avocat
(Avocado Smoothie)
     Origin: Mauritania
Scottish Marmalade Bread and Butter
Pudding

     Origin: Scotland
Shalgham Korma
(Turnip Curry)
     Origin: India
Soba with Shiitake and Fucus
     Origin: Japan
Scottish Parkin with Lemon Sauce
     Origin: Scotland
Shamrock Shakes
     Origin: American
Sobre Sauce
(Prudent Sauce)
     Origin: England
Scottish Pickled Eggs
     Origin: Scotland
Shamrock Sugar Biscuits
     Origin: Ireland
Socca
     Origin: Monaco
Scottish Potato Scones
     Origin: Scotland
Shaped Dinner Rolls
     Origin: British
Soda Bread
     Origin: Britain
Sea Moss Jellies
     Origin: Anglo-Indian
Shatkora Achar
(Bangladeshi Shatkora Pickle)
     Origin: Bangladesh
Soft-centred Chocolate Pudding
     Origin: Australia
Sea Purslane and Sea Rocket Purée
     Origin: Britain
Shav
(Cold Polish Sorrel Soup)
     Origin: Poland
Sonhos de Banana
(Banana Dreams)
     Origin: Sao Tome
Sea Purslane Dhal
     Origin: Britain
Shawarma Spice and Paste
     Origin: Levant
Sopa de Feijao Verde
(String Bean Soup)
     Origin: Mozambique
Sea Purslane, Potatoes and Peas
     Origin: Britain
Sheer Khurma
     Origin: Indonesia
Sopa di Plátano Verde
(Cuban Green Plantain Soup)
     Origin: Cuba
Sea Spaghetti and Carrot Salad
     Origin: Ireland
Shigni
(Somali Hot Sauce)
     Origin: Somalia
Sorbet à la mangue
(Guiana Mango Sorbet)
     Origin: French Guiana
Sea Spaghetti with Garlic and Butter
     Origin: Ireland
Shikanji
(Indian Lemonade)
     Origin: India
Soufflé Potatoes with Carrot
and Asparagus

     Origin: Ireland
Sea Spaghetti with Summer Truffles
     Origin: Ireland
Shortcrust Pastry Dough
     Origin: British
Soupe aux Lentilles et Legumes
(Lentil and Bean Soup)
     Origin: Burundi
Sea-buckthorn Berry Jelly with Italian
Flavours

     Origin: Britain
Shredded, Dried and Salted Kelp Stems
     Origin: Korea
Soupe Panade
(Panade Soup)
     Origin: France
Sea-buckthorn Jam
     Origin: Britain
Shtitha Batata
(Potato Stew)
     Origin: Algeria
Souphet
(Thai Maitake Salad)
     Origin: Thailand
Sea-buckthorn Jelly
     Origin: Britain
Shukto
     Origin: Bangladesh
Sourdough Dinner Rolls
     Origin: British
Seam, Potato and Peas Chakee
     Origin: Anglo-Indian
Shwe Payon Thee Hin
(Thai Vegan Pumpkin Curry)
     Origin: Thailand
South African Curried Peanut Soup
     Origin: South Africa
Seam, Potato, and Peas Chahkee
     Origin: Anglo-Indian
Siberian Bird Cherry Cake
     Origin: Russia
Seasoned Red Pepper Paste
     Origin: Aruba
Sibirskie Jeskimosy
(Siberian Huskies)
     Origin: Siberia

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