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Lacto-vegetarian recipes

  • Sautéed Brussels Sprouts with Pecans

    Nutty toasted pecans are a nice complement to Brussels sprouts.

  • Apple Crumble

    Apples are cooked once in a skillet before being topped with crumble and baked. The long cooking time turns the apples caramel-scented, sweet, and sticky.

  • Roasted Pear and Chocolate Chunk Scones

    Dark chocolate and pears go so well together in these easy scones.

  • Almond-Crisped Peaches

    Improving upon perfect summer peaches seems unlikely, but baking them with a buttery and crisp topping makes it happen.

  • Roasted Tomatoes in a Sharp Cheddar Crust

    This rustic tart is made with a beautifully tender cheddar crust filled with thyme-scented roasted tomatoes.

  • Spring Potato Salad with Sugar Snap Peas

    This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.

  • Buffalo-Style Bunched Turnips

    This is certainly an unexpected treatment for turnips, but you won’t be disappointed! Crisp and tender bunched turnips are coated in spicy sauce and mellowed with tangy blue cheese. This is a great substitute for wings, perfect for vegetarians and adventurous eaters alike.

  • Green Garlic and Creamy Avocado Pesto Gnocchi

    Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.