Grilling outdoors? The salad is an easy and delicious option for you, that we’ve just improvised. Continue reading “Grilled Zucchini, Mushroom and Cheese Salad – Vegetarian Recipe”
Made from leftovers and deliciously filling, with raw beets and cheese, this is quick improvisation. Lunch / dinner salad, served with walnut cookie (sugar free). Continue reading “Beets, Cheese & Mushroom Salad – Vegetarian Recipe”
Delicious and light this pastry with cheese and spinach that I had in La Estancia Cafe – Restaurante from Lima’s Miraflores district. Continue reading “Pastel de espinaca @Lima, Peru”
The fresh summer salad is good for anyone, vegetarian or not. Try it! Continue reading “Fresh Summer Salad – Vegetarian Recipe”
Italian pasta, such as this vegetarian Tortellini with Cheese Sauce recipe, is easy to prepare, light and delicious. Continue reading “Tortellini with Cheese Sauce – Vegetarian Recipe”
Warm or cold, this vegetarian homemade spinach pie is suitable for any moment of the day. What a delicious recipe it is! Continue reading “Homemade Spinach Pie – Vegetarian Recipe”
Vegetarian food is Not boring. This Mushroom Cannelloni Recipe is the perfect example of a rich taste, filling lunch.
- 1 pack of cannelloni (8.8oz)
- 3oz butter
- 3oz all-purpose flour
- 2pts milk
- 8.8oz ricotta cheese
- 3oz grated Parmesan cheese
- 5oz button mushrooms, thinly sliced
- Seasoning to taste
Bring the butter, flour and milk slowly to a boil, whisking constantly until thickened. Put half of the sauce into a bowl and mix with ricotta, Parmesan, mushrooms, and seasoning to taste.
Use to fill the cannelloni and arrange in a buttered baking dish. Cover with remaining white sauce and place in the oven for 40 minutes, or until golden brown.
Enjoy our vegetarian mushroom cannelloni recipe!
This is one juicy-melty-stuffed dish with bell peppers. Or make it quicker and serve them cold. Vegetarian style!
Stuffed Bell Peppers - Vegetarian Recipe
Serve cold or hot. You will enjoy our Stuffed Bell Peppers - Veg Recipe