Get the latest Vegetabley flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/vegetabley Use any meat you like, any veggies you like, any cheese you like, and rice flavoured how you want. MAKE YOUR OWN CASSEROLE. This can be prepared the night before or in the morning, and thrown in the oven whenever you are ready to eat. http://www.grouprecipes.com/106907/easy-anything-casserole.html SECRET VEGETABLE PIZZA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Filcher Estate in Cleburne, Texas in 1982. http://www.grouprecipes.com/90494/secret-vegetable-pizza.html This is a fun, easy, and delicious vegetarian dish! http://www.grouprecipes.com/87707/super-orange-food-awesome.html Based on a recipe from 'Mrs. Beeton's Book of Household Management (1861)' http://www.grouprecipes.com/79016/asparagus-with-pale-ale.html The latest carrot creation from my kitchen, good plain, glazed or decadently frosted! Makes a two-layer 9" cake. http://www.grouprecipes.com/74439/plain-old-carrot-cake.html Nice vegetable dish that goes great with everything. Loaded with vitamins and taste. Enjoy http://www.grouprecipes.com/48743/carrot-zucchini-and-potato-shreds.html A hearty, healthy soup, with everything in it but the kitchen sink - or meat! A refrigerator-cleaner-outer! http://www.grouprecipes.com/43408/the-ultimate-vegetarian-soup.html Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them! http://www.grouprecipes.com/34197/fireside-veggie-pie.html This is my variation on the popular Vegan Lasagna recipe first created by Susan of Fat Free Vegan Kitchen (http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html). It’s a great pasta dish that fills you up without the cloying taste of cheese to wear you down. http://www.grouprecipes.com/26555/vegan-portasagna.html This is very low fat (since my system rebells and wreaks all havoc when I add butter, oil or any high-fat ingredient such as peanut butter or dairy to my food (though you wouldn't know it, looking at this blog); think of me as a meringue!), whole-grain, has 2 servings of vegetables, and is very heavily spiced (I won't put quantities of the spices because I never measure, I go by taste-to-check and I add tons, which irritates the family slightly) and incredibly healthy. It is protein, calcium, fibre and iron-rich, and is vegan, soy and gluten free. http://www.grouprecipes.com/17489/kasha-with-mexican-beans-and-cabbage.html