Eat Your Veggies: Delicious Vegetarian Recipes

Opting for a vegetarian or vegan lifestyle can have a drastic change on one’s life. Not only are the health benefits astounding—according to the American Dietetic Association, vegetarians are at a lower risk of developing heart disease; colorectal, ovarian, and breast cancers; diabetes; obesity; and hypertension [PDF]—but also vegetarian meals are a snap to prepare and delicious to boot. Here, we are offering up a selection of vegetable-based recipes, along with tips to make your next dish nutritious and delicious.


Fresh, locally grown pickings tend to be a little slim during the summer in South Florida, but a few gems like summer squash thrive in the heat. For a taste of Provence, whip up this summer-inspired ratatouille recipe.

Summer Ratatouille - Vegetarian Recipes - veggie-based recipes


Summer Ratatouille

Serves 8


  • 2 onions, sliced thin
  • 6 cloves of garlic, minced
  • 1 medium eggplant, cubed
  • 2 zucchini, cubed
  • 2 medium yellow squash, cubed
  • 3 assorted bell peppers (red, green and/or yellow), seeded and cubed
  • 4 large tomatoes, peeled and chopped
  • 1 cup fresh parsley, chopped
  • 20 basil leaves, torn in half
  • Salt
  • 1/2 tsp. course black pepper
  • Extra-virgin olive oil


  1. Place tomatoes, garlic, parsley, basil and 1/3 cup of olive oil into a large, heavy pot. Simmer, stirring occasionally until tomatoes begin to liquefy into a sauce (about 30 minutes).
  2. While tomatoes are cooking, toss eggplant into a large bowl with two pinches of salt and let stand.
  3. In a large skillet, heat 1½ tbsp. of olive oil over medium heat and cook onions with a pinch of salt until soft; transfer to a large bowl. Repeat step with bell peppers, zucchini, yellow squash and eggplant, adding oil between each batch. Once veggies are cooked, add to the tomato sauce, season with pepper and simmer, covered, stirring occasionally, until vegetables are very tender—about one hour. Serve warm or at room temperature.


Beets - recipes using beets - vegetarian recipes


Beet It!

Looking for a healthy treat that doesn’t lack flavor? Dig into these recipes using nature’s sweet superfood: beets.

Read More…

For an all-around meal, it’s best to start with a nice starter that eases you into the feast, something not too heavy, but full of flavor that will keep your diners happily waiting for more. For a true treat that will have your guests or significant other thinking you are a true whizz in the kitchen, but are surprisingly easy to make, try Florida’s official chef of Florida Justin TImineri’s vegetable potstickers.

   These golden brown treats are the belle of the herbivore ball, with many a staunch carnivore hoarding the plate for their own.

Fresh From Florida - Vegetable Potstickers - Chef Justin Timineri


Vegetable Potstickers

   24 servings

  • 4 tablespoons canola oil, divided
  • 1 red onion, thinly sliced
  • 1 tablespoon ginger, minced
  • 1 cup mushrooms, sliced
  • 1 cup cabbage, shredded
  • 1 cup carrot, shredded
  • 1 teaspoon freshly ground pepper
  •  Salt to taste
  • 1/4 cup cilantro, chopped
  • 1 package wonton skins (also called gyoza)
  • 2 tablespoons water


  1. Heat 2 tablespoons of oil in a skillet and add onion, ginger and mushrooms and cook over medium-high heat until vegetables begin to soften. Add cabbage, carrots, pepper, and salt to taste; cook for 2 minutes more. Remove vegetables from heat, drain and add cilantro when cooled.
  2. Place a teaspoon of vegetable mixture on one half of each wonton skin. Fold the opposite halves over to make half moon dumplings, keeping the bottoms flat. Press edges firmly together, making sure that they are closed to prevent filling from leaking out.
  3. Heat 2 tablespoons of oil in a nonstick skillet and brown bottoms of dumplings. Add water and immediately cover to steam the dumplings. Cook dumplings until the water has evaporated and the bottom gets crispy again and sticks to the pot. Serve warm with soy sauce and vinegar for dipping.

Easy Raw - Raw and Vegan Dieting - Healthy Diet


Easy Raw

Raw diets and cuisine are fast becoming the “it” way to eat—and for good reason. Interested in making the jump to raw? Here, we present five basics to raw eating.

Read More…


Fun Fact: Vegetarian diets are as eco-friendly as they are delicious.

According to the Food and Agriculture Organization’s report Livestock’s Long Shadow [PDF], the livestock industry is not only one of the worldwide leaders in producing greenhouse gases but also one of the most “damaging sectors to the earth’s increasingly scarce water resources, contributing among other things to water pollution, euthropication and the degeneration of coral reefs.” Adding to this, claims the Water Footprint Network—an international nonprofit with a mission to “promote the transition towards sustainable, fair and efficient use of fresh water resources worldwide”—the production of meat uses huge amounts of fresh water: Just one pound of beef requires roughly 1,800 gallons.

Strawberry recipes

Berry Good

A vegetarian diet is not just limited to vegetables. Fruit is an important addition to the dining repertoire, giving not only a kick of flavor but a plethora of vitamins to boot. Check out these tasty strawberry recipes for a dish that’s high on flavor.

Read More…


Go to page two for some great vegetarian grilling options.

Bean Town

This recipe comes to us from the official chef of Florida, Justin Timineri. Utilizing fresh-from-Florida ingredients, this recipe for black-bean cakes is the perfect addition to the barbecue for the meatless eater.


Black Bean Cakes

Black Bean Cakes - recipe for vegetarian barbecue food - Chef Justin Timineri - Florida Department of Agriculture and Consumer Services



  • 2 (15-ounce) cans low-sodium black beans, drained and rinsed
  • 2 large tomatoes, seeded and chopped
  • 1/2 cup bell pepper, chopped (any color will do)
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onion or scallion, chopped
  • 2 large cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup all-purpose unbleached flour, plus more as needed
  • Canola oil or vegetable oil for cooking
  • Kosher salt to taste
  • Freshly ground pepper to taste


  1. In a medium-sized mixing bowl, add all ingredients except oil. Mix until well combined. Separate about 1/3 of the mixture into a small mixing bowl. Mash the contents of smaller bowl, and then return mashed mixture to the larger bowl. Stir to combine.
  2. Adjust seasoning with kosher salt and fresh ground pepper. If the mixture is thin, then slowly add more flour, 1 tablespoon at a time, until thick enough to form into a ball.
  3. Place a large sauté pan over medium-high heat. When the pan is up to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them into the pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain cakes on a paper towel. Serve warm with spicy yogurt sauce.


Spicy Yogurt Sauce


  • 2 cups plain low-fat yogurt
  • 1 lime, juiced
  • 1 tablespoon dried cumin
  • 1/4 cup cilantro, finely chopped
  • 1 teaspoon chili powder
  • Kosher salt to taste
  • Freshly ground pepper to taste


In a small mixing bowl, combine all ingredients and mix well. Taste and adjust seasoning with kosher salt and fresh ground pepper. Keep chilled. Serve with bean cakes.


Grilled Peach Salad recipe - Florida Department of Agriculture and Consumer Services

Peachy Keen

For another fresh-from-Florida favorite, check out Timineri’s grilled peach salad with candied pecans, a Southern staple in the making.

Get the recipe here…



Recipe and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.

Facebook Comments