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Vegetarian Entrees

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Baked Corn Casserole

INGREDIENTS

1/4 cup butter or Earth Balance Buttery Spread
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
1/2 cup chopped onion
1 (6 ounce) can French-fried onions

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish. Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

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Green Bean Casserole

INGREDIENTS

1 cup chopped onion
2 tablespoons butter or Earth Balance Buttery Spread
2 tablespoons all-purpose flour
1 cup milk (or Rice or Almond milk)
3/4 cup shredded sharp Cheddar cheese (dairy-based or vegan)
1/2 cup sour cream (dairy or Toffuti sour cream)
1 tablespoon raw cane sugar or milled cane sugar
1/2 teaspoon sea salt
1 pound frozen cut green beans, thawed and drained, or, raw cut green beans (preferable)
2 cups prepared stuffing

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Place green beans in a 9x13 inch glass pan. Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour. Gradually add milk and bring to a boil. Add cheese, sour cream, sugar, and sea salt. Cook till thickened and cheese is melted. Pour mixture over green beans and top with a layer of stuffing. Bake for 25 to 30 minutes.

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Tofu Peanut Stir Fry

INGREDIENTS

1 teaspoon olive oil
1 (16 ounce) package frozen stir-fry vegetables
1/2 teaspoon minced fresh ginger
sea salt and pepper to taste
2 eggs, beaten (or Egg Replacer)
1 cup cornstarch
sea salt and pepper to taste
1 (14 ounce) package firm tofu, drained and cubed
1/2 cup olive oil
3/4 cup peanut sauce
1/4 cup chopped peanuts

DIRECTIONS

Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside. Place the eggs or Egg Replacer in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg or Egg Replacer, then the cornstarch mixture to coat. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.

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Asparagus and Mushroom Pastry Pie

INGREDIENTS

1/2 cup butter or Earth Balance Buttery Spread
2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Melt the butter in a large skillet over medium heat. Add the asparagus, and cook for about 10 minutes. Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. Set aside. Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms. Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal. Bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving.

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Eggplant Parmesan

INGREDIENTS

1 eggplant (1 lb.), sliced
1/2 lb. sliced fresh mushrooms
1/2 cup grated parmesan cheese
1-1/2 cups 2% milk shredded mozzarella cheese
1 jar (24 oz.) spaghetti sauce

DIRECTIONS

HEAT oven to 400°F. Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray; top with layers of 1/3 each of the Parmesan and mozzarella. Repeat layers. Top with spaghetti sauce; cover. Bake 35 min. Remove foil. Sprinkle casserole with remaining cheeses. Bake, uncovered, 5 min. or until mozzarella is melted.

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Four Cheese Pasta Florentine

INGREDIENTS

3 cups mostaccioli, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 cup 2% milkfat low fat cottage cheese
2 eggs (or Egg Replacer)
1 pkg. (8 oz.) Shredded low-moisture part-skim mozzarella cheese
1/4 cup grated parmesan cheese

DIRECTIONS

Heat oven to 375ºF. Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan. Bake 25 min. or until center is set.

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