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Table Structure:
CREATE TABLE `vegrecipes` ( `id` int(4) NOT NULL auto_increment, `category` varchar(25) NOT NULL default '', `title` varchar(64) NOT NULL default '', `recipe` text NOT NULL, PRIMARY KEY (`id`), FULLTEXT KEY `forsearch` (`category`,`title`,`recipe`) ) TYPE=MyISAM AUTO_INCREMENT=3766 ;

Samples:
INSERT INTO `vegrecipes` VALUES (1, 'appetizers', 'Bruschetta', '\n\nIngredients (use vegan versions):\n\n<UL>\n<LI> chopped fresh tomatoes\n<LI> chopped onions\n<LI> peeled and diced cucumbers\n<LI> lots of fresh chopped bazil\n<LI> a loaf of vienna vegan bread\n<LI> olive oil\n<LI> vegan red wine vinegar\n</UL>\n\nDirections:\n<P><P>\n\nThere a million variations on this recipe. My husband and I made one up. The trick is to get the vegan bread slices crusty.\n<P>\nCombine the chopped tomatoes, chopped onions, diced cucumbers with a bit of vegan red wine vinegar in a bowl. Season to taste with salt and pepper and the basil. \n<P>\nToast the vienna vegan bread in slices which are thick in the toaster first, Then brush the slices qith a bit of olive oil and broil until nice and crusty. \n<P>\nThe tomato mixture can be put on the broiled hot slices as a cold mixture, or you can slightly broil the topped slices again. Serve as a side dish to any entree.\n<P>\n<P>\n\n\n\n');

INSERT INTO `vegrecipes` VALUES (2, 'appetizers', 'Armenian Grape Leaves Stuffed With Rice', '\n\nIngredients (use vegan versions):\n\n<UL>\n<LI> 1 cup pearl rice (long grain white rice may be substituted)\n<LI> 2 medium sized white onions chopped fine\n<LI> 1/3 cup Wesson Oil\n<LI> Salt and Pepper to taste\n<LI> 1/2 cup water\n<LI> 1/2 cup tomato sauce\n<LI> 1 teaspoon dill\n<LI> 1/4 cup chopped parsley\n<LI> about 50 grape leaves (may be purchased in gourmet shops or in gourmet dept. of a large supermaket)\n</UL>\n\nDirections:\n<P><P>\n\nIn a large frying pan, fry onions in oil until limp. Add rice, water, tomato sauce, salt and pepper. Cover and boil a few minutes until the water has been absorbed (if you use long grain rice this will take approx. 20 minutes).\nTake off heat and add dill and parsley. Stir and let cool. \n Rinse leaves in warm water and gently snap off stems. Spread a leaf on a small plate, vein side up and stem end toward you.\n Put a teaspoon of filling near the stem and fold over sides and roll up.\n Place some unrolled leaves in the bottom of pan to prevent burning. \n Arrange rolled leaves side by side in pan in several layers.\n Place a few unrolled leaves on top.\n Add one cup water, juice of one lemon and three tablespoons Wesson Oil.\n Simmer over low heat for 20 minutes or bake in 350 degree oven for 20 minutes.\n Serve cold as an appetizer.\n<P>\nServes: 10\n<P>\nPreparation time: approx. 1 hr\n<P>\n<P>\n\n\n\n\n');

INSERT INTO `vegrecipes` VALUES (3, 'appetizers', 'Zucchini Antipasto', '\n\nIngredients (use vegan versions):\n\n<UL>\n<LI> 1.5 kg zucchini\n<LI> 6 pickling onions\n<LI> 6 fresh sweet bazil leaves\n<LI> 6 cloves of garlic\n<LI> 12 tufts of fresh rosmary removed from sprig\n<LI> 2 tablespoon salt\n<LI> 3 cups olive oil\n<LI> 3 cups vegan white wine vinegar\n</UL>\n\nDirections:\n<P><P>\n\nWash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks. Either crush the garlic or chop finely. At this point add all the ingredients into pot and bring to the boil, stirring once in a while. Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat. Pack the zucchini into jars and distribute the onions evenly between the jars. Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks. It stores up to about 6 months. \n<P>\nPreparation time: half hour\n<P>\n<P>\n\n\n\n\n');

INSERT INTO `vegrecipes` VALUES (4, 'appetizers', 'Easy Stuffed Mushrooms', '\n\nIngredients (use vegan versions):\n\n<UL>\n<LI>1 carrot\n<LI>1/3 pound of squash\n<LI>1 small onion\n<LI>10 mushrooms\n</UL>\n\nDirections:\n<P><P>\n\nShred carrot and squash, chop onion and put in a bowl. \nTake the stalks out of the mushrooms and chop the stalks up \nreally fine. Add to the rest of the goodies and sautee for \nabout ten minutes. Brush the caps with olive oil and put \nin a pan. Then stuff with the goodies, and bake at 400 for \nfifteen to twenty minutes.\n\n<P>\n\nServes: 2<P>\n\nPreparation time: 20min<P>\n\n\n\n\n');

INSERT INTO `vegrecipes` VALUES (5, 'appetizers', 'Quick Black Bean Chili with textured soy protein', '\n\r\nIngredients (use vegan versions):\n\n<UL>\n<LI>6 Cups Black Beans\n<LI>1 Large Onion\n<LI>5 Cloves of Garlic\n<LI>1/2 teaspoon of Cayene\n<LI>2 tablespoon Cumin\n<LI>1 tablespoon Salt\n<LI>1 tablespoon Black Peper\n<LI>1 10 oz. Can of Tomota Paste\n<LI>2 tablespoon Oil (Olive or other)\n<LI>1/4 to 1/2 cup of textured soy protein\n</UL>\n\nDirections:\n<P><P>\n\r\nCook black beans in a suffient amount of water along with \noil and 4 cloves of garlic. When ALMOST done (meaing soft, \nbut not quite done:)\nFry Onion and remaining garlic in a pan until translucent.\nAdd onions, seasonings,tomato paste and textured soy proteinto beans and \ncook until done. Season to taste.<p>I mader this one night when I had 6 cups of soaked black \nbeans, and no idea of what to make. It tasted very good to \nme, but you can add your favorite seasonings.\n\n<P>\n\nServes: 8 Cups<P>\n\nPreparation time: 2 hours<P>\n\n\n\n\n');