Get 100 Best Vegetarian Recipes PDF

By Carol Gelles

ISBN-10: 0470185503

ISBN-13: 9780470185506

Easy Meatless Dishes for daily Meals
This impossible to resist little publication provides a hundred crucial vegetarian recipes-easy, scrumptious, splendidly adaptable dishes that you're absolute to love, from eco-friendly and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's vintage, award-winning 1,000 Vegetarian Recipes, it's a must have kitchen better half, no matter if you take pleasure in meatless nutrients sometimes otherwise you are a loyal vegetarian.

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In fact, the outer leaves are sometimes tied up around the head as it grows to keep the cauliflower creamy white. I like to simmer the florets in broth with potato and cilantro, 2 TABLESPOONS OLIVE OIL 1 LARGE ONION, THINLY SLICED then puree the mixture to make a delicate soup. To 2 CLOVES GARLIC , MINCED make a meal of it, add a salad of spring greens or 1 ⁄ 4 CUP CHOPPED CILANTRO Escarole Salad with Avocado and Oranges (page 50) 1 POUND CAULIFLOWER FLORETS and some crusty bread. 1 BAKING POTATO (8 TO 10 OUNCES), PEELED, IN 1 ⁄ 2 -INCH CUBES 2 CUPS HOMEMADE OR CANNED LOW-SODIUM CHICKEN BROTH SALT AND FRESHLY GROUND BLACK PEPPER 1 CUP MILK Heat olive oil in a large pot over moderate heat.

Top each serving with a tablespoon of the bread crumbs and pass remaining To make fine bread crumbs, use day-old bread containing only flour, water, yeast and salt. Preheat oven to 300 degrees F. Remove the crusts from the bread; if the bread is unsliced, cut into 1⁄2 -inch-thick slices. Toast slices on a baking sheet until dry. Cool, then break slices into small pieces and process in a food processor until fine. NOTE: bread crumbs at the table so diners can add them as they eat. 41 010-061_Intro-Spring-FarmFresh_010-061 Intro&Spring-FarmFresh 8/26/11 8:55 AM Page 42 cauliflower and potato soup with cilantro With no logo-imprinted cellophane wrap to hide its beauty, cauliflower at the farmers’ market is an appetizing sight.

Add pasta and cook until al dente. Drain, leaving a little water clinging to the noodles; return noodles to pot. Add sauce and toss gently but well. Serve on warm plates. serVes 4 to 6 010-061_Intro-Spring-FarmFresh_010-061 Intro&Spring-FarmFresh 8/26/11 8:55 AM Page 39 39 010-061_Intro-Spring-FarmFresh_010-061 Intro&Spring-FarmFresh 8/26/11 8:55 AM Page 40 asparagus with soft-scrambled eggs Asparagus growers, like corn growers, say the best way to cook their vegetable is to put the water on to boil before you harvest.

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100 Best Vegetarian Recipes by Carol Gelles

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