The Book of Vegetarian Cooking
An exciting collection of new recipes based on unusual combinations of fresh vegetables, fruits pasta, rice, eggs, and cheese. With over 100 recipes, each one illustrated in full color and with step-by-step instructions, this is a perfect book for those who want to enjoy deliciously different food.
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1/2 teaspoon 15 minutes 30 minutes Add onion Bake blind baking sheet balsamic vinegar basil bay leaf beans bell pepper boiling water Broil butter or margarine carrots ceps Cheddar cheese chopped fresh parsley cilantro cold water cook 5 minutes cover and simmer cumin cups vegetable stock dish dough Drain egg yolks fennel finely chopped freshly grated garlic clove gingerroot golden Grated peel halved hazelnut oil heat oil large bowl large pan leeks lemon juice lemon peel lightly margarine minutes longer mixture ounces oven to 400F Parmesan cheese parsley pasta potatoes pound ramekins remaining oil rice Rinse salad Salt and pepper sauce seeds serve at once Serve hot shallots skillet small bowl small pan spinach spoon sprigs Sprinkle Stir stir-fry stock page 65 sugar tablespoon chopped fresh tablespoons butter tablespoons olive oil teaspoon teaspoon chopped fresh teaspoon ground tender thinly sliced thyme toasted tofu trimmed vegetarian vegetarian Cheddar cheese zucchini