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The American Vegetarian Cookbook from the Fit for Life Kitchen
No preview available - 2009
½ cup ½ teaspoon ¼ cup ¾ cup 30 minutes acids Almond Milk asparagus avocado baking banana basil bay leaf beans blend blender boil bouillon cube bowl broccoli brown rice cabbage carrots Cashew celery chard cholesterol cinnamon Combine cooking cream cubes cucumber cumin cups water dish dressing extravirgin olive oil flavor food processor Freshly ground pepper frozen fruit garlic clove grain green onions Ground rock salt honey ingredients lettuce maple syrup miso mixture mushrooms mustard nutrients nutritional yeast olive oil optional parsley pasta peas peeled pepper to taste potatoes powder Preheat oven protein recipes refrigerator safflower salad saltfree seasoning saturated fat sauce sauté Serves sesame seeds simmer skillet sliced soup soymilk spinach sprouts steamed Stedda stirfry stirring sunflower oil tablespoons tablespoons lemon juice tablespoons olive oil tahini teaspoon dried teaspoon ground tofu tomato Toss vegetable broth vegetarian Vitamin wholewheat pastry flour zucchini