Classic Curry (Madras)
- This is a sauce straight from the heartland of spices in southern India. This is known by several names, depending on whom you talk to. Madras Curry is what it is most commonly known as. Although the original versions in India are delectable, they are often hot enough to make a grown man cry! We have taken away most of the heat, still preserving the rich flavors of the spices. Delightfully spicy with a hint of lime juice and real curry leaves.
Please visit spicynothings.com for recipes and more.
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Rich & Creamy Curry (Korma)
- Better known as Qorma or Korma or Kurma, this is a silky and creamy sauce very popular all over India. It is a must-have in all the wedding dinners. It is probably the most popular dish in the Mughlai cuisine. Mughals were descendents of the Mongols and they ruled a large part of Northern India for several centuries. They were as famous for their cuisine as they were for the many beautiful buildings and forts they have built. The Taj Mahal was built by Emperor Shah Jahan, the fifth of the Mughal rulers.
A large number of both vegetarians and meat-lovers all over India, count the Korma as one of their all-time favorite dishes. Open a bottle today and discover why.
For recipe ideas and more, please visit www.spicynothings.com
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Sukhi's Pulao Rice Spice Mix
- This aromatic spice mix makes a great rice dish! Just infuse oil & saute basmati rice with this mix that has cumin, cinnamon sticks and cloves.
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12 oz. Tomato Basil Garlic Fettuccini Pasta
- Rossi Pasta Tomato Basil Garlic Fettuccini. 6.00mm wide. Cooks in 2 1/2 to 4 minutes. Made with tomato paste, pimentos, fresh garlic, basil, black and cayenne peppers. Burnt orange color with a fleck of herb and a subtle pepper bite. Great in cold pasta salads. One 12 oz. package.
List Price: $5.25
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Palirria Stuffed Vine Leaves 280 Gram Can
- Palirria Stuffed Vine Leaves (Grape Leaves) are a traditional Greek food, also known as dolmades or dolmadakia and sarma, is made of grapes leaves stuffed with rice, onions, and herbs. Palirria is the finest Greek brand of prepared food items and features excellent taste and quality. This product is suitable for vegetarians and vegans. The easy-open hold dolmadakia that are ready to eat, but you can heat them if you wish. Garnish with lots of lemon.
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CuisineMentor African Piri-Piri Gourmet Spice Blend. Deliciously Hot!!
- Piri-Piri, the African word for chili pepper, has its culinary roots in Mozambique. Portuguese explorers brought American chili pepper to Africa and a delicious pepper sauce evolved to become a staple throughout Africa. Use it as a marinade or sauce. Make it with our Piri-Piri Spice Blend.
You will need to add olive oil, additional hot peppers, cilantro and garlic. Piri-Piri is very spice and hot, but also very flavorful. It can be prepared well in advance. Piri-Piri is outstanding on vegetables and shrimp, chicken and other seafood. Use it for baking, grilling and is best in charcoal barbecuing. No artificial colorings, preservatives, additives or MSG. Twin Pack, 2oz.
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Tuxford & Tebbutt English Mature Cheddar (8 ounce) by igourmet.com
- Historically, in the world of cheese, the use of black wax was reserved for premium products. For example, in the 1970s, black waxed Gouda was the top of the line. Nowadays, a rainbow of wax colors is used across the quality spectrum. Some of the more traditional producers have maintained the tradition of coding quality by wax color, one of which is England's Tuxford & Tebbutt.Tuxford & Tebbutt Creamery, dating back to 1780, is located in the small market town of Melton Mowbray in Leicestershire, England. The Tuxford & Tebbutt Creamery stands externally unchanged in appearance since its construction in the 18th century. The name originates from the company's two original owners, Mr. Tuxford (the Stilton man) and Mr. Tebbutt (the pork pie man). Up until 1965, both cheese and pork pies were made on the same site. However, since 1966, Tuxford & Tebbutt has focused solely on cheesemaking. T & T's Black Wax Mature Cheddar is a classic, tangy cheddar; ideal for baked potatoes, salads, snacks and cooking. Please Note: This cheddar is extremely sharp!- Suitable for Vegetarians.
- Made from pasteurized cow's milk.
- Photo depicts whole 10 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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12 oz. Vino Rosso Linguini Pasta
- Rossi Pasta Vino Rosso Linguini. 4.00mm wide. Cooks quickly, in about 2 1/2 to 4 minutes. Made with Cabernet Sauvignon. You'll enjoy the subtle flavor and pretty rose color. Delicious with beef tips. One 12 oz. package.
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Hawaiian Black Lava Salt- Organic Sea Salt 6 Oz Jar
- Black Lava Salt comes from Hawaii and is a blend of sea salt and purified volcanic charcoal. This salt is evaporated in above ground pools that formed naturally from lava flows. Activated charcoal is added for color and its detoxifying effects. Activated Charcoal is a proven anti-toxin and digestive-tract palliative; many take it as a nutritional supplement. Black lava salt has an unforgettable aroma and important health benefits from the charcoal in lava. Its striking color and great smoky notes make it a great finishing salt for any dish.
Great on salads, vegetables.
Exceptional on Sushi, grilled steak, teriyaki chicken or tofu
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Monty's Smokin' Roasted Garlic BBQ Sauce
- If it's down home Kansas City style BBQ you are looking for, You've found it! This sauce is so versatile you can use it as a marinade a finishing sauce and on the table to dip in. Put it in the crockpot with ribs or a pork shoulder and enjoy BBQ in any weather. The Smokin Roasted Garlic BBQ Sauce is the Garlic Lovers Dream. It shows all the qualities of the mesquite sauce minus the molasses; and the garlicky goodness takes over and imparts the magical garlic joujou to anything you dip, brush, or pour this tasty sauce on. I cant get enough of this one myself!
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Sweet & Sour and Chinese Chicken Salad Dressing and Marinade. Tony Tah's Gourmet Asian Sauces Brings You the Finest Asian Sauces Around. Rich, Sweet and Full of Flavor, You'll Taste the Difference!
- Tony Tah's classic Sweet & Sour sauce delicately balances tangy fruit flavors with traditional Asian spices. A dip, a cooking sauce, and a glaze, Tony Tah's Sweet & Sour Sauce is essential for Asian cooking. Use it for a luscious sweet & sour pork or chicken, or as an enchanting dip for egg rolls, won tons, and chicken nuggets.Chinese Chicken salad is widely renowned as a tasty and filling, yet simple and low-fat dish. Tony Tah's Chinese Chicken Salad Dressing & Marinade blends soy sauce and sesame oils into a tangy dressing created expressly for this Chinese favorite. Also makes an excellent barbecue or basting sauce, as well as a savory marinade for chicken, pork, beef, or seafood. Serve with shrimp or raw vegetables as a refreshing dip.
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Premium Bourbon-Madagascar Vanilla Beans - 16 beans
- As an essential ingredient for making crème brûlée, vanilla ice cream, and many other dishes, nothing beats a quality vanilla bean. Some recipes call for splitting the bean and using only the tiny black vanilla seeds contained in the bean. Place used and dried vanilla beans in a few cupfuls of sugar. After a few days, you will have delicious vanilla sugar to use in your cookie and cake recipes.
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Premium Bourbon-Madagascar Vanilla Beans - 7 beans
- As an essential ingredient for making crème brûlée, vanilla ice cream, and many other dishes, nothing beats a quality vanilla bean. Some recipes call for splitting the bean and using only the tiny black vanilla seeds contained in the bean. Place used and dried vanilla beans in a few cupfuls of sugar. After a few days, you will have delicious vanilla sugar to use in your cookie and cake recipes. Compare these prices to what you pay for one vanilla bean at your local market.
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Extreme Sport Beans? Jelly Beans? Cherry 24-Pack
- When your workout needs a little more kick, there?s Extreme Sport Beans. Each serving contains 50 mg of caffeine, about the same amount in a half a cup of brewed coffee, along with Sport Beans? clinically proven formula of carbohydrates, vitamins and electrolytes. And the delicious Cherry flavor will keep you refreshed throughout your exercise. This case contains 24 1-oz bags of Cherry flavor.
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Vanilla Bean Paste
- An exclusive cold process method extracts the essence from selected vanilla beans grown on the island of Madagascar. The essence is combined with vanilla bean seeds and infused into an all-natural base, creating a pure vanilla bean paste with an intense, delicious flavour that retains the full bouquet of pure vanilla. A convenient replacement for vanilla beans in any recipe, the seeds (sometimes called 'specks') and the unique paste texture give cookies, cakes, ice creams, puddings, custards, and sauces an upscale 'gourmet' look without the effort of scraping the seeds from whole vanilla beans. Vanilla bean paste's thick viscosity helps maintain the integrity of icings and frostings, ensuring they do not become too soft, while adding the visual appeal of the vanilla specks.
4 ounce/118 ml jar.
One tablespoon of vanilla paste equals one tablespoon of vanilla extract or one vanilla bean.
Ingredients: sugar, water, vanilla extract, vanilla beans, and gum tragacanth (a natural thickener).
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Premium Bourbon-Madagascar Vanilla Beans - 1 lb. - Approx. 108 beans
- As an essential ingredient for making crème brûlée, vanilla ice cream, and many other dishes, nothing beats a quality vanilla bean. Some recipes call for splitting the bean and using only the tiny black vanilla seeds contained in the bean. Place used and dried vanilla beans in a few cupfuls of sugar. After a few days, you will have delicious vanilla sugar to use in your cookie and cake recipes.
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Chocolate Covered Especially Espresso Coffee Beans 20oz
- Now thats real coffee! And grande-sized, too. Its the perfect combination of dark, rich chocolate and premium espresso roasted coffee from lush tropical countries most of us only dream about. More than a pound of mocha minus the cup for the true coffee aficionado.
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Poas Volcanic Earth Whole Bean Gourmet Coffee From Costa Rica
- Misty ecosystems and fertile soil. Altitude and legend. The conditions that produce Cafe Britt's "Poas Volcanic Earth" have been nurtured over the millennia on the slopes of Costa Rica's most-visited active volcano. Every cup produces the same exhilaration as a lucky glimpse of the volcano's deep-blue crater lake. 100% SHB (Strictly Hard Bean). All natural whole bean gourmet coffee, dark roast. Kosher certified and fair trade practices.
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Dark Chocolate Covered Gourmet Coffee Beans From Costa Rica
- Share our passion for coffee! Cafe Britt 100% gourmet Costa Rican coffee beans are delicately dipped in creamy dark chocolate. Our coffees enticing aroma and crunchy texture complement the velvety chocolate flavor for a cheering sensation that lights up your palate.
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Highly Salacious - Ethiopian
- Washed with an experimental process, this coffee is described as "having a lovely balance of floral acidity, silky body and an elegant honey noted sweetness". Can you ask for more?
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
- The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever. Praise for How to Cook Everything Vegetarian "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
—Mario Batali, chef, author, and entrepreneur "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's ManualAuthor of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.
5 Questions for Mark Bittman
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Vegetarian Cooking for Everyone by Deborah Madison
- The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.
Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.
Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone. The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.
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Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are by Robin Robertson
- By now the remarkable convenience of the slow cooker is no secret. It keeps the kitchen cool on warm days and is inexpensive and durable. The perfect appliance for vegetarian and healthy cooking, the slow cooker offers a foolproof way to cook beans, grains, and numerous vegetables. Fresh from the Vegetarian Slow Cooker delivers recipes for simple, delicious, hearty fare without relying on canned soup for flavor. With chapters on appetizers, soups, stews, breakfasts, desserts, and more, this is the book for anyone looking for healthy meal alternatives.
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The New Becoming Vegetarian: The Essential Guide To A Healthy Vegetarian Diet by Vesanto Melina, Brenda Davis
- Comprehensive and well-researched, this new edition provides everything you need to know about making a healthy transition to a vegetarian diet or maximizing its benefits if already a vegetarian. Updated with the latest recommendations for intakes of vitamins, minerals, proteins, and fats, the authors show how to achieve optimal nutrition for all stages of life. Easy-to-read tables, figures, menus, and food guides help you determine how to meet your nutritional requirements. You'll also learn what plant-based dietary components and factors play active roles in both the prevention and treatment of chronic illnesses. And for practical application, over 50 new and easy recipes show how to incorporate highly nutritious ingredients - some of which may be unfamiliar. These delicious meals include contributions from chefs Joseph Forest, Ron Pickarski, Joanne Stepaniak, and Yves Potvin (Yves Veggie Cuisine) as well as favorites of the authors.
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Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less by Robin Robertson
- "Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus, and some forms of cancer." --The American Heart Association- * Featuring 150 delicious recipes, Quick-Fix Vegetarian provides both novice and longtime cooks with practical and robust vegetarian dishes that can be prepared in less time than it takes to have a pizza delivered.
- * Written by best-selling vegetarian chef Robin Robertson, Quick-Fix Vegetarian is the answer for busy families who are looking for healthy food, fast.
Quick-Fix Vegetarian by Robin Robertson recently was named Best New Cookbook by PETA, People for the Ethical Treatment of Animals. The international organization's Proggy Award (short for "progress") recognizes animal-friendly achievement in 21st century culture and commerce. No longer considered a "hippie fad," the vegan lifestyle is becoming going mainstream. In her latest book vegetarian expert Robin Robertson creates recipes such as Spinach and Sun-Dried Tomato Quesadillas, Chipotle-Kissed Black Bean Soup, Mediterranean Orzo Salad, Beat-the-Clock Lasagna, Five-Minute Slow-Cooker Chili, and No-Bake Oatmeal Almond Cookies for this growing consumer base. In addition, Quick-Fix Vegetarian shows how to use many of the new commercial vegetarian products and includes recipe variations and tips for speedy, stress-free entertaining without sacrificing flavor or mainstream appeal.
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Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World by Madhur Jaffrey
- In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.
More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.
Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking.The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library. Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur Boehm
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Weight Watchers Versatile Vegetarian by Weight Watchers
- One of the greatest challenges for vegetarians is keeping the fat levels in their diet at a healthy level -- Weight Watchers makes that easy with fresh, delicious meals that are short on fat, and long on flavor. Weight Watchers Versatile Vegetarian brings you 150 easy recipes that highlight the best of vegetarian food -- from delectable lasagna and other pastas, to pizza, main course salads and sandwiches, skillet meals, appetizers and creative side dishes. Recipes are low in fat, especially saturated fat, which has been linked to heart disease and many forms of cancer.Tofu "Egg Salad"; Caramelized Onion and Tomato Calzone; Pear, Walnut, and Feta Salad--do these treats sound like Weight Watchers fare? You betcha! The recipes in this eclectic and elegant meatless cookbook will help you discover ways to enjoy unfamiliar foods that can add variety to vegetarian meals, including millet, tempeh, and purslane. Weight Watchers Versatile Vegetarian even makes tofu more appealing by explaining tricks such as pressing and freezing it. Icons indicate which recipes are spicy; can be made ahead; cooked in the microwave; in one pot; or are ready in under 30 minutes. If there's a diehard meat-and-potatoes person in the house, add some extra spice or a touch more fat to these recipes and they will please everyone at the table; in fact, the dishes in this book may seduce others who need to lose weight into joining you in a healthful regimen.
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125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson
- Vegetarians can enjoy all the benefits of slow cookers. Slow cookers have been rediscovered by a whole new generation of busy families, students and professionals. Those on the go love being able to throw wholesome ingredients into a cooker, close the lid and come home to a hot, satisfying meal at the end of the day. However, most slow cooker cookbooks feature recipes using meat, poultry and fish, and include only a few vegetarian recipes. 125 Best Vegetarian Slow Cooker Recipes features outstanding vegetarian recipes including: - Cannelloni with Tomato Eggplant Sauce - Three-Bean Chili with Bulgur - Louisiana Ratatouille - Rice and Bean Casserole with Cheese and Chilies - Creamy Leek, Potato and Mushroom Stew with Blue Cheese - Succulent Succotash - Potato-and-Cauliflower Dal with Spicy Shallots - Cider Baked Beans - Meatless Moussaka - Mushroom and Artichoke Lasagna. Also provided is useful information about the basics of slow cooking and tips like using whole leaf herbs and spices. Common pantry ingredients are particularly helpful in turning out great-tasting and innovative slow cooker food.
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Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes by Carole Raymond
- Eat Your Vegetables!
Some people are vegetarians because they think a meat-free diet is good for you. Some believe it’s good for the planet. Others just want tasty food; they want it cheap, they want it easy, and they want it now. Whatever your reasons, check out this book’s 135 great-tasting vegetarian recipes, including:
Gingered Chinese Greens Stir-Fry • Banana Bread • Moroccan Stew • Beer and Aztec Rice • Chipotle-Black Bean Chili • Curry in a Hurry • Roasted Vegetable Rush • Miso-Happy Soup •Yogurt Fruit Shake • French Toast 2000 • Pita Pizza Crust • Cremini Mushroom Burger • Broiled Zucchini Parmesan • Rice Pudding Cereal • Coffee Brazil • Chapati with Confetti Salad • And much, much more!
So stop scrounging around for something to eat. With this book, you can put a great-tasting meal together in little or no time.
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Zanae Stuffed Grape Leaves with Rice - Yalantzi Dolmadakia - 10 oz can
Aegean Stuffed Grape Leaves 2 Kilo Can
Kikkoman Instant Tofu Miso Soup
Kikkoman Instant Tofu-Spinach Miso Soup
Chinese Mabo Tofu Sauce - Medium Hot
Kikkoman Tofu Miso Soup Mix
Chinese Mabo Tofu Sauce - Hot
Londons Times Funny Society Cartoons - Tofu - Coffee Gift Baskets - Coffee Gift Basket
Mori-Nu Silken Tofu, Firm - 12.2 oz.
Ghirardelli Chocolate Covered Espresso Beans
Vegetarian Meals For People On-The-Go : 101 Quick & Easy Recipes by Vimala Rodgers