Betty Crocker Vegetarian Cooking by Betty Crocker Editors

By Betty Crocker Editors

Vegetarian cooking isn't only for vegetarians anymore! at the present time, an increasing number of households include vegetarian food and items into their daily cooking. This up to date 3rd variation works for everybody - carnivore, flexitarian or devoted vegetarian - with effortless, family-pleasing recipes.
* up-to-date 3rd version with info on tips to healthy vegetarianism right into a busy way of life, how one can feed vegetarian little ones, and vegetarian fantasy busters
* comprises one hundred eighty meatless recipes for more healthy consuming with large all-family allure
* entire dietary research for each recipe
* Vegan recipes pointed out with an icon
* 60 attractive complete colour photographs all through

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Extra resources for Betty Crocker Vegetarian Cooking

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All the amazing southwestern flavors are there with or without the dairy. 20 sh e sa i d Sean serves 6 to 8 Nebraska White Beans and Rice 6 cups chicken stock 6 cups water 6 cloves garlic, cut into fourths 1 large yellow onion, diced 1 cup chopped celery One 3-inch ham hock 1 teaspoon dried thyme 1 teaspoon dry mustard 1 tablespoon ground cumin 1 teaspoon ground sage 1 bay leaf 4 cups white rice 2 pounds garlic sausage links (preferably from Wahoo Locker in Wahoo, Nebraska), cut on the diagonal into ½-inch slices ½ cup James Arthur Heartland white wine 4 cups canned Great Northern beans, rinsed and drained 3 cups canned pinto beans, rinsed and drained 3 tablespoons horseradish Kosher salt and freshly ground black pepper to taste In a large stockpot, combine the chicken stock, water, garlic, onion, celery, ham hock, thyme, mustard, cumin, sage, and the bay leaf.

When the eggplant begins to “sweat,” rinse the salted halves and place cut side down on the sheet. Bake at 400 degrees for 10 to 15 minutes. Sauté the onion, garlic, and fennel seed in the remaining 3 tablespoons of olive oil. When the onions are soft, add the chickpeas and allow the flavors to marry. Add the sherry, balsamic vinegar, and tomatoes. Simmer 5 minutes. Add the green pepper, carrot, and oregano. Cook until most of the liquid is absorbed and the veggies are tender. Remove from the heat.

34 sh e sa i d Sean serves 8 Lasagna the Right Way ½ cup pancetta, cubed 4 anchovy fillets, chopped 3 garlic cloves, minced 1 teaspoon olive oil ½ pound ground pork ¼ pound ground beef 2 teaspoons dried oregano 2 teaspoons dried basil 2 teaspoons freshly ground fennel seed ½ teaspoon red pepper flakes ¼ cup tomato paste 1 cup canned tomatoes ½ cup red wine 2 pounds cottage cheese 1 cup minced red onion 1 cup chopped fresh parsley 1¼ cups freshly grated Parmesan cheese 1 teaspoon freshly ground black pepper 1 pound uncooked lasagna noodles 1½ cups shredded mozzarella In a saucepot over medium to high heat, sauté the pancetta, anchovies, and garlic in the olive oil until golden.

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