Download Better Than Peanut Butter & Jelly: Quick Vegetarian Meals by Marty Mattare, Wendy Muldawer PDF

By Marty Mattare, Wendy Muldawer

This new revised variation of the relied on consultant to vegetarian relations cooking is healthier than ever with recipes for fast, fit, tasty, kid-tested meals—many of them completely new for this version. The vegan info has been increased, too, with lots of important tips about incorporating vegan offerings right into a nutrition. this is often one recipe publication that belongs in each earth-friendly kitchen.

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On another day, your child may be feeling more adventuresome. Some of the dishes, such as Nutty Beans or Cartwheel Carrots, could be served with brown rice or couscous, whole-grain bread, and a salad to make a full meal. Backyard Beans This dish complements any backyard barbeque. 2 cans (16 ounces each) vegetarian baked beans 1/2 cup catsup 1 tablespoon molasses 1/2 clove garlic, minced In a medium saucepan, mix all ingredients well. Heat and serve. Vegan. Serves 6. ” Now they are a family favorite, often served alongside meatless burgers for the full “fast food” effect!

Add cayenne and black pepper to taste. Vegan. Makes 3 cups. Dash of pepper Preheat oven to 350 degrees. Place eggplant on a cookie sheet and bake for 1 1/2 hours, or until eggplant begins to collapse. When cool enough to handle, cut off stem end and slip off skin. Place eggplant pulp in a food processor or blender along with the remaining ingredients, and purée until very smooth. Serve at room temperature. Vegan. Makes about 2 cups. Serving Suggestions: Spread 2 tablespoons of Howlin’ Hummus on 2 slices of whole-grain bread.

Vegetarian. Serves 6. 34 Better than peanut butter & jelly Black Bean Chili Serve with Corn Bread from Emily, page 49, and brown rice for a complete meal. 1 medium onion, chopped 2 cloves garlic, minced 1 small zucchini, sliced 1 tablespoon canola oil 1 1/2 teaspoon chili powder, or more to taste 1 teaspoon ground cumin Polka-Dot Pea Soup 1 teaspoon dried oregano Here’s a low-fat, milk-free version of creamed pea soup. Serve with a wholegrain bread. 5 ounces) stewed tomatoes 1 baking potato, peeled and cubed In a large stockpot, combine all ingredients.

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