15-Minute Vegetarian: 200 Quick, Easy, and Delicious Recipes the Whole Family Will Love
Susann Geiskopf-Hadler, Mindy Toomay
Format: PDF / Kindle (mobi) / ePub
Over 200 delicious, easy vegetarian recipes you can make after work! With only 15 minutes (including prep time), and a few basic ingredients, you can whip up a tasty dish that will please everyone in your household. There are even meat variations for the carnivores among you!
Mouthwatering recipes include: Linguine with Walnuts, Garlic, and Chili Peppers; Grilled Eggplant with Salsa Fresca; 10 Easy Omelettes; and Broccoli Bisque.
use attractive serving pieces: bowls and platters, dessert dishes, beverage glasses, and dinnerware. Put some creativity into setting the mood with a pretty table, and you and your family and friends will enjoy the food even more. Place mats, cloth napkins and napkin rings, your favorite flatware, candles in interesting holders, vases full of fresh flowers—these take only a few moments to set out but greatly enhance everyone’s dining experience. Time for a toast: To good health and long life!
page 24. Serve over soba noodles or basmati rice. (See pages 236–237 for rice-cooking instructions, or reheat precooked rice.) Ingredients 1 large carrot, diced 2 ribs celery, diced 2 tablespoons (28 ml) peanut oil 1 tablespoon Curry Powder (see recipe page 29) 1 tablespoon dried oregano 1 teaspoon pure chili powder 8 ounces (225 g) soy tempeh, diced 1 tablespoon (10 g) crushed garlic 2 tablespoons (30 ml) Asian Peanut Sauce (see recipe page 24) 1 lemon, cut into wedges Dice the
all of our previous collaborative cookbooks (and this is our eleventh!) have included “Almost Instant” recipes that require thirty minutes or less to prepare. But could we make great dishes in half that time? Creating this cookbook challenged our quick-cooking skills, prompting us to explore the great selection of prepackaged ingredients now available in supermarkets. We found many that offer convenience without sacrificing good nutrition or flavor. In these pages, we share our favorite
Fresh Shiitake Mushroom Sauté, 44 Scrambled Eggs with Goat Cheese and Fresh Herbs, 42 Southwest Potato, Tofu, and Spinach Scramble, 40 Strawberry Soy Smoothie with Mint, 34 Tempeh Rancheros, 39 tips for, 31, 32, 33 Water Chestnut and Bean Sprout Omelets, 43 Brewed Coffee with Cinnamon and Nutmeg, 214 Brie and Mango Quesadillas, 181 Broccoli and White Bean Salad with Chutney Dressing, 80 Broiled Curry Portobello Mushroom Burgers with Chutney Sauce, 112–13 Broiled Eggplant with Dried
discoveries with you, including plenty of tips that can save you time and trouble in the kitchen. Best of all, we provide a wide range of innovative recipes that achieve “from-scratch” results in a flash. Now it’s time to tie on an apron and enter the new age of quick vegetarian cooking. CHAPTER ONE READY, SET, COOK! Even if you have only fifteen minutes to spend on meal preparation, you don’t have to settle for a microwaved frozen dinner. With a little planning, some savvy shopping,