Betty Crocker Vegetarian Cooking
Betty Crocker Editors
Format: PDF / Kindle (mobi) / ePub
Vegetarian cooking isn't just for vegetarians anymore! Today, more and more families incorporate vegetarian meals and products into their everyday cooking. This updated third edition works for everyone - carnivore, flexitarian or dedicated vegetarian - with easy, family-pleasing recipes.
* Updated third edition with information on how to fit vegetarianism into a busy lifestyle, how to feed vegetarian kids, and vegetarian myth busters
* Includes 180 meatless recipes for healthier eating with broad all-family appeal
* Complete nutritional analysis for every recipe
* Vegan recipes identified with an icon
* 60 beautiful full color photos throughout
3 Spoon vegetable mixture into ungreased 91⁄2-inch deep-dish pie plate. Remove top waxed paper from crust; cut about 1-inch hole in center of crust. Carefully invert crust over filling; remove remaining waxed paper. Cut small slits in several places in crust. Brush crust with 1 teaspoon half-and-half. 4 Bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes before cutting. 1 Serving: Calories 390 (Calories from Fat 210); Total Fat 23g (Saturated Fat 8g; Trans Fat
oz) chick peas (garbanzo beans), drained 1 pouch (6.5 oz) cornbread & muffin mix 1⁄2 cup milk 1 tablespoon vegetable oil 1 tablespoon roasted sunflower nuts, if desired 1 In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. 2 Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until sweet potatoes are tender.
Meat, 1⁄2 Fat Carbohydrate Choices: 4 Looking to get a healthy dose of vegetables? This vegetarian main dish has carrots, onions, tomatoes and green beans, in addition to fiber-rich garbanzos. Barley–Pine Nut Casserole Prep Time: 15 minutes • Start to Finish: 6 hours 15 minutes • 5 servings 1 cup uncooked pearl barley 11⁄2 cups vegetable juice 1⁄2 teaspoon salt 1⁄4 teaspoon pepper 2 medium stalks celery, sliced (1 cup) 1 medium bell pepper,
toothpick inserted in center of dumplings comes out clean. 1 Serving: Calories 550 (Calories from Fat 100); Total Fat 12g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 1340mg; Total Carbohydrate 96g (Dietary Fiber 10g); Protein 16g %Daily Value: Vitamin A 220%; Vitamin C 10%; Calcium 10%; Iron 25% Exchanges: 4 Starch, 2 Other Carbohydrate, 11⁄2 Vegetable, 2 Fat Carbohydrate Choices: 61⁄2 A serving of this nutrition-packed meatless stew will give you plenty of vitamin A and
2 cans (15.5 oz each) great northern beans, undrained 1 medium tomato, chopped (3⁄4 cup) Corn tortilla chips, if desired 1 In 4-quart Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion is tender. Stir in remaining ingredients except tomato and tortilla chips. 2 Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. 3 Serve chili topped with tomato and tortilla chips. 1