The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, Nutritious Recipes for the Quality-Conscious Family on the Go

The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, Nutritious Recipes for the Quality-Conscious Family on the Go

Linda Haynes

Language: English

Pages: 208

ISBN: 157731087X

Format: PDF / Kindle (mobi) / ePub


It's hard to plan healthy meals when life is so hectic. The author, a mother of three vegetarian kids, offers a selection of breads, spreads, soups, sandwiches, entrees, and desserts that are healthy, delicious, easy to make, and perfect for eating on the run.

Mexican Cookery

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The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes

Gluten-Free Christmas Cookies

 

 

 

 

 

 

 

 

 

 

 

water 1 cup milk or soy milk or nut milk Salt and pepper to taste 1 tablespoon butter 1. In a large saucepan, combine vegetables, TVP or tofu and water. Bring to a boil, reduce heat to low, cover, and simmer until tender, about 25 minutes. 2. Add milk, salt, pepper, and butter. Simmer for 10 minutes. Note: Frozen tofu has a chewy texture, because the water in it has frozen in tiny grains leaving a high protein sponge-like soy substance. Serves 3 Pepper Pot Soup 2

if you’re a fifth-grade teacher), and it is highly nutritious. I keep a carton of miso at school, so if I’m running late, I just grab a bunch of kale and a box of tofu as I run out the door. Only 5 minutes are needed to cook it up. This is a great soup! 4 cups water 1 pound extra-firm or firm tofu, cubed 1 teaspoon sea salt 4 cups chopped kale 1 tablespoon yellow or white miso 1. In a soup pot, bring water to a boil. Add tofu, salt, and kale. Cook for 5 to 10 minutes. 2. Remove

crumbs and all remaining ingredients. 3. Roll into 1-inch balls and roll in bread crumbs. 4. Place on an oiled baking sheet and bake in a preheated 350°F oven for 30 minutes, or until golden brown. Serves 6 Ginger-Tofu Steamed Buns These are good with Spicy Tofu Mayonnaise (page 164). Filling 1 pound firm tofu, mashed 1 tablespoon grated fresh ginger 1 tablespoon tamari sauce 2 tablespoons sesame seeds Pinch of salt 1 teaspoon canola oil Dough wrapper 1

up into long ropes and place on an oiled baking sheet. 6. Place in a cold oven. Set temperature to 350°F and bake for 35 minutes, or until golden. Variation : If you have n ’t any Soy Scrapple in the free zer, use 1 cup steamed soy grits or steamed texturized vegetable protein (TVP), but increase the chili powder another 2 teaspoons and simmer for about 15 minutes. Makes about 18 fingers; serves 5 Spring Rolls Spiced dried tofu is sometimes available in Asian food stores. I

Peppers, 92 Matchstick Salad, 100 Spicy Mexican Vegetables, 82 Taboulleh, 94 Blue Cheese Dressing, 105-6 Boston Baked Beans, 74 Boston Brown Bread, 9 Branny Bran Muffins, 11 Bread Nest, 20 Bread Sticks, 7 Bread substitutes, 3 Breads All-Barley Scone, 17 Baking Powder Skillet, 8 Boston Brown, 9 Branny Bran Muffins, 11 Bread Sticks, 7 Crusty Bread Loaf, 131 Dilled Cottage Cheese, 6 Gaspe, 5 Ginger-Tofu Steamed Buns, 137 Irish Potato-Oat Cakes, 16 Oatcakes, 18 Pratie Oaten, 16

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