You’ll Need:2 (8 ounce) cans artichoke hearts, drained and chopped 2 (4 ounce) cans green chile peppers, drained and chopped 1 (4 ounce) jar pimento peppers, drained and chopped 1 1/2 cups mayonnaise 1/2 (8 ounce) package shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese, dividedDirections : In an
Category: Vegeterian
Total 133 Posts
You’ll Need:3 tablespoons peanut oil 1 pound firm tofu, cubed 1 red onion, sliced 1 red bell pepper, sliced 1 green chile pepper, chopped 3 cloves garlic, crushed 1/3 cup hot water 3 tablespoons white vinegar 3 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon cornstarch 1 teaspoon crushed
You’ll Need:3 tablespoons butter 1 pound firm tofu, sliced into 1/4 inch slices 2 cups whole wheat flour 1 cup water 1/4 cup dry white wine 2 cubes vegetable bouillon 4 tablespoons prepared mustard 1/4 cup honeyDirections : Melt butter in a medium skillet over medium-high heat. Dredge tofu slices
You’ll Need:1 cube vegetable bouillon 1 cup boiling water 1/2 cup ketchup 2 tablespoons vegetarian Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon dried minced onion flakes 1 1/2 teaspoons salt 1 tablespoon white sugar 1/8 teaspoon cayenne pepper, or to taste 2 tablespoons vegetable oil 1 slice lemon 1/4
You’ll Need:2 cups mashed potatoes 1 egg, beaten 1 onion, finely diced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oilDirections : Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper. Heat olive oil in a medium
You’ll Need:1 1/2 cups water 1/2 teaspoon salt 3/4 cup uncooked brown rice 3 tablespoons butter 1 1/2 cups chopped onion 1 clove garlic, minced 2 carrots, sliced 2 cups fresh sliced mushrooms 1 cup chickpeas 2 eggs, beaten freshly ground black pepper 1/4 cup chopped fresh parsley 1/4 cup
You’ll Need:1 (14.5 ounce) can vegetable broth 1/4 teaspoon dried thyme 1 teaspoon dried parsley 7 potatoes, quartered 1 tablespoon cornstarch 2 tablespoons waterDirections : In a medium pot over medium-high heat combine vegetable broth, thyme, parsley and potatoes. Bring to a boil and reduce heat to low. Cook, covered,
You’ll Need:1 clove garlic, minced 1 tablespoon minced fresh oregano 1/4 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 eggplant, sliced into 1/2 inch rounds salt to taste ground black pepper to tasteDirections : Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with
