Vegetarian Times Magazine, March 2015

  • Spanakopita rice balls (page 12)

    from Vegetarian Times Magazine, March 2015 Vegetarian Times Magazine, March 2015

    • Categories: Rice dishes; Appetizers / starters; Entertaining & parties; Greek; Vegetarian; Low calorie
    • Ingredients: short-grain rice; frozen spinach; green onions; Parmesan cheese; feta cheese; basil pesto; dried dill; nutmeg; panko breadcrumbs
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Notes about Recipes in this book

  • Oven-crisped baby potatoes and onions

    • radishseed on July 03, 2022

      Nice, but I'd add the fennel seeds earlier, when the vegetables get flipped, so they are roasted a little instead of being raw at the end.

  • General Tso's tofu

    • cjannace on February 14, 2016

      I would probably try extra-firm tofu next time to make the tofu a bit crispier, but this was a delicious meal. Definitely something we will make again!

    • lajaxon on July 09, 2016

      The crispy tofu method is great and definitely a more healthy method that can be applied to other recipes that call for deep fried tofu. Note, the recipe takes time: 30 mins to press the tofu; 30 mins to marinate the tofu; 30 mins to bake the tofu. Not a dish that can be quickly thrown together! that said, it's very tasty and a nice Chinese style addition to the repertoire!

  • Roasted carrots with mint chermoula

    • AnitaNgaire on December 23, 2022

      The online version of the recipe is missing the hot sauce from the ingredient list. In the magazine it reads: "3/4-1 tsp hot sauce e.g. sriracha"

  • Green beans & cherry tomatoes

    • ricki on January 01, 2023

      An old favorite, easy and delicious.

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  • Published Mar 01 2015
  • Format Magazine
  • Page Count 84
  • Language English
  • Countries United States

Publishers Text

For over 30 years, Vegetarian Times has been at the forefront of the healthy living movement, providing delicious recipes, expert wellness information and environmentally sound lifestyle solutions to a wide variety of individuals. Our goal is to remain a trusted resource for our faithful readers and to reach out to the new generation of full-time vegetarians and flexitarians who find themselves increasingly drawn to the health-conscious, eco-friendly, “green” lifestyle we have always promoted.