Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Vegetarian & Vegan Cooking by Cooking Light Magazine

  • Spinach-and-artichoke dip

    Spinach-and-artichoke dip (page 23)

    from Cooking Light Way to Cook Vegetarian: The Complete Visual Guide to Healthy Vegetarian Cooking Cooking Light Way to Cook Vegetarian by Cooking Light Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Cooking for a crowd; Vegetarian
    • Ingredients: sour cream; Parmesan cheese; canned artichoke hearts; part-skim mozzarella cheese; low-fat cream cheese; frozen chopped spinach; fat-free cream cheese
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Notes about Recipes in this book

  • Seitan stir-fry with black bean garlic sauce

    • ArberaBarbera on February 25, 2025

      the link leads to a missing page. A similar (but different) recipe can be found on https://www.bbcgoodfoodme.com/recipes/seitan-black-bean-stir-fry/

  • Eggs blindfolded over garlic-cheddar grits

    • crandall57 on February 16, 2025

      Delicious and warming on a cool February morning. I used nutritional yeast in the grits, instead of cheese. It's slightly fewer calories with the nutritional yeast. I only cooked the eggs for 2 minutes total; one uncovered and one covered with the ice cubes. I used the savory grits recipe from Thug Kitchen Party Grub (p.6).

  • Kitchen how-to: make blindfolded eggs

    • crandall57 on February 16, 2025

      An easy way to make eggs. I cooked them one minute uncovered and one covered with the ice.

  • Chipotle bean burritos

    • jay.moe on June 03, 2024

      This was a quick meal to make and the burritos were tasty. I thought about swapping the kidney beans for pinto beans, but decided to make it according to the recipe instructions. I ended up mashing the beans more than the recipe instructed, so there weren't any big chunks of beans. This would be equally as good opening a can of refried beans and adding chipotle chile powder and salsa if you wanted to make this meal even quicker. My family would gladly eat these burritos again.

  • Buddha's delight with tofu, broccoli, and water chestnuts

    • jay.moe on August 13, 2023

      Many of the tofu cubes became crumbly while stir frying. Next time I would remove the tofu to a plate while stir frying the vegetables and return it to the pan at the end. I added a little more soy sauce after serving because I forgot to add the salt. I really liked the variety of all of the vegetables. I would make this again.

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  • ISBN 10 0848739922
  • ISBN 13 9780848739928
  • Published Jun 18 2013
  • Format Paperback
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher Oxmoor House
  • Imprint Oxmoor House


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