Vegetarian Times Magazine, March 2013

  • Mediterranean veggie burgers (page 6)

    from Vegetarian Times Magazine, March 2013 Vegetarian Times Magazine, March 2013

    • Categories: Sandwiches & burgers; Main course; Mediterranean; Vegetarian
    • Ingredients: canned garbanzo beans; tahini; panko breadcrumbs; frozen spinach; green onions; cilantro; ground cumin; ground coriander; roasted red peppers; feta cheese; black olives; burger buns
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  • Roasted vegetable soup

    • ricki on April 04, 2018

      Lots of zesty flavor. After reading comments on the VT website, I cut back the sherry vinegar to 1 Tbsp and wouldn't want more. Instead of fresh tomatoes, used 2 cans of diced fire-roasted tomatoes (no salt). Also 1 Tbsp olive oil, 1 cup lightly salted vegetable broth and added 1 - 2 cups water -- still thick and chunky. He enjoyed it. The garlic came through, but was less strong than I anticipated.

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  • Published Mar 01 2013
  • Format Magazine
  • Page Count 92
  • 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.