Vegetarian Times Magazine, October 2013

  • Celeriac slaw with tempeh bacon and avocado (page 26)

    from Vegetarian Times Magazine, October 2013 Vegetarian Times Magazine, October 2013 by Isa Chandra Moskowitz

    • Categories: Dressings & marinades; Quick / easy; Salads; Main course; Fall / autumn; Dairy-free; Egg-free; Vegan; Vegetarian; Low calorie
    • Ingredients: egg-free mayonnaise; white balsamic vinegar; celeriac; carrots; romaine lettuce; avocados; maple tempeh bacon; tempeh
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Notes about Recipes in this book

  • Kale salad with pomegranate and maple pecans

    • Tommelise on November 21, 2013

      Lovely recipe. I did not have any cheese, but I did not think the salad missed anything. I also cut the kale a lot smaller. The fresh flavour of the apple and pomegranate was really nice against the kale and with the nuts for extra crunchyness. I will make this again

  • Roasted squash and apple chowder with colorful potatoes

    • Nancith on October 08, 2018

      We enjoyed this chowder immensely, a great taste of autumn! The apple flavor really shone & the contrast with the roasted, pureed veggies & the solid bits made for a satisfying meal. I did use frozen apple concentrate, & sautéed the leeks before adding to the finished product, since the thought of barely cooked leeks did not appeal.

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Reviews about Recipes in this Book

  • Red cabbage salad with curried seitan

    • Bitten Word

      Sautéing (the seitan) in the curry powder gives it a nice, toasty crunch. We'd never say that seitan could pass for meat. But it was a nice addition that gave this salad some heft.

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  • Published Oct 01 2013
  • 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.