Vegetarian Times Magazine, November 2013

  • Pumpkin pie smoothie (page 12)

    from Vegetarian Times Magazine, November 2013 Vegetarian Times Magazine, November 2013

    • Categories: Beverages / drinks (no-alcohol); Quick / easy; Breakfast / brunch; Dairy-free; Low calorie
    • Ingredients: soy milk; pumpkin purée; graham cracker crumbs; bananas; agave nectar; ground cinnamon; nutmeg
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  • Sweet potato and corn chili pasta

    • Nancith on January 05, 2019

      Tasty, & simple to prepare, sort of Southwestern comfort food--what more could you ask for? Because too much spiciness is not kind to my digestive system, plain canned tomatoes were used, and no chipotle chiles My hubby used hot sauce to spice it up. We also added a little Mexican-style shredded cheese to our portions which worked well. If you like & tolerate hot spiciness, using the recommended chipotle chiles & zesty canned tomatoes would be the way to go.

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  • Published Nov 01 2013
  • Format Magazine
  • Page Count 80
  • 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.