Vegetarian Times Magazine, Jan/Feb 2014

  • The stack (page 10)

    from Vegetarian Times Magazine, Jan/Feb 2014 Vegetarian Times Magazine, Jan/Feb 2014

    • Categories: Egg dishes; Quick / easy; Breakfast / brunch; Gluten-free; Vegetarian; Low calorie
    • Ingredients: sour cream; chipotle chile powder; waxy potatoes; Swiss chard; eggs; tomatoes
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Notes about Recipes in this book

  • Black-eyed pea chili

    • sturlington on April 20, 2014

      Note this recipe is written for a rice cooker. I adapted it to the slow cooker but it didn't turn out quite how I wanted, although it tasted fine.

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  • Published Jan 01 2014
  • 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.