Vegetarian Times Magazine, November 2014: 40th Anniversary Special

  • Spicy corn chowder (page 12)

    from Vegetarian Times Magazine, November 2014: 40th Anniversary Special Vegetarian Times Magazine, November 2014

    • Categories: Soups; Quick / easy; American; Dairy-free; Gluten-free; Vegan; Vegetarian
    • Ingredients: celery; potatoes; frozen sweetcorn; canned chipotle chiles in adobo sauce; bay leaves; vegetable broth; coconut milk; parsley
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  • Spice-marinated cherry tomatoes

    • Meags on August 28, 2023

      This was really good! Can easily be adapted, altered, etc. I didn't have sherry or white balsamic vinegar, so I used regular balsamic vinegar. Also, not being a glutton for punishment, rather than peeling the cherry tomatoes, I just cut them in half and made as directed.

    • kbrooks on May 28, 2025

      Really tasty hors d'oeuvre. Peeling the cherry tomatoes isn't as daunting as it sounds. The skins slip right off the blanched tomatoes and the whole tomatoes make a lovely presentation.

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  • Published Nov 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.