Vegetarian Times Magazine, November 2015: Thanksgiving Special

  • Sweet potato sushi bowls with ginger soy dressing (page 12)

    from Vegetarian Times Magazine, November 2015: Thanksgiving Special Vegetarian Times Magazine, November 2015

    • Categories: Dressings & marinades; Rice dishes; Salads; Main course; Asian; Dairy-free; Vegetarian
    • Ingredients: rice; sweet potatoes; avocados; cucumbers; carrots; roasted seaweed; toasted sesame seeds; fresh ginger; maple syrup; rice wine vinegar; hot chile sauce; soy sauce
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sweet potato sushi bowls with ginger soy dressing

    • radishseed on October 26, 2024

      I really enjoyed this, but I don't understand the addition of water in the sauce. It made it a bit thin; I would skip next time.

  • Quinoa-and-black bean stew

    • Nancith on September 18, 2018

      This tastes rather like a vegetable chili because of the seasonings. I enjoyed the hearty flavor and the contrast of the cool creamy avocado garnish. It was perhaps a bit spicier than my usual comfort level, but for most folks, probably not overly spicy. Very easy to halve this recipe. Would be very nice in cold weather months.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Nov 01 2015
  • 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.