Vegetarian Times Magazine, Jan/Feb 2016

  • Whole roasted cauliflower with hazelnut, orange, and saffron

    Whole roasted cauliflower with hazelnut, orange, and saffron (page 10)

    from Vegetarian Times Magazine, Jan/Feb 2016 Vegetarian Times Magazine, Jan/Feb 2016 by Allison Day

    • Categories: Side dish; Dairy-free; Gluten-free; Vegan; Vegetarian; Low calorie
    • Ingredients: cauliflower; hazelnut oil; oranges; saffron; coconut milk; parsley; hazelnuts
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  • Creamy turnip soup

    • damazinah on December 29, 2016

      This is really good. I substituted cashew cream for milk to serve to a lactose-intolerant family member; the flavors are subtle and blend well together.

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  • Published Jan 01 2016
  • Format Magazine
  • Page Count 88
  • 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, ìgreenî lifestyle we have always promoted.