Download PDF by Marty Mattare, Wendy Muldawer: Better Than Peanut Butter & Jelly: Quick Vegetarian Meals

By Marty Mattare, Wendy Muldawer

ISBN-10: 1590131223

ISBN-13: 9781590131220

This new revised variation of the depended on consultant to vegetarian family members cooking is best than ever with recipes for fast, fit, tasty, kid-tested meals—many of them absolutely new for this variation. The vegan details has been improved, too, with lots of important pointers on incorporating vegan offerings right into a nutrition. this can be one recipe publication that belongs in each earth-friendly kitchen.

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Additional info for Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love!

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Remove from heat, top with cheese, cover and let stand for one to two minutes or until cheese melts. Vegetarian. Serves 6. Side dishes for all seasons 55 Prize-Winning Potato Skins Organic potatoes only, please! Chemicals used in growing potatoes are most concentrated in the skins. 5 potatoes 1/3 cup low-fat cheddar cheese, shredded Olive oil Add a Mexican flavor to baked potatoes. This is terrific with a green salad for a healthy, light lunch. Preheat oven to 400 degrees. Bake potatoes for 1 hour or until soft when pierced by a fork.

Fill each with four slices of tomato and two slices of cheese. Sprinkle marinade over tomato and cheese filling. Vegetarian. Serves 4. Sandwiches and packables 59 Grilled Cheese with Apple Slices The Vegetarian Club A healthier alternative to the usual highfat grilled cheese sandwich. The apples add crunch and a natural sweetness. 2 ounces cheddar cheese, grated This takeoff on the traditional club sandwich is perfect for kids. 3 slices whole-grain bread, toasted 1/2 cucumber, peeled and thinly sliced 2 slices low-fat Monterey Jack cheese Pinch of ground cinnamon 1/2 cup alfalfa sprouts Pinch of ground nutmeg Enough canola or safflower oil to brush outsides of bread 4 slices whole-wheat bread 1/2 small Granny Smith apple, peeled and sliced In a small bowl, combine cheese and spices and mix well.

Set aside. 1/2 cup soy mayonnaise Salad 1/4 cup raisins 1/4 teaspoon curry powder 1/4 teaspoon ground ginger 1 cup brown rice, cooked 1 medium orange, peeled and sectioned 2 medium mangoes, peeled and coarsely chopped 1 medium papaya, peeled, seeded, and coarsely chopped 1 kiwi fruit, peeled and sliced 1 banana, thinly sliced Halve orange sections, then combine all salad ingredients. Toss with dressing and coat well. Cover and refrigerate at least 2 hours until well chilled. 4 lettuce leaves In a medium bowl, crumble tofu.

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Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! by Marty Mattare, Wendy Muldawer

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