By Better Homes and Gardens
A mouthwatering selection of daily vegetarian and vegan recipes the full kinfolk will love—year round
365 Vegetarian Meals is full of a year’s worthy of quick, easy-to-make, and hearty nutrients. those basic but cutting edge meal rules contain breakfasts, sandwiches, casseroles and one-dish favorites, soups and stews, and gradual cooker classics—all jam-packed with healthy components like complete grains, legumes, and greens. important cooking suggestions are sprinkled all through and the flexible Make it Vegan diversifications provide an abundance of recommendations for turning vegetarian recipes into precise vegan recipes.
• bargains nice worth for vegetarians and vegans with 365 recipes at a reasonable price
• contains appealing full-color photograph inserts
• beneficial properties an introductory part at the fundamentals of a fit vegetarian nutrition, wellbeing and fitness and nutrients info, and buying and cooking tips for universal vegetarian components like tofu and tempeh
• contains convenient icons that explain vegan recipes and necessary cooking advice unfold throughout
365 Vegetarian Meals deals lots of concepts for vegetarians, vegans, and someone who loves clean, fit recipes.
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Extra info for 365 Vegetarian Meals
Recommended storage 1 week at room temperature 3 months in the freezer once baked D IPPED B ISCOTTI Place 12 ounces bittersweet, semisweet, milk, or white chocolate in the top half of a double boiler set over simmering water, or a medium bowl set over a saucepan with a small amount of simmering water; stir until half the chocolate has melted, then remove from the heat and continue stirring until all the chocolate has melted. Cool for 5 minutes. Dip the cooled biscotti into the Chocolate Cookies A to Z 47 chocolate, then place the cookies on a wire rack set over wax paper for about 30 minutes until the chocolate coating hardens.
Flatten the logs slightly into oval cylinders about 11⁄ 2 inches high, then place them 4 inches apart on the prepared baking sheet. 5. Bake for about 40 minutes, or until the logs are set, dry, and ﬁrm to the touch. There should be some small ﬁssures in the logs; they should also be browned slightly at the tops and along the edges. Cool on the baking sheet for 20 minutes. Meanwhile, reduce the oven temperature to 300°F. 6. Transfer the logs to your work surface and use a serrated knife to slice into cookies about 3⁄4 inch thick.
6. When all the cookies have cooled, place the chocolate in the top half of a double boiler set over about 1 inch of simmering water, or in a medium bowl that ﬁts tightly over a medium saucepan with about the same amount of simmering water. Stir until half the chocolate has melted, then remove the double boiler’s top half or the bowl from the heat and continue stirring until all the chocolate has melted. Cool for 10 minutes, then stir in the raspberry liqueur. 7. Brush the ﬂat side of one of the cookies with about 1 teaspoon of the chocolateraspberry mixture, then top with a second cookie, ﬂat side down.
365 Vegetarian Meals by Better Homes and Gardens