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    You are in: Home / Dominick & Amanda's Public Recipes
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    65 Recipes

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    I got this from a friend and it is "dill" tastic!

    Recipe #482927

    From Vegetarian Times - October 2010 Rather than frying this cauliflower dish, Madhu Gadia, author of The Indian Vegan Kitchen, steams and bakes it for a party entrée that's elegant and healthful.

    Recipe #478274

    From Vegetarian Times - April 2010 Apples made the top 20 in a USDA list of foods with the highest antioxidant scores. The richest concentration of antioxidants is found in the fruit’s skin, so this recipe calls for unpeeled apples. Halving the apples before baking them saves cooking time and lets the fruit soak up more of the sweet, cinnamon-laced juices.

    Recipe #478270

    From Vegetarian Times - March 2010

    Recipe #478120

    From Vegetarian Times - March 2010. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.

    Recipe #478096

    From Vegetarian Times - November/December 2009

    Recipe #478090

    Recipe #477320

    From Vegetarian Times- January/February 2011.

    Recipe #452867

    From Vegetarian Times- January/February 2011

    Recipe #452452

    From Vegetarian Times - Jan/Feb 2011. You can substitute vegetable oil for the ghee. Serve with rice.

    Recipe #447672

    Recipe #446583

    From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won’t be perfectly smooth when you puree it. But don’t worry: A few chunks in the soup contribute to the texture.

    Recipe #444945

    From Vegetarian Times-July/August 2010. Cream-style or creamed corn doesn’t usually contain dairy, even in canned versions. Instead, the milky juice from fresh kernels is scraped from the cobs to thicken into a creamy sauce. This version enhances the “creamed” cooking process by using puréed corn as a base.

    Recipe #444903

    From Vegetarian Times-July/August 2010. Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots. *This only makes one serving so you may want to multiply the recipe amounts!

    Recipe #444902

    From Vegetarian Times-September 2002. While sandwiches make great lunches, they’re also good for dinner when time is short. This combination of aromatic basil, meaty mushroom and slightly crunchy asparagus is memorable for flavor as well as flair. Grill the mushrooms and asparagus together on a grill or cook under the broiler. The recipe for pesto makes nearly one pint—enough for sandwiches and a pasta dinner as well. Pesto also sparks the flavors of farm-fresh vegetables, whether grilled, poached or raw. Refrigerate unused pesto. It lasts for about four days sealed with a drizzle of olive oil.

    Recipe #444900

    From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.

    Recipe #444899

    From Vegetarian Times-February 2003

    Recipe #437443

    If you like beets you will LOVE this recipe. We made it yesterday and it was so good we just had to post it. We got it from a vegetarian cookbook called Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world.

    Recipe #411312

    Dominick's dad gave us this recipe. It's become a tradition to have "pizza night" a couple of times a month! Making pizza together is really fun and there are so many things you can do to change it up! Remember that this dough should be made ahead of time. It's the perfect recipe for a weekend when the whole family can get involved!

    Recipe #410025

    From Vegetarian Times, November 2002 "Flavorful Pepper Jack cheese needs little help to make it taste wonderful. The pickled jalapeños may be eaten as a relish or dipped in the fondue and are especially suited to those who like fiery foods. Use fresh corn or flour tortillas, if available, and at serving time, place tortilla wedges in baskets lined with a damp napkin or dish towel. Warm in the microwave for 20 seconds and set out smaller baskets filled with tortilla chips. For festive color, garnish fondue with chopped red peppers."

    Recipe #381453

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