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    3 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a lower-fat, lower-salt version of my carrot soup (recipe #12355). It's still rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. Serve hot or cold.

    Recipe #69769

    This a great, flexible main dish for vegetarians trying to increase our protein intake. It's low-carb and even small portions are quite filling. Eat it hot for dinner or cold for a post-gym lunch. You can use any dark greens you prefer, but it's my favorite way to eat broccoli. Add or substitute whatever spices tickle your fancy -- try it with a tablespoon of dill; go Italian with shredded fresh basil, ground rosemary, and extra garlic; or go Mediterranean with cumin and coriander. If you substitute matzoh meal for the wheat germ, this can be a fun gefilte fish substitute for a vegetarian seder. Makes 8 side dishes

    Recipe #69768

    Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.

    Recipe #12355


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