Download Betty Crocker Vegetarian Cooking by Betty Crocker Editors PDF

By Betty Crocker Editors

Vegetarian cooking isn't only for vegetarians anymore! this day, an increasing number of households include vegetarian food and items into their daily cooking. This up to date 3rd version works for everybody - carnivore, flexitarian or devoted vegetarian - with effortless, family-pleasing recipes.
* up to date 3rd variation with details on how you can healthy vegetarianism right into a busy way of life, the way to feed vegetarian childrens, and vegetarian delusion busters
* contains a hundred and eighty meatless recipes for fitter consuming with vast all-family attraction
* entire dietary research for each recipe
* Vegan recipes pointed out with an icon
* 60 appealing complete colour images all through

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55 BEGINNER’S GRUB Pumpkin Soup This recipe requires a liquidiser and a little enthusiasm for Hallowe’en. The soup tastes best through a witch’s mask, but a goblin’s will suffice. Serves 4 Ingredients 1 ½ lb (750g) of pumpkin flesh, cut into cubes ½ pint (300ml) of milk 4 oz (100g) of butter Salt Pepper Melt the butter in a saucepan, then fry the pumpkin until it is soft and mushy. Season, then add milk and put into a liquidiser for a minute. Put the liquid back into a saucepan and heat through, but do not boil.

37 BEGINNER’S GRUB Barbecue Sauce I tend to make barbecue sauces out of whatever is to hand. A little of this and that can provide some interesting results. Just remember to taste the sauce before you cover your meat or vegetables in it, as you could have concocted something awful. Ingredients 4 tbs olive oil 1 tbs honey 2 tbs tomato purée 1 garlic clove, peeled and crushed 1 tsp tabasco 1 tsp W orcester sauce Worcester 2 tbs wine vinegar 2 tsp corn flour Heat the oil in a small saucepan, then add the other ingredients stirring constantly.

Remove from the heat and take out the ginger. Transfer the ingredients into a blender and blend until a smooth consistency is achieved. Season according to taste and stir in the cream if desired. 49 BEGINNER’S GRUB Tomato Soup Still one of the most popular soups. Why not try spicing it up by adding a few pinches of chilli powder? Serves 4 Ingredients 1 lb (500g) of tomatoes 1 onion, peeled and finely chopped 1 clove of garlic, peeled and chopped 1 bouquet garni 1 pint (600ml) of water ½ pint (300ml) of milk 1 tbs of oil Salt Pepper Boil some water in a saucepan, then place the tomatoes in it.

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