More About LMDIENER
Visit My SparkPage
Send Me SparkMail
Recipes I've Shared:
Very delicious and surprisingly filling soup!
My husband really wanted to create a "green" soup using some of the delicious kale we had in the garden. I must say that this soup was absolutely delicious. It definitely tastes green but it's also really delicious and filling.
I wanted to use up some Brazil nuts and some leftover tofu so I created this recipe. These are filling, nutritious and tasty.
Like most veggie burgers they do not retain their integrity as well as a hamburger does inside a bun but I don't mind a bit of a mess.
You could supplement another nut or beans of some sort for the tofu.
This is modified slightly from a recipe on Epicurious.
If you like tofu this recipe is a delightful, non-vegetarian option. It's based on a recipe given to me by a friend but I've modified it to my tastes.
This pot pie is pretty simple to make and quite tasty. I pack it full of vegetables. It's easy to substitute in anything that is in season from squash to spinach to green beans. I substitute sweet potato for the more traditional white potatoes and I loved the result.
It's easy to modify this recipe to be lower in calories by eliminating the second pie crust (which I use to top the pot pie - it will save you about 80 calories) or to use only egg whites instead of one whole egg (which saves about 6 calories).
Recipes I've Rated:
- Thai-Inspired Sweet Potato, Tempeh, & Kale Stew
- Curry Chicken Salad Sandwiches
- L.R. single pie crust
- Afghan Pumpkin
- Dirty Rice
- Peanut Butter Chocolate Pillows
- Chicken Satay with Vegetables
- White Beans, Spinach and Tomatoes over Linguine
- Easy & Wholesome Zucchini Muffins
- Chicken Leftover Tostada
- Meatloaf Vegetable Muffins
- Blueberry Flax Seed Muffins