Dani's Vegetarian Cookbook
65 Recipes Created by DANIELLEBREEN
Recipes in this Collection
On the grill your favorite fresh fruit picks up new and unique flavor!
Printed with permission from the American Institute for Cancer Research
i got this recipe from recipezaar and i love it
you can adjust the amount of salt and pepper to your taste and you can also adjust the amount of parmesan to your liking sometimes i add a little chili powder or paprika for a kick
also depending on how much cauliflower you you use the servings will change
oh and you can also use power garlic if you want Submitted by JILIANP
Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.
Sweet, but healthy enough for breakfast. This dish puts more focus on the apples, the muffin batter is there to help hold them together! Perfect for brunch, serve warm with a little butter melted onto the top crust.Submitted by DIGITALDURGA
Fluffy dish will tickle your taste buds.
I got this recipe from http://www.thekitchn.com/thekitchn/main-dish/recipe-rich-nocream-wild-mushroom-pasta-sauce-041199
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We're trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right?
The creaminess and thickness in a sauce can come through many methods. One of these is cream - the common ingredient of Alfredo and other cream sauces. Some pasta toppings, like carbonara, use eggs to thicken and give richness.
One lighter option is a roux, or flour-thickened, sauce. We had seen this dismissed as too difficult. Pshaw! A roux is nothing more than a little butter and flour, cooked over low heat until the flour grains swell. Then they are whisked together with hot liquid, the grains swell to thicken the sauce and voilá! You have thick, creamy pasta sauce without too much fat.
The bulk of this sauce is white wine, broth, and mushrooms. We don't use a lot of wild mushrooms - they are expensive, and just a few will do here to give flavor.
The result? Silky, thick and creamy pasta sauce - full of toothsome mushrooms and a little green parsley. The flavor of wine, wild mushrooms, and black pepper predominate - and it's not too fattening! Leaves you an excuse for plenty of cheese... Submitted by ANJNNO