More About LINDER17

Recipes I've Shared:

Israeli Couscous with Saffron, Olives, and Spring Vegetables (Vegetarian Times)

"Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives." Vegetarian Times (April 2010)

Broccoli Salad with Raisins and Sunflower Seeds (Vegetarian Times)

"Lightly steaming broccoli brightens its color and helps it keep its crunch- even when it's coated in a creamy dressing, as in this recipe" -Vegetarian Times (April 2010)

Bow Ties with Broccoli Pesto (Vegetarian TImes)

Taken from Vegetarian Times (April 2010 edition)

30 minutes or fewer

Spaghetti with Chunky Tomato Sauce (from Vegetarian Times)

Taken from Vegetarian Times April 2010 edition

Mini Veggie Burgers

Taken from:

"These homemade bean burgers are small enough that two or three can fit into your lunch box. Tuck them into Mini Burger Buns (page 196) with lettuce, tomato and all the fixinís. This recipe features my very favorite grain: amaranth. Amaranth is a tiny, gluten-free grain that is rich in protein and has twice as much iron as wheat. I love its flavor and sticky texture."
-Jennifer McCann Author of Vegan Lunch Box: Around the World

Alicia Silverstone's Vegan Radicchio Pizza with Truffle Oil

Taken from:
R>When my friend Liz first taught me how to make this pizza, she used an organic, sourdough spelt crust, but really any whole grain crust will do. This pizza is perfect for dinner parties or just a cozy night at home.

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