Bean Stew with Fennel and Tomatoes
Bean Stew with Fennel and Tomatoes
Servings: 6
1 lb Dried cannellini beans
- rinsed
4 c Vegetable stock or broth
1 Bay leaf
6 Garlic cloves
- unpeeled, crushed slightly
2 lg Bulbs fennel
1/2 c -Olive oil, -OR- up to:
2/3 c Olive oil
-Pref. Greek extra virgin
5 c Peeled, seeded, tomatoes *
-(*chopped), […]
Aloo Matar Rasedaar
Aloo Matar Rasedaar
Servings: 4
5 tb Ghee
1 md Onion, chopped
2 ea Garlic cloves, chopped
2 ea Cloves
2 ea Bay leaves
1 ea 1 inch cinnamon stick
1 ts Garam masala
1 ts Chili powder
1/2 ts Turmeric
1/2 ts Coriander
2 ea Tomatoes, quartered
Salt to taste
2 md Potatoes, cubed
1/2 c Green peas
1 1/4 c Water
Chopped cilantro
Heat ghee & saute onion […]
The Higher Taste A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet
Introduction to a vegetarian lifestyle.
“The Higher Taste” is a great introduction to the philosophy and practice of vegetarianism, Hare Krishna style. It lets the reader discover the health and economic advantages, as well as the important ethical and spiritual considerations, of a Krishna conscious approach to diet and nutrition.
Download
Vegetarian Recipes Lentil Walnut Veggie Burgers
How to make Lentil Walnut Veggie Burgers Video. Veggie Burgers are a nutritional
Acapulco Rice
Makes: 2 Servings
Ingredients:
1/3 Cup Water
1/4 Cup Tortilla Chips - Broken
1 Cup Rice
1/3 Cup Cheddar Cheese - Shredded
2 Teaspoons Chili Powder
8 Oz Tomato Sauce
Directions:
1. Combine water, chili powder, and tomato sauce
in a pan & boil.
2. Add rice & steam w/ lid on for 7-12 minutes.
3. Add cheese & mix thoroughly.
4. Add broken tortilla chips.
5. Serve!
