• Complain

Crocker - Betty Crocker 20 best vegan recipes

Here you can read online Crocker - Betty Crocker 20 best vegan recipes full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Boston Massachusetts, year: 2014, publisher: Houghton Mifflin Harcourt, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Crocker Betty Crocker 20 best vegan recipes
  • Book:
    Betty Crocker 20 best vegan recipes
  • Author:
  • Publisher:
    Houghton Mifflin Harcourt
  • Genre:
  • Year:
    2014
  • City:
    Boston Massachusetts
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

Betty Crocker 20 best vegan recipes: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Betty Crocker 20 best vegan recipes" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Healthy and Delicious Recipes for Every Day of the Week! Photo of Every Recipe

This new recipe collection from Betty Crocker is chock-full of super-tasty and exciting recipes for the vegan kitchen. Wow party guests with Sweet Pea-Wasabi Hummus with Wonton Chips and Mushroom-Olive Bruschetta, or try out a delicious weeknight meal like Noodle Bowls with Beer-Peanut Sauce or African Squash and Chickpea Stew. Quell sweet cravings by baking a batch of Double Dark Chocolate-Coconut Cupcake Stacks. From delectable condiments to crowd-pleasing desserts, this collection has everything you need.

Betty Crocker 20 best vegan recipes — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Betty Crocker 20 best vegan recipes" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Contents
20 best vegan recipes Houghton Mifflin Harcourt Boston New York 2014 - photo 1
20 best vegan recipes Houghton Mifflin Harcourt Boston New York 2014 - photo 2
20 best
vegan
recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-44986-2

v1.0614

Cooking vegan Always read labels to make sure each recipe ingredient is vegan - photo 3

Cooking vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.

Dear Friends,

This new collection of colorful mini ebooks has been put together with you in mind because we know that you love great recipes and enjoy cooking and baking but have a busy lifestyle. So every little book in the series contains just 20 recipes for you to treasure and enjoy. Plus, each ebook is a single subject designed in a bite-size format just for youits easy to use and is filled with favorite recipes from the Betty Crocker Kitchens!

All of the ebooks are conveniently divided into short chapters so you can quickly find what youre looking for, and the beautiful photos throughout are sure to entice you into making the delicious recipes. In the series, youll discover a fabulous array of recipes to spark your interestfrom cookies, cupcakes and birthday cakes to party ideas for a variety of occasions. Youll find grilled foods, potluck favorites and even gluten-free recipes.

Youll love the variety in these mini ebooksso pick one or choose them all for your cooking pleasure. Youll be glad you did.

Enjoy and happy cooking!

Sincerely,

Contents Starters and Condiments Roasted Carrot and Herb Spread - photo 4

Contents
Starters and Condiments
Roasted Carrot and Herb Spread Prep Time 20 Minutes Start to Finish 1 Hour - photo 5
Roasted Carrot and Herb Spread

Prep Time: 20 Minutes Start to Finish: 1 Hour 20 Minutes Makes 16 servings (2 tablespoons spread and 2 crackers each)


  • lb ready-to-eat baby-cut carrots
  • dark-orange sweet potato, peeled, cut into 1-inch pieces (2 cups)
  • small onion, cut into 8 wedges, separated
  • tablespoons olive oil
  • clove garlic, finely chopped
  • tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • teaspoon salt
  • teaspoon freshly ground pepper
  • Assorted vegan whole-grain crackers or vegetable chips

Heat oven to 350F. Spray 15 x 10 x 1-inch pan with cooking spray. Place carrots, sweet potato and onion in pan; drizzle with oil. Sprinkle with garlic, thyme, salt and pepper; stir to coat.

Bake uncovered about 1 hour, stirring occasionally, until vegetables are tender.

In food processor, place vegetable mixture. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving. Serve with crackers

1 Serving: Calories 90 (Calories from Fat 30); Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 1g Exchanges: Other Carbohydrate, 1 Vegetable, Fat Carbohydrate Choices: 1

Tip Red garnet sweet potatoesor any of the deep-orange varietyhelp give this dip its intense color, flavor and nutritional value, but you can use any kind of sweet potato that you like.
Lettuce Bundles Prep Time 30 Minutes Start to Finish 30 Minutes Makes 24 - photo 6
Lettuce Bundles

Prep Time: 30 Minutes Start to Finish: 30 Minutes Makes 24 servings (1 bundle and 1 teaspoon sauce each)


  • cup orange juice
  • tablespoons vegan sugar
  • teaspoon cornstarch
  • teaspoon crushed red pepper flakes
  • tablespoon cider vinegar
  • teaspoon grated orange peel
  • heads butterhead (Boston or Bibb) lettuce, separated into 24 medium leaves (or 12 large leaves, cut in half)
  • large red bell pepper, cut into thin 2-inch-long strips (about 1 cups)
  • English cucumber, cut into julienne (matchstick-cut) strips (1 cup)
  • cup julienne (matchstick-cut) carrots

In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.

Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce

1 Serving: Calories 15 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0

Mushroom-Olive Bruschetta Prep Time 20 Minutes Start to Finish 20 Minutes - photo 7
Mushroom-Olive Bruschetta

Prep Time: 20 Minutes Start to Finish: 20 Minutes Makes 20 appetizers


  • can (8-oz size) mushroom pieces and stems, drained
  • cup pitted kalamata or ripe olives
  • tablespoons capers, drained
  • clove garlic, sliced
  • tablespoons olive oil
  • tablespoon balsamic vinegar
  • slices French bread, toasted

In food processor, mix mushrooms, olives, capers and garlic. Cover; process using quick on-and-off pulses until finely chopped. Add oil and vinegar; process just until mixed (do not overprocess).

Spread mushroom mixture on toasted bread. Cut slices in half

1 Appetizer: Calories 110 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, Fat Carbohydrate Choices: 1

Tips Make the mushroom mixture several hours ahead; cover and refrigerate. Toast the bread in advance, and top it off just before serving.Add small curls of fresh Parmesan cheese and fresh marjoram leaves to the tops of these tangy treats.
Sweet PeaWasabi Hummus with Wonton Chips Prep Time 20 Minutes Start to - photo 8
Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Betty Crocker 20 best vegan recipes»

Look at similar books to Betty Crocker 20 best vegan recipes. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Betty Crocker 20 best vegan recipes»

Discussion, reviews of the book Betty Crocker 20 best vegan recipes and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.