Download Vegetarian Times (June 2016) PDF

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Evaluation: Vegetarian occasions provides uncomplicated, scrumptious meals, plus specialist wellbeing and fitness and way of life details that's completely vegetarian yet wrapped in a clean, fashionable mainstream package deal that's inviting to all.

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Extra info for Vegetarian Times (June 2016)

Sample text

Increase heat to medium-high, and add zucchini, squash, and remaining 1 Tbs. oil. Cook 5 minutes, stirring occasionally. Reduce heat to medium. Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work. 3 2 ½ ½ 1¼ 1 6 ½ Tbs. olive oil, divided large red onion, thinly sliced (1 cup) lb. fingerling potatoes, thinly sliced lengthwise (1 ¾ cups) cups thinly sliced zucchini (1 medium zucchini) cup thinly sliced yellow squash (1 medium squash) large eggs tsp.

3 Heat oil in large, ovenproof skillet over medium-high heat. Add onion, and season with salt if desired. Sauté 2 minutes, or until onion is slightly softened. Add bell pepper, and cook 4 minutes, or until pepper is slightly softened. Stir in chickpeas and spinach, then pour in eggs, drizzling all over vegetables and chickpeas to coat evenly. Cook 2 minutes, shifting vegetables around so that egg coats bottom of skillet and all vegetables lie flat and are at least halfway submerged by egg. Transfer to oven.

Coconut oil ¼ cup tahini paste ½ cup roasted almond butter 7 Tbs. vanilla plant-based protein powder 1 tsp. spirulina powder, or greens powder ¼ cup mini chocolate chips 7 Tbs. ground flaxseed meal ½ cup raw sunflower seeds ¾ cup hulled hemp seeds 5 Tbs. chia seeds ½ cup reduced-fat coconut shreds 6 Tbs. maple syrup 1 tsp ground cinnamon 1 Tbs. harissa powder Sea salt S Cut all recipes into bars; wrap individually in plastic or parchment paper. Store at room temperature 2 weeks or freeze in an airtight container for several months.

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