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Listing 20 Recipes in this Category - Vegetarian

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Banana Biscuits
N/A 43.00 8308
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Southern Baked Tofu
N/A 4.00 11180
Hummus
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Mushroom Madness
N/A 4.00 12806
Chestnuts & Rice
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TVP Sloppy Joes
N/A 0.00 13629
Lentil Tomato Stew
N/A 0.00 14242
Carrot Cabbage Casserole
N/A 2.00 14981
BROCCOLI AUGRATIN
N/A 14.00 15480
Cooked Amaranth
N/A 3.00 15948
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 16524
Vegan Apple Strudel
N/A 0.00 16642
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 17219
Asparagus/Mushroom Casserole
N/A 0.00 17226
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 17430
Avocado-Tofu-Egg Dip
N/A 3.00 17770
Nondairy Avocado
N/A 3.00 16864

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Pick of the Week
Title:CAULIFLOWER AU GRATIN - Author: N/A - Contributor:
Ingredient:

  • 1 lg. head cauliflower
  • 1/4 c. butter or margarine, divided
  • 1/2 c. diced onion
  • 1 1/2 c. (6 oz.) shredded cheddar
    cheese
  • 1 c. (8 oz.) sour cream
  • 1/4 tsp. salt
  • 1/2 c. dried bread crumbs



Direction:
Break cauliflower into sections. Cook for 10 minutes in salted water. Drain well. Combine cauliflower with 2 tablespoons butter, onion, cheese, sour cream and salt. Spoon into 1 1/2 quart casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over cauliflower mixture. Bake at 350 degrees for 30-40 minutes.
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