The Vegetarian Lunchbasket
Over 225 Easy, Low-Fat, Nutritious Recipes for the Quality-Conscious Family on the Go
Nonfiction, Food & Drink, Vegetarian
| Author: | Linda Haynes | ISBN: | 9781608680108 |
| Publisher: | New World Library | Publication: | October 13, 1999 |
| Imprint: | New World Library | Language: | English |
| Author: | Linda Haynes |
| ISBN: | 9781608680108 |
| Publisher: | New World Library |
| Publication: | October 13, 1999 |
| Imprint: | New World Library |
| Language: | English |
The new edition of this popular cookbook contains over 200 great recipes for breads spreads soups sandwiches condiments main dishes and desserts that are lowfat tasty and vegetarian. Linda Haynes an experienced cook and mother of three vegetarian kids writes with warmth and humor. Her low-fat vegetarian recipes are easy to follow fun to make and beautiful to behold. Whether you are a vegetarian or not these recipes can add zest and sparkle to your everyday fare and are all written for their "packability" factor you can take these recipes on-the-go in a thermos brown bag or Tupperware container to home school work or the park. Readers can try new ways of packing lunches using leftovers and combining foods and learn to use alternatives to meat eggs mayonnaise margarine and oils lowering fats and cholesterol while maintaining taste and variety.
The new edition of this popular cookbook contains over 200 great recipes for breads spreads soups sandwiches condiments main dishes and desserts that are lowfat tasty and vegetarian. Linda Haynes an experienced cook and mother of three vegetarian kids writes with warmth and humor. Her low-fat vegetarian recipes are easy to follow fun to make and beautiful to behold. Whether you are a vegetarian or not these recipes can add zest and sparkle to your everyday fare and are all written for their "packability" factor you can take these recipes on-the-go in a thermos brown bag or Tupperware container to home school work or the park. Readers can try new ways of packing lunches using leftovers and combining foods and learn to use alternatives to meat eggs mayonnaise margarine and oils lowering fats and cholesterol while maintaining taste and variety.
