Welcome to vegetarian cooking Guide
Creative Vegetarian Cooking Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup
from:Bread Soup
- ½ lb. of stale crusts of Allinson wholemeal bread
- 4 onions
- 2 turnips
- 1 stick of celery
- 1 oz. of butter
- ½ oz. of finely chopped parsley
- 8 pints of water
- ½ pint of milk
Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.
Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.
Cabbage Soup
- 1 fair-sized cabbage
- a large Spanish onion
- 1-1/2 oz. of butter
- Pepper and salt to taste
- ½ saltspoonful of nutmeg
- 1-1/2 pints of milk
- 2 tablespoonfuls of Allinson fine wheatmeal
After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.
Carrot Soup
- 4 good-sized carrots
- 1 head of celery
- 1 onion
- 3 oz. of Allinson wholemeal bread without crust
- 1 oz. of butter, pepper and salt
- 1 blade of mace
Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.
Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.
When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.
Discover all the other great low calorie and vegetarian recipes just waiting for you at my low calorie and vegetarian recipes website or at http://www.low-calorie-and-vegetarian-recipes.org
Creative Vegetarian Cooking News
Research Information on Food - San Francisco Examiner
History of Fast Food History of Mexican Food Denver Restaurant Health Inspections- Tri County Region Jefferson County Restaurant Inspections Information on Japanese Food The Department of Labor Restaurant Opportunities Center of New York The National ...
Read more...Small packages Bite-sized - Wichita Falls Times Record News
Offering guests a range of bite-sized food can be both easier for the host and more fun for the guests. No one will have time to get bored if they are presented with a variety of tastes and textures. Lydia France, author of “Party Bites: Easy ...
Read more...Restaurant listings - San Jose Mercury News
Persian Afghan Kabob. 604 S. Mary Ave., at El Camino Real, Sunnyvale (408) 733-5262. The name may focus on kabobs, but the menu ranges far wider to embrace traditional Afghan and Persian specialties at this charming little family restaurant in a ...
Read more...Meet the critics - Rocky Mountain News
The Rocky books section owes a huge debt of gratitude to the freelancers who review books for us. They are a passionate group of avid readers dedicated to letting you in on the best — and occasionally the worst — that the publishing industry has ...
Read more...NOW SERVING: Life is Sublime for RB pizzeria owners - North County Times
One of the specialties at Sublime Pizza is the Original Grilled Cheese Sandwich, filled with cheddar, American and monterey jack cheese and topped with Parmesan before it's grilled in a panini press, and served with fresh tomato/cucumber salad. James ...
Read more...









