Betty Goes Vegan: 500 Classic Recipes for the Modern Family by Dan Shannon, Annie Shannon

By Dan Shannon, Annie Shannon

BETTY is going VEGAN is a complete consultant to making scrumptious foodstuff for today's vegan family members. This must-have cookbook positive aspects recipes encouraged by way of The Betty Crocker Cookbook, in addition to enormous quantities of unique, never-before-seen recipes certain to please even meat-eaters. It additionally bargains perception into why Betty Crocker has been an icon in American cooking for thus long-and why she nonetheless represents a definite sort of the fashionable super-woman approximately a hundred years once we first met her. With new classics for breakfast, lunch, dinner, and dessert, together with omelets, stews, casseroles, and muffins, BETTY is going VEGAN is the basic guide each vegan kin wishes.

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Betty Goes Vegan: 500 Classic Recipes for the Modern Family

BETTY is going VEGAN is a complete consultant to making scrumptious foodstuff for today's vegan kinfolk. This must-have cookbook positive aspects recipes encouraged by means of The Betty Crocker Cookbook, in addition to thousands of unique, never-before-seen recipes guaranteed to please even meat-eaters. It additionally bargains perception into why Betty Crocker has been an icon in American cooking for therefore long-and why she nonetheless represents a definite type of the fashionable super-woman approximately a hundred years once we first met her.

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Stir in the pasta and spinach leaves. Add a little warm water if the soup is too thick. Cover and cook for 30 minutes or more, until the pasta is tender. Stir in the lemon juice to taste and correct the seasonings. Spoon the soup into serving bowls. Drizzle each portion with olive oil. 40 • THE MEDITERRANEAN SLOW COOKER ŽŠšŠš ¡ŽŽš£œ¦ SPAIN Caldo Gallego, meaning “soup from the Galicia region of Spain,” is popular in both Spain and Portugal, as well as in Hispanic countries throughout the world.

SERVES 8 2 tablespoons olive oil 1 medium onion, sliced 2 medium red or green bell peppers, chopped 2 garlic cloves, finely chopped 1 small jalapeño, seeded and finely chopped 1 28-ounce can tomatoes, drained and chopped 1 28-ounce can crushed tomatoes 2 teaspoons Spanish smoked paprika 1 teaspoon ground turmeric 1 teaspoon sugar Salt and freshly ground pepper 8 large eggs Za’atar (optional; see page 20) In a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.

56 Zucchini Flan ............................................................................................ 57 Mozzarella, Sausage, and Sun-Dried Tomato Bread Pudding ............................ 58 “šŠŒ’Šš Ž¤Š˜Ž—Ž¤ GREECE I love the ingredients in the Greek spinach pie known as spanakopita, so I decided to try them in an omelet. It’s delicious hot or at room temperature and makes a good light supper with a tomato and sweet onion salad. Frozen spinach speeds prep time, but 2 pounds of chopped cooked fresh spinach can be substituted.

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