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1 Local Warehouse Cooking and Food- Healthy Cooking
1 Local Warehouse Cooking and Food- Vegetarian and Natural

The Schwarzbein Principle Vegetarian Cookbook

by

The Schwarzbein Principle Vegetarian Cookbook Cover

 

 

Excerpt

Roasted Vegetable Salad

Makes 4 side-dish servings

Each serving: 3 grams protein; 15 grams carbohydrate

1 coarsely chopped large sweet potato

1 cup green beans strings removed, ends trimmed, sliced diagonally into 1-inch pieces

6 tablespoons pure-pressed extra virgin olive oil

1 coarsely chopped red onion

1 red bell pepper, chopped into large chunks

8 ounces brown or white mushrooms, stemmed and left whole

2 medium zucchini, chopped into 1/4-inch rounds

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

1/4 cup slivered fresh basil or minced parsley, for garnish

Preheat oven to 400". Combine sweet potatoes and green beans with 2 tablespoons of the olive oil. Arrange on a lightly greased baking sheet and roast.

In a medium bowl, toss red onion and bell pepper with 2 more tablespoons of the olive oil. When sweet potatoes and beans have roasted for about 10 minutes, remove baking sheet from oven and add onion and pepper mixture, stirring well to mix and prevent burning. Return to oven.

While potato, bean and onion combination is roasting, combine mushrooms and zucchini with another 2 tablespoons of olive oil. When potato, bean and onion combination has roasted together for 5 to 10 minutes, add mushroom and zucchini mixture, stirring well to mix and to prevent burning. Roast all together for about 5 minutes until vegetables are nicely browned and tender. Remove from oven.

In a medium serving bowl, toss all roasted vegetables with balsamic vinegar mixed with mustard. Pepper to taste. Sprinkle with fresh basil or parsley. Serve at room temperature.


(c)1999 Diana Schwarzbein, Nancy DeVille and Evelyn Jacob Jaffe. All rights reserved. Reprinted with permission from The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, Nancy DeVille and Evelyn Jacob. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442.

Product Details

ISBN:
9781558746824
Introduction:
Schwarzbein, Diana
Introduction:
Deville, Nancy
Author:
Schwarzbein, M.D., Diana
Author:
Jacob, Evelyn
Author:
Jacob Jaffe, Evelyn
Author:
Schwarzbein, Diana
Author:
Schwarzbein, Diana, M.D.
Author:
Diana Schwarzbein, M.D.
Author:
Jaffe, Evelyn Jacob
Author:
Deville, Nancy
Publisher:
Health Communications
Location:
Deerfield Beach, Fla. :
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Diets - General
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Diets
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Paperback
Publication Date:
May 1999
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
380
Dimensions:
9 x 6 in 5 lb

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Related Subjects


Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » Diet and Nutrition

The Schwarzbein Principle Vegetarian Cookbook Used Trade Paper
0 stars - 0 reviews
$2.50 In Stock
Product details 380 pages Health Communications - English 9781558746824 Reviews:
"Synopsis" by , For the millions of readers who have adopted a vegetarian lifestyle, this cookbook contains 371 healthful and delicious recipes. Sample items include: risotto with sun-dried tomatoes and gorgonzola cheese, Middle Eastern lentils with vegetables, Szechwan tofu with green beans, mushrooms and peanuts, tempeh tacos, mealtess moussaka, quesadillas, tofu enchilladas and artichoke chowder.< /P> If you still eat meat, take a look at Dr. Schwarzbein's other < a href=http: //www.hcibooks.com/book-description.asp?BookID=12> cookbook< /A> .< BR>
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