Download e-book for kindle: Better Than Peanut Butter & Jelly: Quick Vegetarian Meals by Marty Mattare, Wendy Muldawer

By Marty Mattare, Wendy Muldawer

ISBN-10: 1590131223

ISBN-13: 9781590131220

This new revised version of the depended on consultant to vegetarian kinfolk cooking is best than ever with recipes for fast, fit, tasty, kid-tested meals—many of them completely new for this variation. The vegan details has been accelerated, too, with lots of beneficial tips about incorporating vegan offerings right into a vitamin. this can be one recipe ebook that belongs in each earth-friendly kitchen.

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Additional resources for Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love!

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Coat with Parmesan cheese and serve immediately. Vegetarian. Serves 2–3. Vegetarian. Serves 3–4. 50 Better than peanut butter & jelly Stir-Fried Green Beans with Peanuts Crispy Snow Peas What a perfect combo—peanut butter and veggies! This will get your kids to finally eat their vegetables. Green beans should be cooked just till they turn bright green to keep their pleasing crunchiness; if beans turn dull colored, they are overcooked. Kids prowling the kitchen asking when dinner will be ready? Hand them a raw snow pea for a snack and watch them ask for more!

Slowly add the dry ingredients and mix until thoroughly blended and smooth. Add the oil or applesauce and blend completely. For each waffle, pour a small amount of batter in the center of the heating plate of the waffle iron. Bake until done. Top with sliced strawberries. Vegetarian. Serves 4–6. Vegetarian. Serves 2–4. Healthy breakfasts 31 Breakfast Muffins There’s nothing like the smell of freshbaked muffins in the morning to perk up a sleepy-headed child. To save time, dry ingredients can be mixed the night before and then combined with the wet mixture just before baking.

This is great for a picnic lunch. Pack marinade separately and pour on sandwiches just before eating. Or save some time by marinating the tomatoes and mozzarella a day in advance. For a delicious “salad” pita, omit the cheese. 1 small can (8 ounces) pineapple chunks packed in juice, drained 4 small ripe tomatoes, thinly sliced 2 carrots, grated 4 ounces mozzarella cheese, cut into 8 slices 1/2 cup raisins 1/4 cup fresh basil, chopped 1/2 cup walnuts 1/3 cup red-wine vinegar 1 teaspoon canola oil 1 teaspoon grated lemon rind Splash of cider vinegar 1 clove garlic, minced 4 whole-wheat pitas Salt and pepper to taste In a medium bowl, combine pineapple, carrots, raisins, walnuts, oil, and vinegar.

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Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love! by Marty Mattare, Wendy Muldawer


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