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In the early 1980’s there were only a few NYC vegetarian restaurants around. Whole Wheat and Wild Berry was one of my favorites. Their Stuffed Mushroom appetizer inspired me to adapt that recipe and use wheat germ instead of breadcrumbs. I hope that you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, breadcrumbs will work. Cilantro can be substituted for fresh parsley.
This raw mushroom soup is so easy to make! It only takes 5 minutes to prepare! A healthy vegan and dairy-free soup that is perfect for lunch with salad, or served before the main course at dinner. Double the recipe for two people. Sprinkle a bit of fresh chopped parsley for color. Prefer a thinner soup? Add 1/4 cup of water. In a pinch: If you don't have, (or use) soy sauce substitute balsamic vinegar and add a bit more salt. Enjoy!