Best of Chinese Vegetarian Cuisine
List Price: ?5.50
Amazon Price: ?4.40
Used Price: ?62.73

Vegetarian Appetizer Selection - 50 Pieces
Includes 10 Each of the following: SPINACH AND CORN PIZZA-a thin crust pizza topped with pizza sauce, sauteed spinach and husked corn, seasoned with salt, pepper, garlic and then topped with mozzarella cheese. CHEDDAR TRIANGLE IN ALL BUTTER PASTRY DOUGH-the finest Canadian cheddar cheese, fresh eggs, delicate spices then folded in an all butter puff pastry triangle. SUN DRIED TOMATO & WILD MUSHROOM QUICHE-a French classic of wild mushrooms and sun dried tomatoes blended with heavy sweet cream, fresh eggs, and herbs and spices. VEGETABLE CORNUCOPIA-a tasty southwestern chili tortilla filled with cheddar and monteray jack cheeses, heavy cream, onions, scallions, red and green peppers, corn, coriander and spices. ORIENTAL EGG ROLLS-these delights are prepared with chinese vegetables, spiced just right and rolled up into authentic chinese style dough wrappers.
Price: $75.00

Veganomicon: The Ultimate Vegan Cookbook
List Price: ?15.99
Amazon Price: ?15.99
Used Price: ?72.88
Customer Review: Veganomicon! At last!
After long awaiting it’s release, I must say, I have NOT been disappointed. Up till this point Vegan With a Vengeance was definitely my favourite cookbook I owned, it’s stained, it’s loved, it’s creased, while all my other cookbooks sit pretty. Isa & Terry make recipes that I never feel I have to test out before making for someone else, I am always 100% confident with how good it will be. This book will now have to replace VWAV as being my favourite. The layout is perfect, and it is extremely easy to navigate your way around and find your favourite recipes. It is also really helpful as it contains a hefty introduction on HOW TO’s about vegetables, grains, etc. SO GOOD! Do NOT pass this one up, if I had to get rid of all my other cookbooks? I would keep this one. YUM!

Trace Minerals Research Coral Calcium, Vegetarian Caps, 60 Vegetarian Caps
List Price: $27.56
Amazon Price: $14.39

Tofu Lasagna
3 1/2 cups spaghetti sauce
1 1/2 lbs. firm tofu
1/4 cup lemon juice
2 tsp. dried basil
2 tsp. honey
2 tsp. salt
Up to 3 cloves of garlic (depending on taste)
1/2 lb. cooked lasagna noodles
[Note: If you want to you can use half tofu and half mashed patatoes.]
Preheat oven to 350 degrees. In a blender or food processor, puree tofu, lemon

juice, basil, honey, salt and garlic to a fine ricotta-like texture. Make layers in

a 9″x13″ baking dish. Layer sauce, noodles, filling (tofu), sauce, noodles, filling,

noodles sauce. Bake for about 30 minutes.

Vegetarian Sushi (Essential Kitchen Series)
List Price: ?9.43
Amazon Price: ?8.48
Used Price: ?5.31
Customer Review: easy sushi
I have been eager for some time to make sushi. However, being a vegetarian, it is not particulary easy. Most books offer a couple of token recipes. I was in my element when I discovered it! The pages are well laid out, with large, glossy colour photos, and a wide selection of recipes. The author offers variations and also some fish alternatives. Most of the ingredients are easily sourced and can be bought at the supermarket. Although are rather time consuming pastime, it is very rewarding, and this book guides you ever step of the way.

Rose Elliot’s Sumptuous Suppers: Veggie Food with Style
List Price: ?12.99
Amazon Price: ?7.79
Used Price: ?9.57

Better Than Bouillon, No Chicken Base, Vegetarian, 8 oz.
Better Than Bouillon, No Chicken Base, Made with Seasoned VegetablesOnly 1 Tsp. Better Than Bouillon equals one bouillon cube or 8 oz. can of broth.- VeganBasic Stock Directions:Dissolve 1 teaspoon (equal to 1 bouillon cube) No Chicken Base in 8 oz. boiling water. For each quart of stock needed, use 1-1/2 tablespoons No Chicken Base. Use basic stock for soups, sauces and gravies, or to cook vegetables, rice or pasta with more flavor.Recipe for Tofu Noodle Soup:In a pot, combine 5 cups water, 2 Tbsp No Chicken Vegetarian Base, 1 cup chopped carrot, 1 cup chopped celery, 1/2 cup chopped onion. Add 1/2 tsp. each of garlic powder, poultry spice and pepper if desired. Cook until the vegetables are soft. Add 1 cup frozen peas, 2 cups cubed drained firm tofu, and 1/2 cup chopped fresh parsley. Cook for 5 minutes. Add 2 cups cooked noodles. Makes about 10 servings.Refrigerate after opening.Product of USA
Customer Review: Outstanding product
I was initially leery because the bottle needs to be refrigerated after opening, but the benefit of this consistency over hard cubes is hard to overstate. You can use exactly as much or as little as you need; it can be dissolved easily in cold liquids; and the flavor is just excellent. I’ve used it in everything from risotto to aash-e reshteh, and it hasn’t disappointed me yet.
Customer Review: Delicious!
I just tried this product tonight and used it to make delicious gravy! This is the best base I have used as it produced great results. I consistency is so much better than the cube and the taste…you won’t be disappointed. Also bought the mushroom but have not yet tried it.

Vegan “Meatloaf”
Contributed by Claudia Hill.

1 package of frozen TVP (Texturized Vegetable Protein- Ground beef imitation type

such as “GimmeLean”)

1 bell pepper, diced

1 medium onion (or according to taste)

1 egg OR equivelent in egg-replacer

Approx. 1.5 cups of bread-crumbs (Add as you feel needed)

A lot of ketchup (the more the better)

Defrost TVP. Hand-mix all ingredients in a large bowl. Put in casserole dish, mold

to dish. Add more ketchup to cover sides and top( like cake icing). Bake for 1 hour

(or until the veggies are tender). Note: When served, it may fall apart, or crumble.

This “meatloaf” is best with corn and mashed potatoes on the side!