SABRA VEGETARIAN SALAD 7/oz

SABRA VEGETARIAN SALAD 7/oz
SABRA VEGETARIAN SALAD 7/oz

Egg Replacer, All Natural, 100% Vegetarian, 16 oz.
Bob’s Red Mill Egg Replacer is the perfect substitute for whole eggs in your recipes for cookies, pancakes, waffles, cakes, brownies and muffins. It’s simple to use and made from all natural ingredients. - 100% vegetarian- KosherContains no cholesterol or animal products. Stays fresh for up to one year without refrigeration.Basic Cooking Instructions: For each whole egg to be replaced in your recipe, mix 1Tablespoon Bob’s Red Mill egg replacer with 3 Tablespoons water.

Vegetarian Cheese Assortment (1.8 Pound) by igourmet.com
Our eclectic array of vegetarian cheeses display different milks and textures to make the perfect assortment. Increasingly cheese makers are creating cheeses with vegetarian rennet. Rennet is essential for cheese making because it coagulates the milk, separating it into curds and whey. Vegetarian cheeses are made with rennets of non-animal origin. In the past, fig leaves, melon, wild thistle and safflower have all supplied plant rennets for cheese making. However, most widely available vegetarian cheeses are made using rennet produced by fermentation of the fungus Mucor miehei. Vegetarian cheese may also be made using a rennet from the bacteria Bacillus subtilis or Bacillus prodigiosum. Butlers Blacksticks Blue: A new soft, blue-veined cheese from Lancashire, England. Made solely with pasteurized milk from the family’s cows, the cheese is matured for eight weeks, during which it develops an amber hue and a smooth but tangy flavor. (1/2 lb.) Sherwood Smoked Cheddar: Made in the heart of Somerset, the birth place of Cheddar, Sherwood is Cheddar with a twist - it’s smoked! Sherwood is a moist but firm cheese made from pasteurized cow’s milk and is coated with paprika. (1/2 lb.) Boilie: Hand-rolled balls of soft, spreadable goat cheese marinated in sunflower oil and fresh herbs. Made in Ireland. (7.1 oz.) Saint Andre: This soft ripened triple cr?me is amazingly rich and creamy. Enriched with pure cream. Made in France. (7 oz.) Please note that any item temporarily out of stock will be substituted with a similar item of equal value.

Mexican Bean Spread/Dip
1 can cannelini or pinto beans

3/4 cup salsa

2 tablespoons of finely chopped cilantro

Rinse the beans, and blend all ingredients together in a food processor until

creamy. Serve on pita, bread, as a vegetable dip.



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