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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Mar 25, 1998
Page
15
Meal idea shared with Heloise fans includes a Texas Caviar dip recipe using black eyed peas hominy and peppers. Readers offer kitchen hacks on jar reuse and sanitizing surfaces with a bleach solution, stressing freshness and safety.
A hearty soup combines mushrooms tomatoes onions and peppers with sweet and white potato broth thyme savory and cayenne. Pureed yogurt adds creaminess while parsley finishes the dish, yielding six servings at about 244 calories each.
A single page lists a vegan broccoli dish with ginger garlic sauce served over rice. It details steaming broccoli, preparing a soy milk based sauce, and combining with mushrooms onions and nutritional yeast for a cheesy bake. Serves four with nutrition per serving noted.
A long, fragmented collection of recipe instructions for vegetarian dishes. Includes tofu ricotta, onion marinara, a large mixed salad with dressing, pasta shells, and a chocolate brownie like dessert. Mentions multiple herbs, oils, tamari, miso, and optional soy sauce. Recipe attributions include Bruce Ford Watertown and Michael Schmitt.
A plant based manicotti filling uses two pounds firm tofu mashed with two tablespoons white miso a half cup tahini and a teaspoon vinegar seasoned with black pepper. The onion marinara blends 16 ounces peeled tomatoes and one pureed onion with chopped parsley for freshness.
A recipe from Chef Greg Gory Hill of Gabriel Washington for cumin rubbed pork chops with a peach serrano glaze. Includes spice mix, glaze reduction, pan sear, then oven bake about 3 to 5 minutes. Serves four with nutrition per serving listed.
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