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vegetariancookingforcarnivores

I grew up in a typical meat & potatoes house. When I became a vegetarian, I put aside the delicious meat recipes I was using in favor of omelettes, rice & beans, and salads. Then I found the world of imitation products and began incorporating them into my old recipes. You're more likely to remain a vegetarian if you don't feel like you're sacrificing. With the right product in the right recipe, you can once again enjoy 'meat' recipes.
vegetariancookingforcarnivores has written 12 posts for The American Citizen's Daily

Vegetarian Cooking for Carnivores July 30, 2013

GEORGE’S APRICOT BARS 30-40 apricots (you can use less if you’re buying them – they can get pricey) 1 T apricot jam 1/4 cup oil (olive, vegetable, or butter) 3 cups uncooked oatmeal (any kind) 1/2 cup brown sugar 1/2 tsp baking soda ——————————————————————————————————- At least 12 hours before baking, cut apricots in half, remove … Continue reading

Vegetarian Cooking for Carnivores July 15, 2013

FRUITED GREEN SALAD There are 5 parts to this salad: –  base:  lettuce (I use mostly red leaf with a little iceberg for crunch) –  sweetness:  fruit  (I use mandarin orange segments, blueberries, sliced strawberries, dried cranberries) –  creamy bite:  cheese  (I use crumbled feta) –  salty crunch:  nuts or fake bacon  (I use spicy … Continue reading

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