How to make a savory spring crostata with asparagus, courtesy of Rebecca Miller Ffrench's Whole
Protein Vegetarian cookbook
To celebrate the new site, but mostly because I love chocolate, I'm sharing one of my favorite dessert recipes from The High
Protein Vegetarian Cookbook.
Not exact matches
Since the
cookbook I'm working on is focused on high
protein vegetarian foods, you can bet I've had lentils every which way over the past several months.
Product Reviews: PB2 Powder Tropical Traditions Oriya Organics Nayonaise Todd's Seeds Xylitol Xyla Traditional Medicinals PlantFusion Kiss Me Organics Matcha Ellovi Lip & Body Butters Heidi Ho Imlak» esh Restaurantware
Cookbook Reviews & Blog Tours: Unprocessed The Vegan Slow Cooker Happy Herbivore Abroad 40 Days of Green Smoothies Great Vegan Bean Book Practically Raw Desserts Bake & Destroy: Good Food for Bad Vegans Vegan Slow Cooking for Two High
Protein No Powder:
Protein Bars and Smoothies Made with Real Food Sweet Debbie's Organic Treats Vegan Planet Everyday Vegan Eats The
Vegetarian Flavor Bible OATrageous Oatmeals But I Could Never Go Vegan!
How to make brown rice chia seed porridge, courtesy of Rebecca Miller Ffrench's
cookbook, Whole
Protein Vegetarian
Filed Under: Dressings, Fish & Shellfish, Recipe Redux, Salads, Vegetables Tagged With:
cookbook, dressing, gluten free, high fiber, omega 3s,
protein, recipe redux, salad, tuna,
vegetarian