Any summertime vegetarian recipes?!
Beautiful, cool and yummy!
Answers: In the summer, when it's hot, I love fruit platters. You can use canned or fresh, or a combination.. Take your favorite fruits and arrange them in a beautiful way on a bed of greens. Throw in a maraschino cherry in a key spot. If you eat cheese, a ice-cream scoop of cottage cheese works for the cherry spot. Dust the whole thing or spots of it with nutmeg.
Beautiful, cool and yummy!
pikelets?
Grilled Sweet Potatoes with Peaches
From Jolinda Hackett,
Your Guide to Vegetarian Food.
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An easy yet tasty vegetarian and vegan barbecue recipe - grilled sweet potatoes stuffed with fresh peaches. Recipe courtesy of Bush's? Beans.
INGREDIENTS:
1 28 ounce can vegetarian baked beans
4 sweet potatoes
2 peaches, sliced
1/2 cup onion, diced
salt and pepper to taste
PREPARATION:
Wash potatoes and pierce potato skin several times with a knife. Place potatoes on paper towels and microwave on high power for 10 minutes or until soft.
Cut eight 12-inch squares of heavy duty aluminum foil.
Slice potatoes in half and scoop out small portion of potato to make a narrow boat, reserving the scooped out potato. Place one potato half on each foil square.
Mix baked beans, peaches, onion and reserved sweet potato into a bowl and season with salt and pepper. Place mixture in potatoes. Bring up top and bottom edges of foil, leaving a little space for steam expansion during cooking.
Seal potatoes in foil and place on the grill. Cook 20 minutes over indirect heat, or until warmed throughout.