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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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"The Best" Mapo Tofu

(Washington Post, October, 2008)

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30-Minute Marinara Sauce

(Vegetarian Times, October, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Amaiz-Ing Bread Pudding

(Vegetarian Times, November, 1998)

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Arugula And Fontina Frittata

(Gourmet, March, 2005)

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Asparagus Melt with Pesto Spread

(Cooking Light, May, 2001)

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Avocado Pico De Gallo Cocktail

(Vegetarian Times, May/June, 2006)

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B-Vitamin Juice

(Vegetarian Times, July, 2001)

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Baja Soup

(Vegetarian Times, January, 2001)

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Baked Eggplant with Mushroom-and-Tomato Sauce

(Cooking Light, November, 2000)

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Baked Risotto with Asparagus, Spinach, and Parmesan

(Cooking Light, May, 2002)

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Basic Tofu Cream

(Vegetarian Times, November, 1998)

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Big-Batch Vegetarian Lentil Chili

(Better Homes & Gardens, January, 2010)

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Bill Neal’s Ratatouille

(Food & Wine, September, 2010)

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Biscuits and Vegetarian Sausage Gravy

(Cooking Light, September, 2004)

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Black Bean Chili

(Southern Living, November, 2007)

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Black Bean Soup with Sherry

(Fine Cooking, October/November, 2010)

Dry sherry gives this soup an extra boost of flavor. A garnish of queso fresco and chopped tomatoes adds color.
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Comments:

On November 15, 2011, 6:46 pm cedner1 said:

Loved this soup! So quick and easy to prepare! Yumm!


Black Bean Stew

(Cooking Light, August, 2003)

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Black Bean, Yellow Pepper, and Cumin Chili

(Bon Appétit, December, 2002)

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Black Bean-Salsa Chili

(Cooking Light, October, 2009)

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Black Soybean Risotto with Spinach

(Cooking Light, October, 2006)

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Black-Bean Burgers

(Gourmet, February, 2009)

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Black-Bean Tostados With Roasted Tomatillo Sauce

(Gourmet, October, 2006)

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Blueberry Juice

(Vegetarian Times, July, 2001)

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Broccoli-Tofu Stir-Fry

(Cooking Light, December, 2001)

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