I made Vegetarian Chili for the Main Street fundraiser chili supper. Quite a few non-vegetarians asked for the recipe. I could not find all the ingredients at the local market and made some substitutions. Forgot the mushrooms. Didn't do the Essence. Vegetarian Chili Recipe courtesy Emeril Lagasse, 2003 Prep Time:25 minInactive Prep Time:--Cook Time:30 minLevel:EasyServes:6 to 8 servings Ingredients 2 tablespoons canola oil 1 1/2 cups chopped yellow onions 1 cup chopped red bell peppers 2 tablespoons minced garlic 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste 1 medium zucchini, stem ends trimmed and cut into small dice 2 cups fresh corn kernels (about 3 ears) 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed 2 tablespoons chili powder 1 tablespooon ground cumin 1 1/4 teaspoons salt 1/4 teaspoon cayenne 4 large tomatoes, peeled, seeded and chopped 3 cups cooked black beans, or canned beans, rinsed and drained 1 (15-ounce) can tomato sauce 1 cup vegetable stock, or water 1/4 cup chopped fresh cilantro leaves Cooked brown rice, accompaniment Sour cream or strained plain yogurt, garnish Diced avocado, garnish Essence, recipe follows, garnish Chopped green onions, garnish Directions In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

My experience doesn't match msazadi's. I know vegetarians who are foodies. One is in my kitchen at the moment making cornbread. Two nights ago he made ravioli with a citrus sauce. For Thanksgiving, the meat eaters amongst us went to my DIL's sisters house for turkey lunch. In the evening we hosted a vegetarian Thanksgiving meal. My DS invited an fellow grad student and her room mate (both Indian and vegetarian). We wanted to make something they would like without doing Indian food. This Tunisian Chickpea Soup from Olive Trees and Honey went over well. Spicy enough to be familiar to them without attempting to be Indian. 1/4 c olive oil 1 large onion, chopped 3 carrots, chopped 1 small (~10 oz) celery root, peeled and chopped or 2 stalks celery chopped 2-4 cloves garlic minced ~ 10 c water 1 lb (2 1/3 c) dried soaked chick peas 2 bay leaves 1 tbsp cumin seeds or 1 1/2 tsp ground cumin 1 to 2 tbsp harissa or 1 tsp cayenne 1 tsp salt or 2 tsp kosher salt ground black pepper 1/2 c chopped fresh cilantro, mint or parsley 2 to 3 tbsp fresh lemon juice or 1 c plain yogurt 3 to 4 c french bread cubes or pita bread (optional) (I didn't) 3 to 4 c French bread cubes or pita bread In large pot, heat oil over medium heat. Add onion, carrot, celery, garlic and saute until softened, ~ 10 min Add water, chick peas and bay leaves. Boil, cover and reduce heat and simmer until tender, ~ 1 1/2 hours Toast cumin seeds (if using) in a dry skillet until lightly browned - shake or stir - don't burn them. Grind. Add cumin, harissa or cayenne, salt and pepper to soup. Cover and simmer 15 min. Discard bay leaves. Coarsely mash the chick pease a bit with a wood spoon, potato masher or stick blender. Can be stored in fridge and reheated for serving. Add the cilantro and lemon juice and heat through before serving. If desired, add 1/2 cup bread pieces to each bowl and ladle soup over. Drizzle with olive oil. (We were having falafal and pita bread after plus I made cranberry walnut whole wheat bread so we didn't do bread in the soup bowls. I didn't drizzle the oil and it was fine.) Moroccan variation in case you have non-spicy types - omit cumin and harissa. After mashing the chick peas, add 2 lb stemmed chopped spinach or chard or frozen spinach thawed and squeezed dry and the lemon juice, cover and simmer 2 to 4 min. Home made pita and falafel were great but not low effort. About half the falafel recipes used soaked and ground chick peas. The other half used soaked, cooked and mashed chick peas. I did a half batch each way - the ones using soaked and ground but not pre-cooked chick peas came out much better - very good flavor and texture. Sephardic Leek and Cheese Casserole also from Olive Trees and Honey - a very good book if you want to expand your vegetarian repertoire - is good and pretty easy. It reheats well so you could make it ahead. Too late for Jessy I'm afraid. 1/4 c olive oil 3 lb leeks ( 1 1/2 lb if you do the zucchini varient), white and light green parts only cut into thin lengthwise slices and washed 1 large onion chopped (optional - I've always used it) 1 c water 2 cups (~1 lb) grated zucchini 2 tsp salt or 4 tsp kosher salt 1 cup (5 oz) crumbled feta or 1 c (8 oz) farmer or pot or 1 c grated kefalotyri or Parmesan cheese or a combination (I've always done the feta) 1 c shreded kashkaval, Goueda, Muenster or Cheddar (did this the first time and thought it didn't add much - other times I've done just the feta) 5 large eggs, lightly beaten 2 tbsp olive oil ground black pepper to taste or 1/2 tsp cayenne 1/4 c chopped fresh dill or 1/2 tsp grated nutmeg (optional) Preheat oven to 350 degrees F and oil a 9 " square or 8 by 11 inch baking dish or two 9-inch pie plates. In a large sauce pan (she must have really large sauce pans - I use a small soup pot), heat oil over medium heat. Saute leeks and onion until softened. Add water, zucchini if using, 1 1/2 tsp salt or 3 tsp kosher salt, cover and simmer until leeks are tender (about 15 min). Drain Combine cheeses, eggs, remaining salt, pepper and dill or nutmeg. Add leek mixture. Put in baking dish. Bake until set and golden brown, about 50 minutes. Variant - you can leave out the cheese msazadi and cook 2 lb peeled, diced russet potatoes with the leeks. Kind of mash it after the draining step. I usually still put in the feta or you can put in 1/2 c Parmesan cheese. Really fancy and a good side dish for the meat eaters would be a nice Biryani. I have made one with cashews and pistachios in the top layer of rice but it was more work. There are some simpler ones on line.

* Exported from MasterCook * Apple Slices with Citrus-Yogurt Dip Recipe By : Live Longer and Better p225 Serving Size : 8 Preparation Time :0:30 Categories : Appetizers Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium Empire apples -- cored and sliced 1/4 cup lemon juice 1 cup plain lowfat yogurt 2 tablespoons honey 1 tablespoon frozen orange juice concentrate -- thawed 1 teaspoon grated orange peel 1/2 teaspoon grated lemon peel Dip apple slices in lemon juice to prevent browning and set aside. Combine remaining ingredients in a small bowl. Cover and refrigerate thoroughly. Serve apple slices with dip. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean and Spinach Soup Recipe By : Hubert Keller Serving Size : 4 Preparation Time :1:20 Categories : Bean Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup black beans 3 tablespoons chopped onion 2 tablespoons chopped celery 1 teaspoon garlic -- finely chopped 1 teaspoon ginger root -- peeled & shredded 1 tablespoon orange zest freshly ground black pepper -- to taste 5 ounces spinach leaves -- stemmed and rinsed 4 tablespoons nonfat plain yogurt 1 tablespoon fresh cilantro -- coarsely chopped Sort, wash, and drain the black beans. In a heavy pot, combine the beans, onion, celery, garlic, ginger, orange zest, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for 1 hour, or until the beans are fully cooked. Meanwhile, wash the spinach leaves. Saute in a nonstick skillet until they are wilted, but still bright green, 2-3 minutes. Add ground pepper and cool. Mince the cooked spinach and set aside. Spoon 1/3rd of the black beans into a food processor. Puree until completely smooth and transfer back to the soup. Stir the spinach into the soup, return to a simmer, and serve immediately. Ladle the soup into shallow rimmed soup plates. Spoon nonfat yogurt into the center of each, garnish with 2 orange segments, and sprinkle with fresh cilantro. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabbage Stuffed with Provenle Stuffing Recipe By : Dee Bell Serving Size : 4 Preparation Time :0:45 Categories : French Jewish Main Course Vegetable Main Course Vegetarian Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Provençale Stuffing -- (see recipe) 8 large green cabbage leaves 1/2 cup grated smoked Provolone cheese 1/2 cup dry white wine, water or broth 1 large tomato -- peeled and chopped 1/4 teaspoon caraway seeds Salt Black pepper Heat oven to 350°F. Prepare Provençale Stuffing. Steam cabbage leaves for about 4 minutes. If you have trouble removing them from the head without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm. - - - - - - - - - - - - - - - - - - NOTES : Cabbage leaves rolled up with herbed tomatoes and breadcrumbs. Feel free to vary this stuffing to use up leftovers like rice and/or cooked sausages, or mushrooms. Nutr. Assoc. : 5164 810 1198 3186 0 252 0 0 * Exported from MasterCook * Chile Rellenos With Garlic-Parmesan Sauce Recipe By : Cooking Light, October 1994, page 90 Serving Size : 12 Preparation Time :0:15 Categories : Meatless Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Red Chile Indian Paint 2 teaspoons vegetable oil 2 cloves garlic -- finely chopped 1/2 cup medium hot red chili powder 3/4 cup water 12 fresh Anaheim chiles -- (2 pounds) 1/2 teaspoon salt 1 teaspoon butter 7 cups finely chopped fresh mushrooms -- (2 pounds) 1/2 cup whole milk 1/4 teaspoon salt 1/8 teaspoon pepper Vegetable cooking spray 2 cups whole milk 3/4 cup cooked mashed potato 1/2 cup Chablis or other dry white wine 1/2 teaspoon salt 3 cloves garlic -- finely chopped 1 1/2 cups finely grated fresh Parmesan cheese -- (3 ounces) INSTRUCTIONS FOR RED CHILE INDIAN PAINT: Heat oil in a small saucepan over medium heat. Add garlic; saute 2 minutes. Stir in chile powder. Add water, stirring with a wire whisk until blended. Remove from heat. Strain the mixture through a fine sieve into a small bowl; discard solids. Chill at least 1 hour. Make Red Chile Indian Paint; chill mixture for at least 1 hour. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened and charred, turning after 6 minutes. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Sprinkle 1/2 teaspoon salt over inside cavity of each chile; set aside. Melt butter in a large saucepan over medium heat. Add chopped mushrooms, and cook for 20 minutes or until liquid evaporates, stirring frequently. Stir in 1/2 cup milk and next 2 ingredients, and cook 8 minutes or until the liquid evaporates, stirring frequently; let cool slightly. Spoon 3 tablespoons mixture into each chile, and fold sides of chile over filling. Place stuffed chiles in a 13 x 9-inch baking dish coated with cooking spray; cover and set aside. Bring 2 cups whole milk and next 4 ingredients to a boil in a medium saucepan. Reduce heat to medium-low, and cook for 30 minutes or until reduced to 2 cups, stirring frequently; remove from heat. Strain through a fine sieve into a bowl; discard solids. Return sauce to pan, and stir in cheese. Cook over medium-low heat until cheese melts, stirring constantly. Set aside, and keep warm. Bake chiles, covered, at 425 degrees for 10 minutes. Spoon 2-1/2 tablespoons cheese sauce onto one side of each of 12 plates; place 1 stuffed chile in center of each plate. Pour Red Chile Indian Paint into a small zip-top plastic bag, and snip a tiny hole in 1 corner of bag; drizzle about 1/2 tablespoon "paint" in a zigzag design on other side of the chile. Yield: 12 servings. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 2614 0 2050 0 0 4204 0 0 0 0 0 4113 3186 0 0 3562 * Exported from MasterCook * Garlicky Mushroom Crostini Recipe By : Cooking Light YEAR: 1995 ISSUE: October PAGE: 129 Serving Size : 16 Preparation Time :0:09 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons roasted-garlic oil -- divided 6 cups sliced mushrooms -- 1 pound 1/2 cup minced fresh onion 1 clove garlic -- minced 1/4 cup dry white wine 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper 32 French baguette slices -- toasted diagonally cut, in 1/2" thickness Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add mushrooms, onion, and garlic; sauté 5 minutes. Add wine, parsley, salt, and pepper; sauté 3 minutes or until liquid evaporates. Let cool slightly; finely chop mushroom mixture. Combine mushroom mixture and remaining oil in a bowl; toss well. - - - - - - - - - - - - - - - - - - NOTES : To serve, spread 1 tablespoon mushroom mixture over each baguette slice. Yield: 16 appetizer servings (serving size: 2 crostini). Nutr. Assoc. : 986 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Vegetables Recipe By : Dee Bell Serving Size : 6 Preparation Time :1:30 Categories : American Grilled Summer Vegetable Main Course Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 small zucchini -- halved lengthwise 1 green bell pepper-peeled, cored, seeded -- quartered 1 red bell pepper-peeled, cored, seeded -- quartered 1 large globe eggplant 3/4 cup Grilled Vegetable Marinade -- (see recipe) 2 potatoes (optional) -- cut into 1/2" slices 6 fresh Italian plum tomatoes (optional) -- halved lengthwise Cut the eggplant into thick slices about 3/4" each. Rub both sides with salt and lay between paper toweling for one hour. Prepare Grilled Vegetable Marinade recipe. Cut zucchini in half lengthwise and sprinkle lightly with salt. Using a vegetable peeler, remove as much of the skin as possible from the peppers. The convex parts will be difficult, so don't bother trying to get it all. Cut peppers in half lengthwise and in half again. Put the peppers between two flat plates until grilling time. Halve the roma tomatoes. Cut the potatoes into 1/2" slices and rub with pure olive oil. Cook vegetables on a readied grill for about 8 minutes. Potatoes will take about 12 minutes. Turn the vegetables frequently and brush frequently with marinade. - - - - - - - - - - - - - - - - - - NOTES : Vegetables grilled with a lemon-olive oil-basil marinade. Nutr. Assoc. : 0 3572 4695 3234 0 2135 3773 * Exported from MasterCook * Open-Faced Vegetable Melt Recipe By : Cooking Light, Nov/Dec 1993, page 114 Serving Size : 2 Preparation Time :0:23 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon olive oil 1/4 cup thinly sliced onion 1/2 small zucchini -- (1/2 cup) halved lengthwise and sliced 1 clove garlic -- minced 1/2 cup seeded coarsely chopped unpeeled tomato 1/4 cup commercial roasted red bell peppers drained and coarsely chopped 1/4 teaspoon dried whole thyme 1/8 teaspoon pepper 1/2 cup shredded provolone cheese -- (2 ounces) 1 piece Italian bread -- (5-inch) split lengthwise and toasted -- (1/4 pound) 1 tablespoon grated Parmesan cheese Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute. Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve immediately. NOTES : This meatless sandwich resembles a French bread pizza. Nutr. Assoc. : 0 0 0 0 0 5296 1106 0 0 0 1198 0 0 0 * Exported from MasterCook * Saute of Mixed Vegetables Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 188 Serving Size : 8 Preparation Time :0:00 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cauliflower florets 2 cups sliced green beans -- cut into 1" pieces 1 1/2 cups diagonally sliced carrot 1 1/2 cups cubed peeled chayote -- * see note 1 tablespoon vegetable oil 1 cup chopped onion 1 cup chopped green bell pepper 2 cloves garlic -- finely chopped 3/4 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1/3 cup chopped fresh cilantro Bring 3 quarts of water to a boil in a large Dutch oven. Add the cauliflower, and cook for 3 minutes. Add green beans, carrot, and chayote; cover and cook an additional 4 minutes. Drain and rinse under cold water; drain well, and set aside. Heat oil in pan over medium heat. Add onion, bell pepper, and garlic; cover and cook for 8 minutes or until tender, stirring occasionally. Add cauliflower mixture, salt, cumin, and pepper; cover and cook an additional 5 minutes or until thoroughly heated. Remove from heat, and stir in cilantro. - - - - - - - - - - - - - - - - - - NOTES : Zucchini can be substituted for chayote, if desired. Serving size: 1 cup. Nutr. Assoc. : 2512 3568 20024 2535 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach With Chili Oil Recipe By : Cooking Light YEAR: 1995 ISSUE: October PAGE: 131 Serving Size : 5 Preparation Time :0:05 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili oil 1 clove garlic -- minced 20 ounces fresh spinach 1/4 teaspoon salt 1/4 teaspoon pepper Heat oil in a large Dutch oven or wok over medium-high heat. Add garlic; sauté 1 minute. Add spinach, salt, and pepper; toss well. Cover and cook 5 minutes or until spinach wilts, stirring well after 2 minutes. - - - - - - - - - - - - - - - - - - NOTES : Serving size: 1/2 cup. Nutr. Assoc. : 4267 0 0 0 0 * Exported from MasterCook * Stuffed Zucchini Recipe By : Frances Bolton Serving Size : 6 Preparation Time :0:45 Categories : Appetizer Main Course Side Dish Vegetable American Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium zucchini 2 tablespoons butter 1 cup chopped fresh mushrooms 2 tablespoons all-purpose flour 1/4 teaspoon crushed oregano 1 cup grated Jack cheese 2 tablespoons chopped pimiento or green onions 1/4 cup grated Parmesan cheese -- garnish Cook whole zucchini in boiling salted water about 10 minutes, or until tender; drain. Cut in half lengthwise. Scoop out centers, leaving a 1/4 inch shell; chop scooped out portion and set aside. Melt butter in a large skillet; sauté mushrooms about 3 minutes or until tender. Stir in flour, oregano; remove from heat. Stir in Jack cheese and pimiento or green onion; stir in reserved chopped zucchini. Heat mixture through. Preheat broiler. Fill zucchini shells, using approximately 1/4 cup filling for each. Sprinkle with Parmesan cheese. Broil several inches from source of heat for 3 - 5 minutes or until hot and bubbly. Note: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. Broil for 5 - 7 minutes instead of 3 - 5. - - - - - - - - - - - - - - - - - - NOTES : Broiled zucchini stuffed with mushrooms in their own thickened juices, herbs and Jack cheese. Very good! Nutr. Assoc. : 0 0 2673 0 3133 26152 4487 0 * Exported from MasterCook * Vegetable Filling Recipe By : Slim Ways Mexican p 125 Serving Size : 4 Preparation Time :0:25 Categories : Meatless Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 1 1/2 cups onions -- thinly sliced 1 1/4 cups red bell pepper -- julienned 1 medium jalapeno -- seeded & julienned 1 clove minced garlic 1 1/2 cups zucchini -- halved & sliced thin 1 1/2 cups yellow squash -- halved & sliced thin 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1. In a large nonstick skillet, heat oil. Add onions, bell pepper, jalapeno pepper, and garlic. Cook over medium heat, stirring frequently, 8 minutes, until veggies are tender. 2. Add zucchini, yellow squash, salt, and black pepper to onion mixture. Cook, covered, 10 minutes, until zucchini is tender-crisp. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Minestrone Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 128 Serving Size : 4 Preparation Time :0:00 Categories : Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 3/4 cup chopped onion 3 cups water 2 cups diced zucchini 1 cup diced carrot 1 cup drained canned cannellini beans or other white beans 3/4 cup diced celery 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon dried oregano 1/8 teaspoon coarsely ground pepper 14 1/2 ounces diced tomatoes -- undrained 1 clove garlic -- minced 1/4 cup uncooked ditalini or elbow macaroni 4 teaspoons grated Parmesan cheese Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand. To serve, ladle into individual bowls, and sprinkle with cheese. Yield: 4 servings (serving size: 1-1/2 cups soup and 1 teaspoon cheese). Nutr. Assoc. : 0 0 0 5663 0 26386 0 0 0 0 0 0 0 0 0 26044 0 0 0 This was hard to do! I'm a high-carb girl myself. I hope you aren't vegan!

I'll be trying this one as well. there are so few things that I can eat but I can eat all of the things in this recipe. Thank you.