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PAC Fall '07

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Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

Recipe #224363

My Vietnamese fiancé absolutely loves Chao Ga. He and I edited a version we got to make it easier for our family. It's a thick rice soup. The rice gets soft and it's very comforting when sick. You can use just long grain white rice if you do not have glutinous rice. It's a great way to use leftover chicken, and sometimes I poach an egg on top after the rice has cooked to have more of a comforting feel. Sometimes you need to add more chicken stock to keep it soupy, so I check it a couple times while cooking. You can garnished with a couple of sliced Polygonum leaves, but I don't have them so I skip that part.

Recipe #183829

I got this recipe from my Husband's family. It's an easy way to jazz up the usual rice. Cook time is estimated, and doesn't take cooking the rice into consideration.

Recipe #239832

This recipe comes out of the Hare Krishna cookbook, The Higher Taste. I took a short cut and used organic tomato sauce from a jar instead of making my own. Of course home made is best. I also baked the Kofta balls instead of frying them in butter. I am only including the recipe for the Kofta Balls. I have changed some of the ingredients to suit my tastes. I didn't add any binder to this as the mixture was moist enough without it. Traditionally these Kofta balls are put over spaghetti, but I put them over Quinoa for something a little different.

Recipe #227533

A very moist cake with a lot of lemon flavor. Cake is similar to pound cake. A great cake to serve to company.

Recipe #253210

This spicy green is one of my favorites to toss on a salad, and I was craving something warm, so I decided to try sauteeing it in a healthy way--no oil! In just a couple minutes, I had a great warm topping to cover my lettuce and serve with other toppings. **Note: I am updating the recipe, as I think it deserves higher than the two stars it has gotten :( I have problems with onions (or my stomach thinks it does!), so I don't use them, but for those of you out there who want onions in the arugula, go for it! Here's a revised version of how to make the arugula, a bit more calorie-rich, but I'm sure many will find the taste improved. (Just for the record, I still like the greens without the onion and oil added, but I'm used to a blander diet.) Additional note: the original recipe, without the oil, onions and garlic, was 11 calories; I wouldn't worry about the onions and garlic, but you could definitely leave out the oil if you didn't want to add those extra calories.

Recipe #218843

This is the best version I've tried. From Allrecipes.com.

Recipe #191671

A tasty and filling soup. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for some of the lentils, add a stick of celery. The miso paste is optional but it adds flavour without having to add too much salt and pepper.

Recipe #150041

A soft and sweet treat for those of us who want something healthy, but can't live without our sugar.

Recipe #209610

This recipe was sent to me by a friend from Wales and she said she got it from the Herb Society. Its very spicy and healthy.

Recipe #233706

A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.

Recipe #253215

2 Reviews |  By Veghead

This salad has a great color presentation. Maple-flavored syrup can be substituted here but pure maple syrup is highly recommended.

Recipe #135081

Simple side. Found in Southern Living.

Recipe #181662

This is a great comfort meal that freezes well.

Recipe #254531

My husband and I found an organic restaurant here in town, and when I had my first tofu sandwich, I fell in love with it. I had to go home and figure out my own recipe immediately! This uses firm-extra firm tofu and tastes great on a toasted whole wheat bun.

Recipe #216654

I have been trying to find tasty ways to eat more quinoa, but find a lot of dishes a bit too stodgy. This is a delicious light and crispy salad adapted from a recipe by Flip Shelton from her book 'Green'.

Recipe #149270

This was cooked for us by our fabulous friends in Melbourne, Dave and Larissa. It is delicious.

Recipe #214845

Adapted from Donna Hay

Recipe #253915

This is a sticky, sweet rice, I got from my husband's family. It can be molded and then sliced to serve. It seems like a long process, but it's not that bad. I omit the peanuts because of my son's allergies. As commented by Elmotoo, you can add the syrup in stages until you get the desired consistency. (Thanks Elmo!)

Recipe #239840

I grew up eating this pie. My father was an avid cook and he was an excellent baker. I used to love when Christmas came round because I knew he would make this meat pie. I have also created a vegan version of this pie. You will need 2-9" pie crusts for this recipe. I use my Easy Spelt Pie Crust. This pie is delicious and tastes great with cranberries on the side.

Recipe #219145

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