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    You are in: Home / Cookbooks / Dreamy Vegan Recipes
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    120 recipes in

    Dreamy Vegan Recipes

    This is my collection of vegan recipes. To the best of my knowledge they all qualify as vegan either as is or by using/omitting optional ingredients. If you find any recipes here that don't qualify, please let me know.
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    I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes. Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme.

    Recipe #498140

    From VH Saucy Creations pamphlet

    Recipe #454153

    This is a recipe that came with my Nordic Ware Nonstick Bouquet Mini Cake Pans. These are really cute pans in flower shapes. The pans are also very dark. If you were to make this in lighter coloured pans you would probably want to increase the oven temperature to 350, although I haven't tried to do so.

    Recipe #457855

    Found in Chatelaine Food Express Quickies. This is a delicious way to use up leftover cooked rice!

    Recipe #455977

    I found this recipe on the Reader's Digest web site and I'm posting it for ZWT 7. This immune-boosting antioxidant cocktail supplies all your vitamin A for the day and more than half your requirement for vitamin C. If you don’t have a blender or food processor, you can still whip up this beverage with a wire whisk in a deep bowl.

    Recipe #455971

    Simple, refreshing and colourful salad from Africa. Recipe comes from The Vegetarian Passport Cookbook.

    Recipe #455529

    From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.

    Recipe #455533

    From LCBO's Food and Drink Magazine

    Recipe #455580

    By The Canadian Living Test Kitchen Rooibos tea a refreshing, caffeine free with a slightly nutty flavour that comes from the leaves of the South African red bush. Honeybush tea is similar but has a sweeter flavour. NOTE: Time to cook includes 2 hour refrigeration time.

    Recipe #455276

    Tested Till Perfect by Canadian Living. Here's a delicious twist on the Swiss tradition of serving pineapple and kirsch at the end of a meal to aid digestion. Serve with steaming hot tea.

    Recipe #455275

    From Homemakers magazine Serve with Ethiopian Sauteed Lamb or Beef ( recipe #454643 )

    Recipe #454644

    Here is another version of the distinctive Ethiopian spice mix that flavors many of their dishes. Use it to season grilled fish, poultry or meat during cooking, or sprinkle it on meat or vegetable dishes at the table. I found this recipe in Homemakers magazine.

    Recipe #454642

    Enjoy this flavorful salad with falafel, barbecued meat, fried fish or spoon it into a pita pocket. The recipe can be found in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian cooking. I found the recipe in the Toronto Star.

    Recipe #454281

    This dish is wonderful when garden tomatoes are at their peak. Use it as an accompaniment for fish or chicken. Adapted from recipe found in Canadian Living's Best Barbecue

    Recipe #454205

    Recipe found in Vegetarian Passport by Linda Woolven

    Recipe #454109

    Be sure to use fresh pineapple juice for this drink, not bottled. From LCBO's Food & Drink Magazine. The data base wouldn't allow me to add cava. Cava is Portuguese sparkling wine made by the Champagne method.

    Recipe #454111

    From the Canadian Living Test Kitchen.By The Canadian Living Test Kitchen In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. You may chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Add the dressing just before serving.

    Recipe #454124

    Source: Vegetarian Times Issue: November 1, 2008 You can prepare these Shallot crisps advance. Store them in a tightly sealed jar, they will keep at room temperature for 2 weeks. Cooking time includes 10 minute standing time for shallots.

    Recipe #454156

    Delicious topping for burgers, grilled mushroom and baked potatoes Source: The Vegetarian Gourmet by Andrea Chessman

    Recipe #433233

    From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.

    Recipe #373597

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