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    You are in: Home / Cookbooks / 13 - Vegan Recipes To Try
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    128 recipes in

    13 - Vegan Recipes To Try

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    Traditional chapatis are made every day in India and contain only two ingredients, the flour and the water. This makes them very simple to make and very healthy too.

    Recipe #185458

    49 Reviews |  By Marie

    Yummy! Use with your favorite dip or eat as is, either way, they are great!

    Recipe #51116

    A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.

    Recipe #184005

    This is wonderful on cracker, toast or sandwiches!

    Recipe #181468

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    An untried raw food vegan recipe that was recommended on a vegan newsgroup I lurk on. Aug 2004: Finally got around to making these myself. They are pretty sticky so I rolled them in coconut just like truffles. Big hit with the 3 year old and me. Would be worth putting in the fridge or freezer to firm them up.

    Recipe #51935

    7 Reviews |  By Geema

    This spread is extremely nutritious and versatile, good for spreading on pita crisps or as part of a wonderful veggie sandwich. Serve warm from the oven, or at room temperature.

    Recipe #83095

    I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.

    Recipe #21105

    This recipe is adapted from a cookbook called vegetarian creations. It is a big hit with meat eaters and vegetarians alike! Even kids love it. A great substitute for meatballs and they even look like meatballs.

    Recipe #29671

    From "Zingerman's Guide to Good Eating" (a cookbook I HIGHLY recommend), this is an absolutely delicious Catalan garlic toast soaked with tomato juices and drizzled with olive oil and sea salt! It can be topped with chopped olives, capers, anchovies or serrano ham and is incredibly wonderful when the bread is grilled and a good olive oil is used. And, this is a good way to use up fresh tomatoes that are getting a little past their prime.

    Recipe #85349

    These are delicious, and very low in fat! I've served these with all sorts of dips, salsas, or hummus, and they always disappear-even before all the store bought chips or crackers. Feel free to experiment with the different spices shaken over the tops. Cumin is great for Mexican dips, but the Garlic Powder works really well too. Cayene pepper might be nice too if you like things a bit more spicy!

    Recipe #78738

    35 Reviews |  By Bergy

    In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!

    Recipe #16901

    14 Reviews |  By Geema

    You will love these little falafel balls that are soft on the inside and crunchy on the outside...without frying in oil! Serve in a pita with your favorite cucumber sauce.

    Recipe #179945

    44 Reviews |  By Mirj

    These are very addicting.

    Recipe #14303

    My take on Spanokopita. I added in the roasted red pepper because I love it and it matches well with the spinach and seasonings. I didn't add in feta. I would have, but mine went bad. It tasted delish anyway.

    Recipe #68352

    Consistently eaten by the batchful, this dip is meant to be shared. Super easy & very very tasty - the spiciness depends on how much spice you add. I like to serve this with white tortilla chips and strips of sweet bell peppers (the colors look nice together). This recipe is adapted slightly from Lean & Lovin' It! by Don Mauer.

    Recipe #182069

    Delicious & chewy granola-like bars with protein

    Recipe #154036

    2 Reviews |  By Brenda

    This recipe has it all; low-fat, colorful, delicious, and easily adaptable to other dishes! Enjoy!

    Recipe #14132

    This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!

    Recipe #187135

    This is from Paul Newman's Cookbook, and was named after Joanne Woodward. Lovely, healthy, delicious! Prep time does not include cooking rice.

    Recipe #84235

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