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    You are in: Home / Cookbooks / AJO's vegan recipes
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    79 recipes in

    AJO's vegan recipes

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    From the Vegan Sourcebook by Joanne Stepaniak. The recipe says, "This spread offers a very rich and creamy alternative to commercial mayonnaise. It's also great for soy-sensitive children and adults as most prepared mayonnase substitutes are tofu based." This recipe is untried by me so far.

    Recipe #320032

    From The Vegan Sourcebook by Joanne Stepaniak. This is high in omega-3 fatty acids. Use as a replacement for dairy butter on toasted bread, bagels or crackers. I haven't tried this yet.

    Recipe #319927

    I think this is from Martha Stuart Living magazine. Add more water as needed- this is a thick vinaigrette.

    Recipe #320029

    From the July 2001 Vegetarian Times. Arame is a dried sea vegetable with a mild, sweet taste that is a good source of protein, iodine, calcium and iron. This makes a ton! Prep is fast if you use a food processor.

    Recipe #247603

    From Nov. '07 Natural Health Magazine.

    Recipe #320031

    From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.

    Recipe #343523

    From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

    Recipe #231965

    Found on the Whole Foods Website.

    Recipe #314929

    From weight watchers website. This is yummy. Not your traditional falafel, but fantastic for not being deep fried and much healthier this way. Note: If your chick pea mixture is too dry to form nice patties (which seems to happen with some of the canned chick pea brands) then just add some liquid to them to help them bind together, such as tahini, lemon juice, oil or water.

    Recipe #143502

    From Fatfree.com, posted by Jayne Spielman who credits this recipe to a 1998 NY Times article which adapted it from "Uncommon Fruits and Vegetables" by Elizabeth Schneider. Is that credit or what? Unusual but tasty and no fat.

    Recipe #223954

    From the blog fatfreevegan. These are tasty treats that are vegan and low in fat. We loved 'em.

    Recipe #263749

    This came from a vegan website.

    Recipe #225008

    These turned out pretty good. Took almost twice the amount of time to cook than what the original recipe stated (the time listed here is more accurate). Original came with a recipe for a mushroom sauce, but I served this with home made tomato sauce, like what you would put on to pasta. This makes a lot of croquettes and half of the recipe would be plenty for the two of us next time. I also had to add fine bread crumbs in order to get the patties to stick together. Adapted from a recipe submitted by Jan Gordon on fatfree.com. I think that this recipe will be even better with other vegetables and or herbs and spices added to the barley mixture. This is a good base recipe and warrants some playing around with. I'd love to hear how you tweaked it!

    Recipe #148023

    From fatfreevegan.com. This is a great vegan meal for the grill. It's super easy to make and way better for you than pre-made processed fake meat you can buy at the store. Be careful not to over cook or to let them dry out. Fab with bbq corn or other veggies, salad and a roll.

    Recipe #231971

    I think this is from Marth Stuart Living magazine. I haven't tried it yet but it looks yummy,

    Recipe #320030

    This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.

    Recipe #325186

    From Farmer John's Cookbook: The Real Dirt on Vegetables. I make this without the peanut oil and just a splash of the sesame oil for my dietary needs, but wanted to post it as written. This is a wonderful way to serve steamed broccoli.

    Recipe #285550

    From Dr. Fuhrman's new book, Eat for Health.

    Recipe #305627

    Recipe #321316

    From Dr. Fuhrman's new book, Eat for Health. This is a delicious and very healthy breakfast or lunch (or snack or whatever). You can't taste the spinach at all.

    Recipe #305623

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