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

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    This delicious recipe came from a class I took at my local food co-op on sea vegetables by Nishanga Bliss. It is super easy to make and is wonderful for people who have not done a lot of cooking with or eating of seaweed, like me. I served it as a side to veggie burgers and ate leftovers cold in my lunch the next day. You will probably be able to find the seaweed in natural food or Asian stores. Variations: use almond or peanut butter instead of tahini, add garlic while cooking the onion, add whole toasted sesame, pumpkin or sunflower seeds.

    Recipe #358332

    From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce.

    Recipe #343857

    From the October 2006 issue of Vegetarian Times.

    Recipe #341627

    From the October 2008 issue of Vegetarian Times.

    Recipe #326349

    This is an untried recipe from Robin Robertson's Vegan Planet. I probably won't be trying it until fava beans are in season again but it sounds so good that I thought I'd post it in case anyone else wants to try it with dried, frozen or canned fava beans. The recipe notes that if favas are unavailable, you can substitute butter or lima beans. Serve over couscous or rice.

    Recipe #325189

    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

    Recipe found on VegCooking.com, by Chef Beverly Lynn Bennett.

    Recipe #320078

    I tore the page out of the magazine this is from, but I think it is Martha Stuart Living. I have no idea from what year it is from. I have made this into a vegetarian version by leaving out the tuna. We thought it was very tasty and used whole wheat pasta from the farmers' market, It's quick and easy, making it a great choice for a weeknight meal.

    Recipe #320040

    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

    From the Whole Foods website. The websites reminds you that the tea leaves contain caffine.

    Recipe #319925

    From The Vegan Sourcebook by Joanne Stepaniak. So simple yet delicious.

    Recipe #317338

    From Vegan Vittles by Joanne Stepaniak. This is a tasty, simple and hearty dish. I didn't have quick cooking brown rice and just used cooked brown rice instead- about a cup and a half- and it turned out just fine. I also doubled the tomato sauce because I wanted to use it up and it was delicious. You can definately play with this recipe. I may add some ground not meat next time.

    Recipe #314705

    From The Vegan Sourcebook by Joanne Stepaniak. This is a great alternative to hot cocoa when you want something sweet and warm. It's super easy to make.

    Recipe #314699

    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

    From the November/December issue of Vegetarian Times.

    Recipe #298552

    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

    A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

    Recipe #275998

    Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

    Recipe #255318

    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

    From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

    Recipe #227067

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