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I love grain salads and find those made with barley tend to keep very well. If you make this ahead, you'll just need to store the beets separately. I think this makes enough for about 8 as a side. This came from Alive Magazine. I like to add some fresh herbs into the dressing, whatever I have on hand. Other types of vinegar would work well here.

Recipe #455019

Easy to prepare tagine which benefits from slow cooking. Use whatever veg is in season, things like green beans, potatoes, carrots and other root veg work well. Originally found on, with a few minor tweaks. Serve over couscous or with some crusty bread, maybe both!

Recipe #456765

A non-dairy recipe from the International Veg. Union. I love grilled mushrooms, delicious over lightly toasted baguette slices.

Recipe #456762

This is the way my aunt showed me years ago to make a simple, fresh tomato sauce. It can be used in many ways, of course most favour it over pasta. I didn't know her exact quantities but I found a very close version If you're new to blanching & de-seeding tomatoes, it's pretty easy and I've put the instructions at the bottom...there are also lots of tutorials online showing you how. I've never tried it, but apparently this freezees well.

Recipe #456839

This originates from Veg Times January 2000, but I found it veganized by They're intended to be served with your favourite tomato sauce over pasta.....I think they would really compliment many other dishes.

Recipe #456798

I've read lots of things about where this dish got it's name, but there doesn't seem to be a definitive answer. Some theories are that it simply means 'normal', and some that it was named after a heroine in an opera. I like to think there was a little Sicilian lady named Norma who dreamed this up. The traditional version uses ricotta, and there are lots of versions with parmesan or pecorino. You can of course top with whatever you like, or enjoy as-is which is simple, fresh and delicious. There are so many versions of how to make this dish, Rachel Ray has a version where the eggplant, tomatoes & garlic are roasted first, some pan fry the eggplant first. This is a method I find a little less time consuming and do-able for a weeknight meal. You could also use tinned tomatoes if need be, probably 2 of the large 28oz tins.

Recipe #456842

A very simple side salad which would go nicely alongside a curry and rice. There isn't much to this, the beauty is in its simplicity. According to the Int'l Vegetarian Union, this is a Swahili recipe, common in Kenya & Tanzania. (

Recipe #456927

Posting for ZWT7, although I haven't tried this yet I think it looks fantastic. I also love that it goes into the oven for 40 minutes, it's pretty low fuss. Came across it on a Kenya travel website,

Recipe #456925

Found in a guide to Costa Rica, this makes a nice change from plain rice and is pretty simple to prepare. I tweaked slightly to use brown rice, most versions use white, and most versions use chicken broth. Use any way you would normally use cooked rice!

Recipe #456935

I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.

Recipe #457453

I lived in this canton in Switzerland for about 18 months and I came across this sort of hearty bean & barley soup often. The traditional version uses smoky bacon, eggs & cream. I have made it vegan, you could still use the egg & cream if you wish. Or mix in any vegan creamer or Tofutti style sour cream. Serving size is approximate. Most of the cooking time is inactive, leaving the soup to simmer for a few hours, and does not include soaking the beans & barley ahead of time.

Recipe #457448

This recipe is one of my first experiments making a vegan "cheese" style sauce. It is from "How it all Vegan", which is such a fabulous book. When I first made it, I misread and used sunflower seeds instead of sesame - and now I'm not sure which version I like better. If you're wondering, the consistency is similar to hummus, and if you've never made one of these so-called "cheeses" don't expect it to be like the dairy cheese you know, it's quite different. Great, different. Note that this makes quite a bit - the recipe says 1 cup, but I'd say it's close to 2. So if you're using this as a sandwich spread, that's quite a bit to go through unless you try freezing (I haven't tried that yet). According to the book it should last 7-10 days. Having said that, if you've got people over - put this out with some crackers and it won't last long!

Recipe #400300

Yet another one from Moosewood cooks at home. I guess I'm in the mood for stew! You can top this with grated cheddar if you like (or vegan cheese for that mater). Cilantro is optional, but I think it really makes it. I also like cornbread with this - very satisying.

Recipe #402070

This started off being an idea for a tofu shish kebab. Ended up more of a fusion ... a really tasty fusion! Sharp tang of lime with some sweet curry. Depending on your curry powder you may want to add extra heat with chili powder. You could also lace in some mushrooms, peppers and/or eggplant pretty nicely. Prep time does not include marinating time which should ideally be overnight or more.

Recipe #418012

I adapted this from a recipe on I reduced the oil, and instead of peas, used leafy greens. You could change the greens as you wish. I'm trying to eat more leafy greens like swiss chard, hence the idea. I must admit though, as much as I want to, I really don't care for swiss chard on its own in this - it just plays too big a role. So I've only listed spinach, you can sub in as you choose (recommend up to 1 cup of the spinach could be subbed). The recipe was also altered by adding a few extra spices and some liquid to give it a little gravy. It makes enough for 2 as a side dish, or for 1 as a generous main. I served with roti and some tofu on the side, "Recipe #318406" today. Provided you have these spices on hand, it's a pretty quick recipe and open to subs.

Recipe #418011

"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!

Recipe #412852

I have been reading about the medicinal qualities of sage, specifically for sore throats that are plaguing my family right now. I came across this recipe on, as well as a few other sites with virtually the same ingredients and method. I really enjoyed the flavour of this tea, it didn't feel like taking your medicine at all. I saved the leftovers and enjoyed it as cold iced tea today. Not sure it has the same medicinal benefits cold, but it sure tasted great. You can also use this warm as a gargle. As with all herbal remedies, you need to do your own homework. I know that you should avoid sage if you are pregnant or nursing, (since sage is used to help dry up milk production after weaning babies). Hopefully you've got some fresh sage and mint growing so that you can try this without having to spend a lot at the grocery store.

Recipe #431722

Chia apparently absorbs about 9x its weight in water. It becomes jello-like and makes a great egg replacer. This recipe is meant to replace one egg. Use it in the same way you would use a "flax egg" in vegan baking. I have read on various blogs that the neutral flavour of chia is preferred over flax. There should be no need to grind the seeds first (as you do with flax), I suppose if you were in a hurry though, it would "gel" more quickly if you did.

Recipe #422264

I've been looking for a way to enjoy spanakopita without feta and found this recipe on I believe it was adapted from Vegan with a Vengance. So as a fan of Isa Chanda Moskowitz I'm sure this is going to be great. If you've ever made spanakopita you already know it can be a time consuming thing to prepare, but usually well worth the effort. One of those oil spray pumps can be very helpful with this. *Note that you have to plan ahead and defrost your filo beforehand (see note below about that). Authentic filo contains eggs, I don't know if most of today's modern (frozen) brands are vegan or not, so be sure to check. UPDATE JAN/11: c marcella pointed out below that authentic phyllo would not contain eggs, so I stand corrected on that point. Thanks c marcella.

Recipe #427720

I recently started to cook with spelt berries and in the beginning wasn't sure how best to cook them. I've since learnt that the same general rules apply as cooking brown rice, with a ratio of 1:2 with water. If you don't have the time you don't have to soak them before cooking, just add some more water and cook a little longer. One cup of cooked spelt has about the same number of calories as brown rice, with twice the amount of protein & iron. Spelt is naturally high in fibre and contains significantly more protein than wheat, 25% more I have read. Other recipes I've read use a ratio of 1:3, but that usually means draining out the excess water...this seems to work for me, adapted from Anita's Organic Mill, (

Recipe #430405

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