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    You are in: Home / Cookbooks / Jude's Vegan cookbook
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    21 recipes in

    Jude's Vegan cookbook

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    This is a wonderful soup, creamy and warm with just a hint of curry, it's quite enjoyable.

    Recipe #246992

    This is some of the most delicious soup I've ever tasted. I got the recipe (and my first sample) from Food Dabbler Willy at our local Whole Foods Market.

    Recipe #139574

    This is as close as it gets to Café Yumm’s® original Yumm Sauce®. I have eaten many yummy bowls over the years and I’ve tried to dissect the flavors of the sauce and come up with a recipe that’s close, and here it is. This sauce is egg free, dairy free, gluten free and sugar free. If you have nut allergies I suggest you stay away, sorry. This sauce is great with rice and beans, pasta, a topping for chili and basting for chicken on the grill. Use your imagination, it tastes darn good with almost everything…enjoy.

    Recipe #297251

    I like to top with vegan sour cream and salsa!

    Recipe #101613

    1 Reviews |  By Ms May

    Very simple, TASTY recipe for Beer Bread - with no animal products in it! The flavor of the bread depends on the type of beer you use, so use the good stuff!

    Recipe #327861

    I suck at baking. We needed a quick bread to go with pea soup as its mysteriously cold lately. We dumped approximate ingredients in a bowl, mixed them with a bottle of beer and it ended up quite delicious. We sprinkled it with sesame seeds but I guess poppy seed would be better. You judge who is right.

    Recipe #304575

    a local grocery store was giving out samples of this and it was DELICIOUS!! this may be served either as a side dish to meat or seafood, or over pasta as a vegetarian main course. haven't made this myself yet so yield and cook-times are estimates.

    Recipe #226761

    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

    I got this recipe in my email today from Cooks Illustrated. It is a blue-ribbon winner developed by 11 year old Dana Sly.

    Recipe #115929

    Yummy vegan version of a breakfast favorite.

    Recipe #14644

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    This recipe is from my mother's newspaper clipping recipe collection, so I'm not quite sure when or where it actually came from... I suspect it's from the 70s. I've tweaked it here and there - it originally called for dry soybeans soaked overnight, but I love edamame and they're much more widely available now than they used to be. Prep time includes chilling.

    Recipe #109226

    A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.

    Recipe #56624

    This recipe combines the Julia Child method of cooking garlic in butter, and adds other ingredients for a lovely finished dish! :)

    Recipe #6746

    22 Reviews |  By ciao

    This is an variation on a recipe found in The Muffin Lady cookbook. I used plums, because that's what I had, but peaches would be delicious, too. She says to use unripe fruit, as it will ripen up and get sweet during cooking. Also, use sliced fruit rather than chopped, because chopped will tend to "get lost" during baking. These muffins are like a hand held fruit cobbler. So good!

    Recipe #57535

    39 Reviews |  By Joyce

    A delicious, fast and easy dish, using fresh or canned fruit. A family favorite , handed down through the generations.

    Recipe #9058

    Ezekiel Bread / Bible Bread/ Ezekiel 4:9

    Recipe #626

    Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

    Recipe #224363

    8 Reviews |  By Nose

    Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy.

    Recipe #111314

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