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    You are in: Home / Cookbooks / Magpie's Veg*n
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    95 recipes in

    Magpie's Veg*n

    All veg, mostly vegan.
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    Adapted from an Australian Women’s Weekly cookbook. Their version used kumara, which although we can find here, it isn’t as easy to find. Good use for a bumper crop of acorn squash in your garden. The lentils in this soup make it thick and creamy. I tried to add chives under the list of ingredients (just for garnish), but the recipe builder wouldn't accept it. Sorry reviewer #1 had such problems with it - not clear why you had to peel hot squash, when you start with the squash peeled and chopped. I upped the prep time based on your comments, although I had no problems doing all the chopping in 15 mins.

    Recipe #486242

    This is really quick and easy, one pot side dish which I love. The original recipe apparently called for sugar, which I left out because I find the coconut milk adds plenty of sweetness. I came across this on the "One Hot Stove" blog, originally from Cook's Illustrated. This uses one of those small tins of coconut milk. If you need extra liquid you could add more coconut milk, or a little broth.

    Recipe #476446

    A take on beef & Guinness stew, adapted from a version found on If you're a huge fan of stout, use two full bottles/cans and don't bother with the broth. This was originally meant to use seitan, but as I stay away from wheat, I've used tofu instead. You can use either in exactly the same way, maybe even tempeh. I prefer to leave out the potatoes and serve over mash instead, but others might prefer as is with some crusty bread on the side. I'm sure any dark beer would make a good sub for Guinness if you have to. As a point of interest, Guinness brewed by Moosehead in St. John NB is vegan, labelled Guinness N.A. According to, Guinness brewed elsewhere uses isinglass as a fining agent (which is a by- product of the fishing industry), so technically not vegan.

    Recipe #476448

    I adapted a recipe on for 'Spicy Squash', which although very good, wasn't quite to my tastes. This is a less sweet version, using a mix of veg and some greens, instead of just squash. It also has a creamy style gravy with the help of some cashew nuts which makes it more filling as a veg*n main. This calls for amchoor powder/amchur, which if new to you, is just a powder made from green (unripe) mangoes. It gives a distinct 'tang'. Most Indian groceries carry it, here in Canada I know Superstore even has it...but probably not worth buying just for this - I think some lime juice would be a pretty good substitute. This makes enough for two if you're serving alongside something else...a good idea as it is pretty rich.

    Recipe #461190

    I was looking for a curry recipe to use up some of the lovely yellow squash & zucchini we have growing and came across this style of curry on a blog called yummyoyummy. According to the original author, it's a Kerali style dish, and it is certainly very easy to prepare. I changed the cooking process slightly, and added in the leek which is much better than onion in this dish. If you can use yellow squash/zukes here, the end colour will be a beautiful light chartreuse. Servings are a bit of a guess, I think you would serve this alongside a few other things, would be enough for 4 in that case.

    Recipe #461191

    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

    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

    I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from This would probably be good for 4 as a side dish or 4 for lunch with a salad.

    Recipe #456846

    Light and fairly quick recipe for the grill, although you do have to factor in some marinating time. The version I came across originally called for seitan chunks, (found on Prep time doesn't include marinating.

    Recipe #456922

    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

    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

    A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on, submitted by the International African Vegetarian Network and Friends.

    Recipe #456933

    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 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

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

    Recipe #456762

    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 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

    This is a very healthy, live food recipe with nut protein, EFAs and veggies. Use as a sandwich spread or thin it out slightly to make it a dip. As a filling you can roll up in lettuce leaves or spread into celery sticks. The recipe originates from Alive Magazine. It made a huge amount so I cut the recipe in half. As this is "live" food it does not keep, you need to eat within 24 hours or it begins to ferment. Perfect time to pull out your seed sprouter and make your own lentil or other sprouts - or you can usually buy a variety of sprouts in your local produce store. A food processor is the best tool for this, in order to get a true pate consistency. I have made it in my blender, which worked but I had to add some water to help things along so it was more like a hummus consistency. I am also editing to include about a tsp of tamari/soy/braggs as an option. I found it needed it an extra boost of seasoning.

    Recipe #455016

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