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    You are in: Home / Cookbooks / Makenna's book
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    173 recipes in

    Makenna's book

    I created this compilation for my niece Makenna, who is allergic to wheat, eggs and dairy. However, there are recipes in here with wheat, eggs, and/or dairy. I either found recipes I thought my sister would like for herself or figure she can substitute the allergens with safer ingredients for her daughter. I have not tried all of these recipes, so I cannot say they are a "best of" collection, just somewhere to start.
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    This tasty alternative to traditional ground beef is extremely versatile and can be used in all the same ways, as a topping for baked potatoes, with mash, pasta or layered in a lasagne.

    Recipe #345644

    A wonderful recipe submitted by Syeda Basarath to this week's Thursday magazine. Totally delicious and a must have for mango lovers!

    Recipe #71867

    Very easy, nutritious, delicious vegetarian dip. Great for picnics or on the road.Serve with tortilla chips, pita bread, or veggies.

    Recipe #98226

    Lentils made into a creamy dip! This can also be used as a sandwich spread.

    Recipe #400286

    Try this as an entree with mashed or roasted potatoes on the side. The origin clipping said to try it sliced as a sandwich filling too. I think this was originally a Cooking Light recipe.

    Recipe #126416

    From The Complete Guide and Cookbook for Raising Your Child as a Vegetarian by Michael & Nina Shandler. I made this tonight with White Rose Child's Recipe #284051 instead of this gravy. (I had tagged her recipe for a recipe swap. I haven't tried this gravy in a while and her's was so good I may never go back!) I didn't have any nutritional yeast or kelp powder, so I just put in an extra teaspoon of (shhh! Kikoman) soy sauce. 1 cup of dried lentils made about 2.5 cups of cooked lentils. For the bread crumbs, I used Recipe #280437.

    Recipe #295152

    A delicious, hearty soup for cold Fall evenings.

    Recipe #248085

    healthy source of protein for vegetarians

    Recipe #202108

    An easy, tasty recipe to serve with fresh salad... great for vege burgers too (especially with my Charged-Up Chilli as sauce! :) This is from the Australian Women's Weekly 'Great Vegetarian Food' cookbook. Serves four if made as patties and served with salad or veges; or makes about eight patties for burgers. Great for OAMC... This recipe has many possibilities - I usually add more spices than the recipe calls for; but it depends on your taste!

    Recipe #159387

    This is a great chunky vegetarian pasta sauce which almost tastes meaty. It is easy to sneak a few more vegetables in there if desired. The sugar is not strictly necessary and you may be able to omit the second lot of water. My toddler LOVED this recipe and couldn't get enough.

    Recipe #49597

    This is my GS fave. It is delicious, and nutricious. You can use Veg stock, and vegan sausage to feed vegetarians.

    Recipe #360056

    Serve this lovely, smooth soup with croutons. Recipe originally from the Yhteishyva magazine.

    Recipe #111120

    4 Reviews |  By BB2011

    From Vegetarian Times May/June 2010: Sweet potatoes and lentils get cooked in a curried broth inside packets for a lightly spicy dish. Serve with quinoa. Nutrition facts: 265 calories, 9g protein, 7g fat

    Recipe #424902

    A healthy meatless pasta....But one everyone seems to enjoy it.

    Recipe #108307

    Recipe #279566

    I've never cooked with lentils before. I started out making a curried lentil salad base, refrigerated what I'd done, then decided to changed the recipe into burgers. These have a lot of flavour and a nice texture. They're quite versatile too. I was low on breadcrumbs and had no eggs. I substituted the egg with 1 tablespoon each of powdered milk, plain flour and water. I substituted the breadcrumbs with 100g packet of rice crackers processed (approx 1 cup) and processed 2 pieces of wholegrain toast. NB: I've changed the breadcrumbs measurement from 2c down to 1c based on the first reviewers comments and I've since tested the recipe again. Thanks!

    Recipe #276760

    This lacto-ovo vegetarian recipe is one of the ones I've been making longest. It comes from a recipe card collection you would subscribe to buy one packet at a time, dated 1984 (My Great Recipes card packet 20 card 15). Even after lapsing from vegetarianism, it has remained a favorite and is just as tasty, just as filling as meat-based meatloaf. I find the recipe as given a bit dry without glaze, and have added a brown sugar-ketchup glaze, the same one used on the my family's meatloaf when I was a child. No one was thrilled with the hard-cooked eggs in the original so those have been omitted. Torn/cube bread works when I have a failed gluten-free bread baking experiment, but I discovered that half a tube of prepared polenta makes a very creamy stretcher when bread isn't available.

    Recipe #402699

    This taco filling is a healthier alternative to the meat version. I found this recipe on a “runners” message board where the posters were raving how much this tasted as good as a meat filling. I actually like it better than the fillings made with ground beef. It tastes great in taco shells on taco salads and anywhere you’d normally use a meat taco filling.

    Recipe #252590

    Spread on whole grain crackers or use as a vegetable dip.

    Recipe #119913

    This is a favourite of mine, I love to have it with FALAFEL! Hmmmm, yummmy!

    Recipe #11424

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