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    You are in: Home / Cookbooks / sofie-a-toast's vegetarian recipes
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    173 recipes in

    sofie-a-toast's vegetarian recipes

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    My boyfriend from south east asia said this is closer to traditional than most of the yellow curry versions we see in the US. No meat in this one but I'm sure you could add! Feel free to mix up the veggies too. The first time I made this, I used broccoli, snap peas, and baby corn instead. Although, the peppers are traditional. Adapted from Pinch of Yum

    Recipe #514620

    something I made up with leftovers that turned out amazing. You can use any kind of burger you want with any meat or a veggie patty.

    Recipe #514338

    A macaroni and cheese made with pepper jack for a tiny bit of a kick! Inspired by Ina Garten.

    Recipe #514340

    Inspired by the food network. This is a wonderfully fresh tasting, thin pizza.

    Recipe #514259

    was born out of an initial recipe fail. I usually don't like quinoa but the taste is masked here and it really adds to the texture of the soup!

    Recipe #513827

    This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!

    Recipe #43023

    I got this from my boss - super easy and delicious! Food.com keeps correcting the ingredient to "container of caramels" - rather, it should read "1(16.5oz) container of Marzelle caramel dip"

    Recipe #512891

    adapted from NY Times. Definitely has a kick!

    Recipe #512594

    Recipe #511928

    I had exactly 7 egg whites left from another recipe and used them for this! Surprisingly delicious, light, moist and chewy sweet bread. I'm not sure how authentic this is, but I'm not complaining. If you eat leftovers later, make sure to warm it up for a few seconds in the microwave - it is much better warm!

    Recipe #509879

    The most flavorful polenta I've ever had! I like this with a veggie ragout on top.

    Recipe #509574

    Delicious flavors that taste like the caribbean. From of my veggies

    Recipe #507470

    Recipe #507610

    A Betty Crocker recipe. Feel free to use whatever ravioli suits your taste.

    Recipe #506637

    adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

    Recipe #505385

    I first had this at a little cafe in LA and I've been making it religiously at home ever since. This is the only way my boyfriend will eat bagels. This is best with very ripe, fresh tomatoes.

    Recipe #505140

    Recipe #504101

    from Broke Ass Gourmet. She says "If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master."

    Recipe #503701

    Recipe #503435

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