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    You are in: Home / Cookbooks / To be tested
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    197 recipes in

    To be tested

    The purgatory of the recipes. i havent tried these yet. I'm slowly working my way through them but more seem to be added! It's enough to drive a person mad ha ha heeeeeeeee heeeeeeeee
    « Previous 1 2 3 4 . . . 8 9 10 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A must - every Christmas

    Recipe #81418

    12 Reviews |  By Sudika

    This is a recipe from Kurma Das, the world best vegetarian cook. I can vouch for this dessert, it is TO DIE FOR. To many aficionados of Hare Krishna cooking worldwide, halava rates on top of the list of their favourite dishes. It's hot, buttery, sweet, flavoursome and completely satisfying, especially on a cold winter's day. In this recipe, the humble semolina teams up with the world's two most expensive spices - saffron and cardamom. Enriched with sultanas and flaked almonds, serve fluffy, plump grained halava hot with cream, custard, or as is for an epicurian experience.

    Recipe #141371

    From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra "umpf" to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Cooling period of 20 minutes not included.

    Recipe #173527

    Don't know what to do with that Semolina. Here is a simple recipe.

    Recipe #195134

    A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.

    Recipe #201192

    From Fareshare Gazette www.fareshare.net 2003 A recipe mailing list I belong to. The recipe is attributed to Vietworldkitchen.com and Andrea Nguyen

    Recipe #201553

    This is a nice meatless pasta dish with an Asian flair. It also makes a tasty side dish with grilled meats or fish.

    Recipe #160389

    The recipe for this marinade is inspired by the excellent Toronto vegetarian restaurant Fresh, where "even the tofu tastes good" (to quote a dear, dear non-tofu-loving friend), and their cookbook "Fresh at Home". These are delicious and you can serve them with salad, over rice, or in a burger or wrap. Overnight marinating time included in prep time.

    Recipe #200638

    Modified from Cooking Light who forgot to tell you to press it and to wash the Quinoa completely.

    Recipe #199819

    From a 1997 issue of Cooking Light magazine. This uses soba (buckwheat noodles) that can be found in the asian aisle of many supermarkets, whole foods markets, and asian markets. This is said to pair well with grilled meats and seafoods because of its hot-and-sour dressing.

    Recipe #199784

    9 Reviews |  By Jazmina

    This is the best yummiest tofu you will ever eat. I kid you not. It was adapted vegetarian style from a traditional Japanese recipe here on RecipeZaar, Enjoy!

    Recipe #199547

    Created for RSC 8. This is a great dish to accompany all your favourite curry recipes. If you're feeling lazy, you can use canned coconut milk, but I do encourage you to make your own, like Recipe #190959 - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make. This pilaf recipe was developed to accompany Recipe #161394. Please note that the recipe is not as caloric as the index indicates. It counts the coconut (used to make the coconut milk) twice - once in the actual pilaf recipe, and where I separately state how to make the milk. ;-)

    Recipe #161393

    wonderful, fragrant rice dish. it has a beautiful golden yellow color. i got this recipe from a local newspaper food column and am very grateful to chat mingkwan, who published it in the paper.

    Recipe #80941

    95 Reviews |  By Geema

    Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.

    Recipe #63446

    This is from the Weekend magazine that was published this Friday. Did you know that dosas are considered to be quite nutritious since they are made of parboiled rice(which helps preserve the vitamins in the rice unlike polished rice) and lentils. Dosas are served with sambhar, coconut or onion chutney(generally you'll get all these when you order for a dosa in a typical South Indian hotel) or the traditional "Milagai Podi" which is a powdered combo of lentils, chilli powder and other condiments. "Milagai Podi" is mixed with liberal spoonfuls of gingelly oil to create a delectable accompaniment to dosas.

    Recipe #62529

    19 Reviews |  By beckas

    This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

    Recipe #60330

    7 Reviews |  By Rita~

    This is a vegetarian dish from Bon Appetit January 2003

    Recipe #53880

    29 Reviews |  By Sueie

    Great side dish, just a little bit different.

    Recipe #29074

    Serve these with warm crusty rolls to mop the juices up with. Eat them as a salad or starter in a Middle Eastern style meal.

    Recipe #199053

    1 Reviews |  By winkki

    This is NOT especially a substitute hamburger, more like a potato patty with a middle eastern flair. But it is filling and works well in pita with tahini, tomatoes, lettuce, etc (or dh likes his with ketchup...oh well). If you want a richer flavor, you could add an egg and some zippy spices; we use this for fasting days when we are looking for low key vegan foods so it is deliberately pretty mild. (The kids also prefer it this way anyway...and eat theirs with ketchup as well - it's dh's fault!) I do sometimes add rosemary, basil, a splash of olive oil, etc...this is more of a 'base' recipe to which you can add on. Also good with sauteed mushrooms and onions, baked potato-type toppings, or spaghetti sauce on it...be creative! :o) I leave out the powdered milk when we want to go fully vegan and truthfully have never noticed a difference one way or the other so don't worry if you don't include it. You can also shaped them into balls instead of patties and serve with tahini sauce (sesame seed dressing) for appetizers.

    Recipe #85608

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