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    You are in: Home / Cookbooks / vegan cookbook for Shane
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    159 recipes in

    vegan cookbook for Shane

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    Typically, risottos are made of refined rice known as Aborio. By using barley instead, you get tons of heart healthy benefits! Barley is a cholesterol lowering soluble fibre. (recipe found on the heart and stroke foundation of Canada website)

    Recipe #204549

    Great alternative to General Tso's Chicken. Contributed to a vegetarian website by Sarah Booth.

    Recipe #96563

    The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.

    Recipe #9267

    A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

    Recipe #18803

    In honour of Mirjam. This soup is called Fakess (pronounced 'fahKESS') in Greek. It is very good. This belongs to that category of Greek cooking called 'Ladera' which, literally translated, means 'made of oil'. Olive oil is not just a fat, it is a key ingredient and flavour booster and is totally necessary. When my oldest son was turning 4 and I asked him what he wanted for his birthday dinner, this is what he ordered. I've given directions for both conventional cooking and crockpot - which I tried today. The pearl barley is not traditional, but we really like it. I think it's the aftermath of a Campbell's Beef with Vegetables and Barley fixation I had in the a long time ago.

    Recipe #70620

    This is a simple soup, delicious and bursting with nutrition. It can be made a day or two in advance, leaving out the pasta and Swiss chard. Just before re-heating the soup, add them in, so they retain their bite and colour.

    Recipe #11047

    (Marinating from 1 hour to 24 and accounts for the prep time.) This was my tasty intro to tofu ("a good, low-fat, meatless source of protein") from Marion Kane's TORONTO STAR food columns and her BEST OF FOOD COOKBOOK. Ms. KANE credits CHEF ETA BRAND with this amazing creation. Thank you both!

    Recipe #75630

    This Bonnie Stern "Heartsmart" recipe makes about 48 pieces and are a great snack or dessert. Ms Stern suggests eating them with yogurt cheese or fruit sorbet; or as a side dish with savoury foods like pork or roast chicken.

    Recipe #74135

    Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

    Recipe #75508

    5 Reviews |  By Debbwl

    Steamed vegetables folded into curried cocnut sauce.

    Recipe #395398

    This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

    Recipe #84474

    This is a great soup to eat for those of you who are dieting. It is free (0 points) on the weight watcher program. Full of good nutrition.

    Recipe #70423

    Flavorful, filling, healthy and delicious, this is more colorful and interesting than basic beans and rice...kidneys, black beans, garbanzos, spices and a dollop of peanut butter make this dish awesome, and it's easy to make! Seems a bit thicker than a stew to me. Oh, and my toddler loves it!

    Recipe #124863

    This recipe makes a large amount but don't worry when you taste this you won't be able to keep your spoon out of the bowl it is *that* delicious! Plan ahead this salad *must* chill for 24 hours before serving. Adjust the Tabasco and all seasonings to taste. This is perfect for a barbecue get together or to take to a potluck!

    Recipe #217605

    This is one of my many variations of the old Italian standby. Please feel free to adjust the types and/or amount of the dried herbs to suit your taste

    Recipe #60404

    This soup is not only filling but healthy as well. Easy to make and very tasty.

    Recipe #9071

    Delicious fried rice lies in the use of cooled, cooked rice. Freshly cooked rice will produce a sticky mess.. This is delish hot or cold. From The Garden of Vegan cookbook.

    Recipe #463326

    4 Reviews |  By Prose

    This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: http://ericglover.com/Vegetarian_Vegan_Fried_Rice_Recipe.html. Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.

    Recipe #377411

    3 Reviews |  By tbean1

    Simple fried rice made with frozen veggies.

    Recipe #197711

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