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    You are in: Home / Cookbooks / Vegan Pleasin'
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    120 recipes in

    Vegan Pleasin'

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    From David Thompson’s book, Classic Thai Cuisine. A very filling dessert, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in a food processor and then return to the pot with the pandanus leaves. NOTE: Pandanus leaves (bai toei horm) are leaves used in desserts and occasionally in savoury cooking. Their flavor, released only when subjected to heat, is woody and nutty. Available from Asian food stores. If fresh is unavailable, by all means, use frozen. Although they are not as fragrant as the fresh, they are a better alternative than the essence that is available in small glass bottles.

    Recipe #505668

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section.

    Recipe #504644

    This recipe is based on one from Jude W. Theriot’s book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to Jude W. Theriot. The recipe really calls for Accent, which is monosodium glutamate; I’ve offered up creole seasonings as my own personal substitute. Prep time doesn’t include the overnight refrigeration time.

    Recipe #503927

    From Taimi-Previdi’s cookbook, The Best of Finnish Cooking.

    Recipe #503114

    From Lyn-Genet Recitas’ book, The Plan. She says, “Making your own flax granola is very easy. You can double the amounts of ingredients if you wish, to have more granola on hand.” You may use any amounts or combination of dried fruits and nuts as the ones listed below are suggestions. Prep time doesn’t include the overnight refrigeration. Where no amount is indicated it is "to taste".

    Recipe #496638

    From Bob Greene’s book, 20 Years Younger. Per serving: 264 calories; 1.6 g saturated fat; 5 mg sodium; 6 g fiber.

    Recipe #495148

    From Carl Jerome’s cookbook, Cooking for a New Earth. He says, “This soft, delicately flavored sorbet makes an elegant light finish to a late summer meal. There is enough vodka in the recipe not only to add balance to the flavors of the fruits, but also to make this an adult dessert. You can, of course, use sliced fresh strawberries instead of the raspberries. Eaux-de-vie are flavored white brandies. Inexpensive white brandies taste like chemically scented gasoline, but the fine, expensive eaux-de-vie have the fragrance of a field of fresh fruit, the texture of the fruit as you swallow, and a burst of alcohol in the back of your throat. Rare as they are, eaux-de-vie are worth exploring. They are not like flavored vodkas.” This recipe requires a blender or food processor and an ice cream maker. Cook time doesn't include freeze time.

    Recipe #491438

    From Jennifer Cornbleet’s book, Raw Food Made Easy for 1 or 2 People. Use Granny Smith apples for a tart, less sweet apple juice. You’ll need a cutting board, an 8-inch chef’s knife, and a juicer. Juicing the ginger first allows the apples to push more of the ginger through the juicer. I include the stems and seeds in the juicing process.

    Recipe #490851

    From Jennifer Cornbleet’s book, Raw Food Made Easy for 1 or 2 People. Use Granny Smith apples for a tart, less sweet apple juice. “Greens powder” is nutritious whole-food supplements made from dehydrated wheat, kamut, and barley grasses, blue-green algae, and/or dehydrated green leafy vegetables; there are many good brands available including Perfect Food (Garden of Life), Green Kamut, Vitamineral Green and Pure Synergy. You’ll need a cutting board, an 8-inch chef’s knife, and a juicer. Juicing the ginger first allows the apples to push more of the ginger through the juicer. I include the stems and seeds in the juicing process.

    Recipe #490850

    From Jordan Maerin’s cookbook, Raw Foods for Busy People. She says, “Tahini makes a deliciously rich dressing for salads.” I so agree!

    Recipe #490621

    From Jordan Maerin’s cookbook, Raw Foods for Busy People. It calls for recipe #490621 #490621 for the Tahini Dressing.

    Recipe #490623

    From Louise Hagler’s cookbook, Tofu Cookery. A light green colored dip with a green onion nip. Per ¼ cup serving: calories: 66, protein: 4g, fat: 5g, carbohydrates: 3g.

    Recipe #490447

    From Stephanie Tourles’ book, Raw Energy. She says, “This is my healthful, raw version of peanut brittle, without the tooth-chipping hardness, refined sugar, and corn syrup. It still delivers that satisfying combo of salty sweetness with lots of crunch. These snack bites pack quite a nutritional wallop that promotes skin, hair, nail, and prostate health and restores iron-deficient blood. Pepita Brittle is a great afternoon snack to munch, especially if your energy reserves are running on empty and it’s still a few hours before dinner.” A good source of: iron, zinc, selenium, copper, calcium, potassium, phosphorus, magnesium, manganese, essential fatty acids, natural sugars, vitamins B, D, and E, protein, and fiber. This recipe requires a food processor or a blender to chop the seeds and a dehydrator. Prep time doesn’t include soaking and draining the seeds or dehydration/cooling time.

    Recipe #489657

    From Jill Sklar’s and Annabel Cohen’s book, Eating for Acid Reflux. They say in its intro, “Roasting vegetables adds flavor to this soup without adding GERD-offensive spices. It’s extremely low in fat and full of fiber, so it’s filling and perfect as part of a weight-loss regime. This soup is like a garden in a bowl. It’s so refreshing served cold on a hot summer’s evening and perfect served hot if you’re not a cold soup fam. Cilantro is comforting for reflux sufferers. If you can tolerate the garlic and a bit of heat, add the garlic and hot pepper sauce. If not, leave them out.” Nutrient analysis per serving: 120 calories, 5g protein, 16 g carbohydrates, 5g fat, 0.5g saturated fat, 244 mg sodium, 0mg cholesterol, 15 % calories from protein, 54% calories from carbohydrates, 36% calories from fat, 4g total dietary fiber. Prep time doesn't include chill time.

    Recipe #489655

    Found this recipe in my local Portland Press Herald newspaper’s Food & Health section from July 28, 2004. Attributed to Lawrence Davis-Hollander’s “The Tomato Festival Cookbook.”

    Recipe #485483

    From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

    Recipe #483314

    From Australia the Beautiful Cookbook. “On the Coral Coast in Far North Queensland, a tropical fruit industry is growing rapidly. The guava is one of the fruits cultivated there. It is a native of South America, from where the Spanish and Portuguese Spread it throughout the world. .There are two main species grown in Australia, the common guava, which has yellow, white or pink flesh, and the cherry guava, which has red flesh and is sweeter and more acidic. Guava is a scented fruit that must be perfectly ripe when used. The best guavas I have tasted were from Mossman, just north of Port Douglas.” Cook time doesn’t include freezer time. Requires an ice cream maker.

    Recipe #482135

    From Australia the Beautiful Cookbook. Desirée potatoes are reddish pink-skinned potatoes usually oval and have a cream-colored, slightly waxy flesh.

    Recipe #481998

    From Cathy Luchetti’s book, The Hot Flash Cookbook. The recipe intro says, “Chard is strong in flavor, rich in vitamin A and magnesium, and a tasty base for a sprinkling of sesame seeds.” The ingredients in the book call for “steamed rice or cooked pasta for serving” but that is not food.com-friendly! So, please be advised that you’ll want to serve this over your carb of choice; mine is shiratake noodles.

    Recipe #478452

    This recipe is based on one from First magazine, January 2, 2012 issue. Health bonus: the abscisic acid in edamame helps prevent the chronic inflammation that causes atherosclerosis – hardening of the arteries. Nutrition info per serving: Cal. 92, Pro. 7g, Carb. 7g, Fiber 2g, Sug. 2g, Chol. 0mg, Sod. 108mg, Total fat: 4g, Sat. 0g, Trans. 0g.

    Recipe #470976

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