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    You are in: Home / Cookbooks / Vegan Vittles
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    986 recipes in

    Vegan Vittles

    I'm gathering all my vegan recipes into a cookbook.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    From the Ball Blue Book, this is a yummy jam! Cook time is estimated.

    Recipe #64235

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    This is a delicious way to lose weight! There are three variations so you never have to get tired of the same old thing! Adopted from "Moosewood Restaraunt New Classics" cookbook. Enjoy!

    Recipe #92658

    Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!

    Recipe #43473

    These potatoes are not quite as crispy like fries but they're better for you because they're baked. The serving size says 4, but I eat all of them at one sitting! Adapted from Ina Garten's book,"Back to Basics"(Barefoot Contessa). Ina likes to cut them into fairly large wedges, but I like them smaller(like french fries) because I love the crispiness and get more of it with smaller wedges! Sweet potatoes are available year-round, but their prime season is really autumn and winter. Choose potatoes that are smooth and unblemished, and use them fairly soon because they don't keep as well as other potatoes.

    Recipe #333618

    Simple and elegant, a great way to use zucchini!

    Recipe #70755

    Yum! If you like garlic and cabbage, this is for you! Adapted from Great Good Food cookbook.

    Recipe #180508

    Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.

    Recipe #235366

    Adapted from Cook's Illustrated magazine, these have all the flavors I love!

    Recipe #155116

    Tastes remarkably like bacon! I tried a recipe on Zaar and tweaked it. This makes great sandwiches and can be used in stir frys, to top salads, anywhere you might use bacon. Enjoy!

    Recipe #318406

    Wonderful easy side dish, or us on top of pasta or steak. Adapted from Chef2Chef.

    Recipe #194201

    From Better Homes & Gardens, this is easy and tasty! Cook time is chill time.

    Recipe #118828

    MMMMMmmmmmm, this soup is so good! From Sara's Secrets TV show. Soba is buckwheat noodles. This is comfort food!

    Recipe #70758

    This is an Indian recipe, but embraced by South Africans where there is a large Indian population.

    Recipe #174350

    This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

    Recipe #89298

    Taken from Cooking Today and changed dramatically, I like this dish! I've upped the spices!

    Recipe #132352

    I just saw this on Boy Meets Grill with Bobby Flay and it is so good and easy I had to post! A great ending to a Moroccan meal! This is also a Caribbean and Southern recipe.

    Recipe #186849

    These are so easy to make and are so good for you! Lentil sprouts contain Vitamins: A, B1, B2, B3, B5, B6, B12, B15, B17, C, K, choline, folic acid, inositol, PABA Minerals: boron, calcium, chlorine, copper, iron, magnesium, molybdenum, phosphorus, potassium, selenium, sodium, sulphur, zinc The amounts are loosely given. I love them over salads, but are good snacks on their own. Cook time is sprouting time.

    Recipe #204489

    From Light and Tasty Magazine. This has lots of flavor!

    Recipe #125873

    From Rachael Ray, this is yummy! French and Spanish inspired!

    Recipe #113374

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