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    You are in: Home / Cookbooks / Vitamitavegetarian!
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    388 recipes in

    Vitamitavegetarian!

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    Local source. I used and recommend this spice mix recipe: Recipe #454642 Canned/Tinned garbanzo beans can replace dried but it's best to use organic and *rinse well* to remove the excess salt!

    Recipe #514675

    I was sorting through my old recipe box from when I was a child and found this recipe I cut from a box of Zoom cereal. After x amount of years I'm finally getting around to testing it and loved the recipe and hope you do, too! We enjoyed this granola the traditional way in a bowl of milk. But I also composed a muesli bowl with plain whole milk yogurt, 1/4 cup of Zoom granola, drizzle of maple syrup, splash of coconut milk and a pinch of cinnamon. Experiment with other favorite seeds, nuts and dried fruit. Vegan!

    Recipe #514364

    Tofu can replace tempeh if preferred. For a meal-in-a-bowl serve over steamed short grain brown rice, whole wheat pasta, quinoa, etc. From Better Nutrition magazine. Only a few changes were made from the original recipe. Easy!

    Recipe #513993

    From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.

    Recipe #513959

    Tinkered and rearranged from a recipe found on apartmenttherapy.com. I also toyed with the thought of roasting the oranges (or {pan} grilling} and red onions but alas ran out of time, my fine foodie friends! Enjoying the seasonal specialty oranges available at the store *while I still have time*! PS I toasted the pistachios with the cumin seeds.

    Recipe #512789

    ...instead of applesauce! A copycat recipe from our favorite place in town to eat breakfast. Amounts of all ingredients are estimated. Cara cara oranges can replace blood oranges if preferred. Raw not cooked sauce. The banana is subtle but plays an important role in this recipe.

    Recipe #512315

    I've been waiting and waiting (impatiently I might add) for 'cara cara' oranges to show up here locally at the natural food stores. Their season is short but...sweet! ;) My additions although optional are marked with an asterisk below. Sunset Magazine March 2013 issue.

    Recipe #511401

    Rearranged a little bit. Source unknown. Meyer lemon only, please!

    Recipe #509715

    Sweet Butternut Squash Dip from the Thrace region of Turkey. Found on turkishcookbook.com. I prepared two versions: one with the pomegranate molasses (my addition) and one without.

    Recipe #509263

    For young kids and those not so young kids. From spoonful.com. Switch easily to a vegetarian salad by subbing your favorite vegetarian protein: tofu, egg, tempeh bacon, etc. Great use of leftover turkey from Thanksgiving. Note: You will need autumn/fall leaf-shaped fondant cutters. I used mini fall leaf cookie cutters from my craft stash.

    Recipe #508952

    From turkishcookbook.com. Gaziantep is in the Southeast Anatolia region of Turkey.

    Recipe #508778

    From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).

    Recipe #508779

    Included in our CSA box notes via Paleo Cupboard September 2013

    Recipe #507672

    From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

    Recipe #506837

    From the cookbook 'Syrian Cookery' published in 1962.

    Recipe #506812

    Stolen. There you go. Middle Eastern flavors! If you don't feel like making the almond syrup it can be replaced. For the almond syrup sub about 1/4 teaspoon almond extract (<<<----guess, to taste) and sweetener of choice: honey, agave, raw sugar, etc.

    Recipe #506517

    Radish and Orange Salad from Morocco. Printed in the cookbook 'From the Lands of Figs and Olives.' Try a variety of heirloom radishes of different colors. Vegan friendly.

    Recipe #505517

    Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked salt is optional. Also, I dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. A typical Moroccan street vendor food. Super easy!

    Recipe #505499

    Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.

    Recipe #505443

    Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

    Recipe #505077

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