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    134 Recipes

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    One bite and chocolate-chip-cookie lovers will know they have met their match! (This recipe is from the book "The Vegan Sourcebook".)

    Recipe #26602

    This recipe is from the cookbook "How It All Vegan".

    Recipe #26714

    Recipe #9784

    These tasty spuds, spiced with garlic herbs, will feel right at home alondside breafast, lunch, or dinner entrees. (This recipe is from the cookbook "How It All Vegan".)

    Recipe #26942

    Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture.

    Recipe #9211

    Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

    Recipe #9742

    Did you know that peanuts are not really nuts but are actually a type of bean? Peanuts are sprayed with an array of pesticides and herbicides, so try and use organic peanut butter in this recipe. It will taste better. (This recipe is from the cookbook "How It All Vegan".)

    Recipe #26695

    This recipe is from the cookbook "How It All Vegan".

    Recipe #26534

    (This recipe is from the cookbook "How It All Vegan".)

    Recipe #26855

    This recipe was featured in the June 2001 issue of Shape magazine.

    Recipe #9286

    From the cookbook called "How It All Vegan".

    Recipe #26676

    This recipe is from Martha Stuart's Menus for Entertaining. She says, Be sure the grapefruits are fresh and the tequila is of the higest quality. The recipe is made in three batches.

    Recipe #9213

    Common all over Greece, stuffed phyllo pastries make a memorable meze, or appetizer. These small triangles are stuffed with feta and spinach. You might also see them stuffed with feta and herbs, or with lamb and spices and rolled into cigar shapes or tied like knots. Serve these pastries with a glass of ouzo over ice. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by

    Recipe #9442

    For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration

    Recipe #9440

    Simply the world's greatest loaf. For added sweetness, add 1/2 cup of chocolate chips to this recipe. (This recipe is from the cookbook "How It All Vegan.")

    Recipe #26628

    A vegan version of the kind of cookies that Grandma used to make. Serve with a big cold glass of soy milk. (This recipe is from the cookbook "How It All Vegan.")

    Recipe #26578

    This recipe if from the Moosewood Restaurant Cookbook. They say "Refreshing and versatile are the best words to describe this tropical melange. It can be a side dish or a salsa, and it pairs beautifully with Caribbean, Mexican, Brazilian, African, Thai, or Indian cuisine."

    Recipe #9209

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