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    You are in: Home / Chef #1045743's Public Recipes
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    6 Recipes

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    An herb sauce made with fresh parsley. I serve this sauce with Vegetarian Bellito Misto.

    Recipe #416060

    A vegetarian, low-fat version that is cooked in a slow cooker for 6- to 8 hours. Serve with Salsa Verde. It is adapted from the book "Fresh from the Vegetarian Slow Cooker." I substituted tomatoes and green chiles for the diced tomatoes because I like it spicy. 4 1-1/2 cup servings. WW points = 7.

    Recipe #416043

    Moist, yummy cake that freezes well and warmed in the microwave is just as good as when it came out of the oven. In my oven, it takes 50 minutes. My family likes this as a mid-morning snack. Recipe adapted from website. Makes 24 (2 1/4 x 2 inch) servings.

    Recipe #411176

    This is a recipe that mimics the traditional dish in color, texture and even taste. I got it from Vegetarian Times, October, 1995. They called it "Un-Meat Loaf" Helpful Hints: Refrigerating overnight firms up the loaf for easy slicing. Oat-walnut-mushroom mixture may require more or less cooking and you may need more or fewer bread crumbs, both depending on moisture content of oats. Variations: Try adding 1 cup fresh or frozen corn kernels instead of carrots, or add a splash of red wine or hot sauce. Substitute other varieties of mushrooms for the baby portabellas.

    Recipe #342110

    A rich and tasty vegetarian version of beef stew. I like to add dumplings to it during the last 15 minutes of cooking.

    Recipe #339862

    A delicious and satisfying vegetarian version of Shepherd's Pie. For color, you can add diced carrots to the lentils as they cook. * The lentil cooking time is not included in this recipe. The lentils will take about an hour to cook, following package directions.

    Recipe #339823

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