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    90 Recipes

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    This versatile, spicy yellow sauce is the perfect accompaniment to roasted tofu, seitan, vegetables, french fries, and fried yuca. * The star ingredient is the aji amarillo chile pepper, a staple in Peruvian cooking. Look for jarred aji amarillo (yellow) paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers. Thaw and dice one pepper, and saute it in olive oil until it's soft. Add the cooked pepper to the rest of the sauce ingredients and process. Recipe from Vegan International.

    Recipe #423548

    This recipe is from vegcooking.com with a couple tweeks. Enjoy!!

    Recipe #423546

    A spicy and adaptable recipe by Jill Nussinow, "The Veggie Queen" (theveggiequeen.com). You can add other vegetables like potatoes at the beginning or chopped spinach at the end. Wrap it up in a multigrain tortilla and enjoy for breakfast, lunch, or a snack!!

    Recipe #423545

    This is a salad that is easy to vary and also transports well. I am still perfecting the quantities.

    Recipe #423530

    Recipe by Bredan Brazier. Make these instead of buying the over priced ones at the health food store! These bars have a more traditional flavor than the others, yet the same health benefits as a nutrient-dense raw bar. Prep time does not include soak time for dates or soak time for quinoa. You can also sprout the quinoa for added health benefits. Rinse your quinoa, put in a dish and cover with lots of water. After 12 hours/over night rinse the quinoa, spread on a sheet/plate and cover with a dish towel. Rinse and respread every 6-8 hours. After 48 hours you will have a finished product.

    Recipe #423529

    Oatmeal is a great addition to a smoothie — it’s a thickener with lots of fiber and nutrients. With the pinch of turmeric in this recipe comes curcumin, a compound that has been used for centuries in Ayurvedic and Chinese medicine for its anti-inflammatory properties. By Martha Shulman & posted on the NY Times Website.

    Recipe #423527

    Adapted from Leblon Finatinas para Guam [Guam Cookbook]. I have also enjoyed this recipe served HOT - while your grilling the eggplant just heat up the sauce for a different twist! Serve as main dish, or a side with rice. (Serve with Red Rice and Finadene for a real Guam fiesta experience.)

    Recipe #423525

    Lomo Saltado is a Peruvian dish with Chinese influences. This dish is normally prepared with beef tenderloin, potatoes, and vegetables and served with rice - but this version ditches the beef!! The recipe calls for wheat gluten strips but you could also use SEITAN, TOFU, or PORTABELLA MUSHROOMS. Look for jarred aji yellow paste or aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers (South American hot yellow chile pepper) or equivilant pepper. Thaw and dice one pepper, and saute it in olive oil until it's soft. This recipe is from Vegan International.

    Recipe #423521

    Jalapeños and lime complement each other perfectly in this spicy Mexican classic. This recipe is from vegcooking.com I'm not really big on the meat replacement products so sometimes I leave it out or substitute portabello mushrooms or something similiar to that. *For a spicier soup, use 2 peppers and 1/4 cup hot sauce .

    Recipe #423516

    Adapted from Betty Crocker. This kid-pleasing combo is sure to become a pancake favorite!

    Recipe #418796

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