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    8 Recipes

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    This recipe originally came from The original called for lacinato kale (aka dinosaur kale, the bumpy variety), but I used the variety I was growing- Siberian kale (a flat variety with a kind of scalloped edge). I'm sure any variety of kale would be fine.

    Recipe #515685

    The garnish is what makes this soup to die for. Don't skip it! I can't recall where I got this recipe from originally, but I adapted it in my vegan/vegetarian years to the recipe below. This can easily be prepared non-vegan style by using butter instead of margarine and half and half instead of soy creamer. If you're a vegan opposed to honey, try using agave nectar instead.

    Recipe #489683

    Adapted Mom's traditional cornbread recipe to be both vegan and a little moister. This is NOT a sweet cornbread (yuck, what are you yankees thinking?). If you don't care about being vegan, just use two eggs instead of the egg replacer and 4 T water in the recipe. The 24 pieces are tall but measure about 2 x 1.75 inches- our family's preferred shape for both feeling like you have a decent hunk of cornbread but also making the cornbread last. Recipe can be halved (the only difficulty may be the half can of creamed corn).

    Recipe #489434

    Very refreshing! Originally from here:

    Recipe #487440

    A delicious and fairly simple recipe that was included in the local box of produce

    Recipe #477626

    A recipe included in my local box of produce. I didn't have a grill, so I cooked this in my toaster oven at 350 degrees. I also chopped up the mushroom stems into tiny pieces, and included them and the parsley in with the tomatoes. However, I'm including the recipe as originally written below.

    Recipe #477586

    This is a recipe my host mum and dad in New Zealand prepared for us for dinner. Delish! They taste even better the second day. In my opinion, they are more sweet than sweet and sour, but still very good. The original recipe also called for 2 T black sauce, but I had no idea what that ingredient actually was, so I left it out. Prep and cooking time is approximate.

    Recipe #416705

    This is a great salad/side: fresh, flavorful, and with a little zing! I made this for a potluck dinner party, adapted from a recipe posted on The Sunny Raw Kitchen's blog, which was taken from a book by Matt Amsden (url: A few notes on my adaptations: I didn't care about making the recipe raw or vegan, so I used regular soy sauce instead of Nama Shoyu and honey instead of agave nectar. Using different peanuts or even a different kind of nut or seed altogether will probably not take away a lot from the recipe either. The dressing and herbs are where most of the flavor comes from. If you'd like a spicier salad, increase the amount of curry powder. I found that 1 T was just enough to give it a little kick but not make it overpowering. If the salad sits in the dressing overnight, the strength of the curry seems to increase and the zing from the herbs decreases. Best if served fresh.

    Recipe #416560

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