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    You are in: Home / Chef #1401315's Public Recipes
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    14 Recipes

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    Fluffy and just the right size! Also works for hotdog buns. For an even fluffier bun, decrease some of the wheat flour and replace with white. Wheat breads tend to be more dense, though so much healthier!

    Recipe #426243

    Very healthy! Prep time includes rising time.

    Recipe #425901

    From http://cooklikeyourgrandmother.com/2008/09/how-to-make-sourdough-bread-bowls/ This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He shows pics guiding you through every step! The more you do it, the easier and tastier it gets! I use 1 1/2 c whole wheat flour and 1 1/2 c unbleached white flour (to make the 3 cups of flour the bread bowls call for) to make this a little healthier. Also, I've found Zaar Recipe #174621 is a great filler for these bread bowls! Prep time includes rising time but not included is the 2-3 days for the sourdough starter.

    Recipe #425365

    From A Dash of Sass @ http://adashofsass.com/2009/10/04/whole-wheat-pumpkin-scones/.... I veganize it and it holds up perfectly! My 5-year-old daughter and 2-year-old son LOVE when I make these for breakfast!

    Recipe #424262

    For the health-conscious waffle-lovers like myself! I use the vegan option and I use vital gluten to add protein. But you can change that according to what your diet needs.

    Recipe #423554

    I adapted this from one of my most favorite cookie recipes (#53301). I just always thought it would make a yummy brownie. This recipe doubles well, just use a 9x13 pan. Cook time may need adjustment.

    Recipe #421211

    The base of this recipe comes from www.vegcooking.com (as tortilla wraps)... I changed it quite a bit because I have to please my kids and I don't always have a lot of time for preparation. Sometimes when we need a fun dinner, we eat it with Big Scoop Fritos ;)

    Recipe #420860

    From The Kind Diet by Alicia Silverstone. Great with any kind of nondairy milk, as a snack, or on top of a dessert. It will also last for weeks or even months stored in a glass container.

    Recipe #419006

    From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

    Recipe #418970

    I made these accidentally one day while trying to make homemade hamburger buns. They turned out to be awful buns but really great bagels! Prep time includes an hour for rising but does not include dough cycle time in the bread machine since that varies by machine.

    Recipe #418307

    Pita sandwiches full of your favorite fruit and veggies! My kids love these! This is such a versatile meal as you can use your own favorite fruit/veggies and change the amounts according to your taste. I add veggie chicken to this for the protein. This is fool-proof and kid friendly!

    Recipe #417929

    From the Choose Veg website: http://www.chooseveg.com/vegan-chocolate-cake.asp.

    Recipe #417537

    These muffins are a healthy option because of the wheat flour and flax seed. The sugar could probably be reduced further, if desired, but I haven't tried to do that yet. If you don't want to use the wheat flour, just use 1 1/2 cups all-purpose flour. I add some quick oats to the topping, for presentation. Also good in a mini-muffin pan!

    Recipe #416535

    Decadent! I think I got this from a Southern Living Cookbook. Makes one 3-layer cake. It takes a little work, but it's well worth it. You'll want to crawl inside and eat your way out ;)

    Recipe #392828


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