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    445 Recipes

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    From The Essential Vegetarian Cookbook

    Recipe #503429

    A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.

    Recipe #498363

    From Vegan Express by Nava Atlas

    Recipe #498359

    A tasty no oil-no sugar salad dressing from Joel Fuhrman's The End of Diabetes. Delicious served over a green salad.

    Recipe #498356

    Use as a garnish for tacos, casseroles and soups. Recipe is from Vegan Express by Nava Atlas. Use

    Recipe #498153

    We love Costco's quinoa salad so I was thrilled when I stumbled across the recipe in It's best to make this salad the day before you plan to serve it to give the grains time to absorb the vinaigrette and to let the flavors blend. Take it out of the fridge 30 to 45 minutes before serving for the best flavor.

    Recipe #498147

    I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes. Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme.

    Recipe #498140

    I've been looking for quinoa recipes and found this one in Vegan Express by Nava Atlas. She recommends using a fragrant oil such as walnut oil or untoasted sesame oil but olive oil may be substituted if those oils aren't available.

    Recipe #498137

    A delicious smoothie created by The Herbaceous Curvaceous Honeys for ZWT8. You can make this with or without the Bailey's. You'll love it either way

    Recipe #485911

    This recipe was created by Kraft. I've made a couple of small changes to the original.

    Recipe #483819

    A dessert with the flavors of India from The Vegetarian Passport. The number of balls the recipe makes depends on how large you make them.

    Recipe #483618

    Serve this cooling dish from the Vegetarian Passport with spicy food or even on its own on hot days.

    Recipe #483611

    This is a great little Indian flavored snack from Chatelaine Food Express Quickies. Store the nuts in an airtight container in the refrigerator or freezer.

    Recipe #483504

    A delicious way to use up left over cooked chicken from Chatelaine Food Express Quickies. Use Recipe #368738 or store-bought mango chutney.

    Recipe #483503

    This is a recipe that came with my Nordic Ware Nonstick Bouquet Mini Cake Pans. These are really cute pans in flower shapes. The pans are also very dark. If you were to make this in lighter coloured pans you would probably want to increase the oven temperature to 350, although I haven't tried to do so.

    Recipe #457855

    From the Biggest Loser Dessert Cookbook. This recipe serves one but would be easy to increase. Aged balsamic would give the best flavor to this dish. Cooking and preparation time do not include the 30 minute refrigeration time.

    Recipe #456654

    Found in Multicultural Cookbook of Life-Cycle Celebrations. Typical berries grown in Switzerland you could use for garnish include: Blackberries, Strawberries, Blueberries, Raspberries, Elderberries, Blackcurrants, Red currants, Gooseberries.

    Recipe #456613

    From This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies.

    Recipe #456549

    This recipe belongs to Michael Kidus who owns Dukem, an Ethiopian restaurant in Toronto. I found it in the Toronto Star. Serve it with injera (an Ethiopian flat bread) or with rice. Posted for ZWT 7

    Recipe #456526

    From Juliette Elkon's A Belgian Cookbook. Posted for ZWT 7. Don't worry about the alcohol used to prepare this dish, it will have burned off during the cooking. The cooking time includes the 1 hour marinating time.

    Recipe #456144

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