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    120 Recipes

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    This is a quick, 5 ingredient recipe. It comes from Light and Tasty. You should definitely be using the Italian-style diced tomatoes that come already seasoned with herbs for flavor. If you use plain diced tomatoes, just add some herbs to your liking when putting this recipe together.

    Recipe #152412

    This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

    Recipe #115553

    From Sundays at Moosewood.

    Recipe #135330

    Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.

    Recipe #134765

    I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.

    Recipe #135392

    A Moosewood recipe. I haven't tried it, but this is supposed to be rich and spicy. Don't skip the chopped scallions or chives!

    Recipe #134219

    This pilaf can be the centerpiece of your meal, or can be a side dish. It comes from a Moosewood cookbook.

    Recipe #135394

    Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

    Recipe #161364

    Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant.

    Recipe #135346

    This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.

    Recipe #153761

    This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.

    Recipe #152413

    This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.

    Recipe #177948

    These are sooooo good! No exaggeration. The topping is light and fluffy and not overly sweet, and you would never know that the cupcakes were vegan. The recipe come from Vegan Cupcakes Take Over the World. Once you taste these cupcakes, there will be no doubt that these can take over the world! The mousse topping makes enough for probably 2 dozen cupcakes, so go ahead and double the cupcake recipe...they are sure to disappear in no time. Preparation time doesn't include the 1 hour refrigeration time for the mousse.

    Recipe #309200

    I absolutely adore this salad. I like it enough I will actually eat bacon! Based on the way my MIL makes German Potato salad, this is probably not vinegary enough to be authentic, but I love it just the way it is. I hope you like it too.

    Recipe #138636

    HeHe....I had to post this recipe just because the name was so amazing...plus it sounds pretty good! I think it means Cauliflower Rye Casserole. It is from Sundays at Moosewood.

    Recipe #134759

    My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.

    Recipe #116045

    Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

    Recipe #135345

    A real nice side to a spicy Mexican dish. And these are so much tastier than canned refried beans, while still taking advantage of canned rather than dried beans. The recipe comes from Light & Tasty.

    Recipe #178827

    Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene

    Recipe #134832

    Very rich--for me, this is for when I am really craving chocolate. This is modified from a Hershey's cookbook.

    Recipe #152051

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