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    206 Recipes

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    A simple dessert combining mango and coconut-infused rice found at thaitable.com. Cooking time does not include time to cook sticky rice.

    Recipe #505837

    From 125 Gluten-Free Vegetarian Recipes.

    Recipe #505798

    From vegetarianrecipesandcooking.com, posted for ZWT 9--"Muang Sing villagers operating the community-based ecotourism trekking business Akha Experience taught The Boat Landing staff this recipe when they trained at the guest house in July 2005. Traditionally, this Akha salad is made with either ginger or sesame seed, but never both. Each version is delicious and great served warm or cold."

    Recipe #505608

    From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.

    Recipe #505606

    From Good Housekeeping's _Simple Vegan_. There are other chickpea/sweet potato stews posted here, but I am adding this one because it does not include dried fruit but instead focuses on savory flavors.

    Recipe #505598

    In researching for the Make Mine Vegan Challenge for ZWT 9 I noticed there is not a similar recipe posted here, so I am posting for those who can use it :). Found at veganchef.com.

    Recipe #504490

    From the Tightwad Gazette, given to me by my dear sister :). This has been a standby for my family for quite a while, though I have healthed it up with various flours instead of all AP. The original recipe calls for a garnish of poppy or sesame seeds.

    Recipe #504345

    Found at scandinaviancooking.com, this sugar cookie recipe is uniquely Scandinavian for its inclusion of cardamom. Posted for ZWT 9.

    Recipe #504344

    Recipe from _125 Gluten-Free Vegetarian Recipes_ by Carol Feinster. Posted for ZWT 9.

    Recipe #503991

    Found at about.com, posting for safekeeping and for ZWT 9. These will be good as they are or dolled up for a vegetable "burger."

    Recipe #503852

    This is a whole grain, slightly sweet cornbread that is different from my other posted recipe. For being a health-conscious version, it is very tasty and is delicious crumbled over chili. NB: I made one and a half times this recipe and baked it in a 12-inch cast iron skillet.

    Recipe #487986

    I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like!

    Recipe #487851

    I found these on Allrecipes.com this morning while searching for a recipe to use up some cooked squash. They rose beautifully, and were so light and fluffy that it was hard to believe they were healthy! The original posting was by Lindsay Ho. I made a few changes in the recipe which I will post here. The original called for 1/2 c sugar, but for us 1/3 c was just perfect. Proceed according to your family's preferences :). I also added chocolate chips and cinnamon chips to the tops, which the kids loved!

    Recipe #486608

    I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly. When I make these again I will likely add something (more salt? some garlic? a flavored feta? who knows!) but they are really fine as written. We enjoyed them dipped in honey mustard.

    Recipe #485284

    This recipe is a slow cooker adaptation of Recipe #259807 by Maryland Jim, posted for the Crockpot Challenge portion of ZWT 8. The original recipe called for less broth, so if you prefer a thicker broth you can cut it back to 3 cups. As written here, this soup has a delightfully decadent flavor from the bechamel-style sauce but is actually quite light.

    Recipe #484655

    Two amazing flavors in one place--how can you go wrong? Found at Allrecipes.com posted by Liza; posting here for ZWT 8.

    Recipe #483697

    This is from grouprecipes.com, and I am posting for ZWT 8 Spain/Portugal. The combination of flavors here is just too intriguing for me to pass up!

    Recipe #483696

    This is from Great Recipes from Around the World by Sarah Gates. It seems a bit different from similar recipes here in that it is quite simple and utilizes ingredients most of us have on hand. I imagine you can successfully use just about any flavor of preserves here, according to your tastes. Gates says "Jalousie means 'shutter' in French, and the traditional slattered puff pastry topping of this fruit pie looks exactly like the shutters which adorn the windows of French houses."8 oz

    Recipe #483445

    This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good.

    Recipe #480384

    I found these at yesiwantcake.com whilst searching for dairy-free goodies for DD. I love the use of the millet--it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy!

    Recipe #476749

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