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    104 Recipes

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    From This is a tasty treat when you are craving something sweet but don't want the fat in a regular crunch. For the record- this is a diet friendly recipe.

    Recipe #261492

    From Everyday Cooking with Dr. Dean Ornish. We like a flavorfull loaf and add extra onions, garlic and Spike seasoning and cayenne pepper. The recipe suggests serving it with herbed yogurt but we like it with ketchup.

    Recipe #261251

    From the Food Network website, recipe by Ellie Krieger. I used a whole grain breakfast bread with nuts and dried fruit and it was wonderful in here. I just made sure to weigh it out. I used nectarines as this is what is in season right now and readily available at the farmer's marker. I think any stone fruit would work. Also, my baking dish is smaller than 9x13, and it took twice as long to cook because it was so thick. It turned out delicious! Serve with maple or fruit syrup.

    Recipe #261071

    Adapted from the January issue of Vegetarian Times. I thought that the original recipe was a bit bland, so the I added the optional ingredients listed below. Add the chili paste to your own liking. Original recipe says 1/2 tsp and we use at least one Tbsp

    Recipe #258916

    From Food Network website. I love this recipe.

    Recipe #258915

    This recipe is yummy and was much easier to make than I thought it would be. From Planet Organics website.

    Recipe #258912

    I think this is from Martha Stuart Living magazine but have no idea what issue. Tasty and pretty easy to make. Note if you are new to eating tofu- the tofu is marinated but raw.

    Recipe #255754

    Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

    Recipe #255318

    These tomatoes are stuffed with spinach, cheese and toasted sunflower seeds. They are individually wrapped which make them perfect for a bbq where you may have to share the grill. Veggies and meat eaters both liked them. We like this with more garlic and red chili flakes. From 1000 Vegetarian Recipes from Around the World.

    Recipe #253179

    From the July 2001 Vegetarian Times. Arame is a dried sea vegetable with a mild, sweet taste that is a good source of protein, iodine, calcium and iron. This makes a ton! Prep is fast if you use a food processor.

    Recipe #247603

    From This is a great vegan meal for the grill. It's super easy to make and way better for you than pre-made processed fake meat you can buy at the store. Be careful not to over cook or to let them dry out. Fab with bbq corn or other veggies, salad and a roll.

    Recipe #231971

    From This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

    Recipe #231965

    From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

    Recipe #227067

    From the Whole Foods website. I made this a little lower fat by eliminating the oil and cooking the onion and garlic in a small amount of water. I also use fat free feta cheese and whole wheat pasta. Use canned tomatoes if it is not tomato season- you want to have flavorful tomatoes for this recipe. This is a simple yet tasty recipe.

    Recipe #224720

    From, posted by Jayne Spielman who credits this recipe to a 1998 NY Times article which adapted it from "Uncommon Fruits and Vegetables" by Elizabeth Schneider. Is that credit or what? Unusual but tasty and no fat.

    Recipe #223954

    From "Some Like it Hot" by Robin Robertson. Cook times are estimates and do not include the hour to "sit". I have removed the olive oil from this recipe to cut down on fat, but if you want add 2 Tbsp of oil to the mixture at the end before letting the dip sit.

    Recipe #223741

    From the October 2006 issue of Vegetarian Times. As the title indicates... yes... the tofu is spicy.

    Recipe #223315

    From the January 2007 issue of Vegetarian Times. These taste great but weren't the prettiest things to come out of my oven. I found that heating the tortillas first helped to keep them from splitting when rolled. I had some problems getting them to stay rolled. But they tasted really good, so I'm posting them and will make again. I served these with salsa and guacamole to dip in... yumm. I left out the oil for sautéeing but used the oil spray on the baking sheet.

    Recipe #223073

    From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.

    Recipe #222913

    From the October 2006 Vegetarian Times. I made this without the oil and it worked just fine.

    Recipe #222912

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