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    102 Recipes

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    Posted for Zaar World Tour 2006. This is an African rice recipe. If you want, you can add 1/2 cup grated coconut to give it a stronger coconut flavor.

    Recipe #174953

    Haven't tried this yet, but it looks delicious. Can also use either couscous or bulgur, if you like. Cooking time includes chilling the completed salad in the refrigerator for 30 minutes to allow the flavors to develop. From VT July/Aug 2006

    Recipe #174947

    These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.

    Recipe #174803

    Posting this for Zaar World Tour. From The African Cookbook by Bea Sandler. Haven't tried this yet, but it sounded interesting. Prep time is approximate...just however long it takes to get the ice cream soft enough to work with. Please note, this will need additional time to refreeze, so plan accordingly.

    Recipe #174798

    Posted for Zaar World Tour 2006. This comes from The African Cookbook by Bea Sandler.

    Recipe #174795

    Posted this recipe for Zaar World Tour 2006. From one of my African cookbooks, highlighting Senegal, the peanut capital of the world. Cooking and prep times are approximate, and don't include freezing the ice cream.

    Recipe #174792

    Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions.

    Recipe #174783

    Farfalle pasta with a southwest style sauce. From VT July/Aug 2006

    Recipe #174776

    This is a bread salad that gets better as it sits. Cooking time includes allowing the finished salad to sit for 20 minutes to allow the flavors to develop. From VT July/August 2006.

    Recipe #174568

    Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006

    Recipe #174551

    I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006

    Recipe #167076

    Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

    Recipe #167072

    Be sure to use extra firm tofu and press out as much of the water as you can. To prevent sticking, give the tofu slices and the grill rack a generous coat of nonstick cooking spray. Cooking time includes marinading the tofu for 4 hours. This is from VT May/June 2006.

    Recipe #167069

    A pasta-based dish with tofu, tomatoes, carrots, and other veggies. From VT May/June 2006

    Recipe #167066

    Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.

    Recipe #166056

    Had this at a retreat, and had to get the recipe. These are really good! I had to guess on the number of servings, since it really depends on how big the glasses are that you serve them in. Cooking time is approximate and includes time spent cooling in the refrigerator before finishing.

    Recipe #166011

    Can't remember where I got this, but it's delicious! Cooking and prep times are estimates.

    Recipe #166003

    This from-scratch recipe uses no eggs and is really yummy. Cooking time includes waiting for the cake to cool for 30 minutes after baking.

    Recipe #165993

    This is one of our favorite salads. It is really simple and goes great with almost any Tex-Mex dish. I love the color, too!

    Recipe #165604

    Acorn squash sauteed with carmelized onions raisins and walnuts.

    Recipe #165456

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