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    11 Recipes

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    From Wild Oats website. Replacing most of the butter with fat-free vanilla yogurt and prune puree helps reduce the fat while keeping the cake dense and moist.

    Recipe #176162

    This recipe is sugar-free because it uses brown rice syrup instead of sugar. Using brown rice syrup also reduces the amount of calories. For another variation, try using brown rice flour instead of wheat flour. Delicious! (Wild Oats recipe)

    Recipe #176161

    Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it’s easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).

    Recipe #176160

    Angel hair pasta tossed with spinach, anchovies, capers, and Parmesan cheese. Got this recipe from Pappardelle's Pasta.

    Recipe #175898

    A scrumptious concoction of fresh vegetables and tofu, this traditional Vietnamese dish is excellent with earthy red wines such as our Domaine des Blagueurs Syrah Sirrah. (From the Wild Oats website)

    Recipe #175864

    A mock of Bravo!'s wood-grilled chicken, spinach, and mushroom rigatoni pasta in a light sauce. (Cooking time does not include time it takes to wood grill chicken and cook rigatoni).

    Recipe #175862

    It's kind of like lasagna with lots of vegetables and, of course, eggplant.

    Recipe #172838

    My grandmother's recipe for vegan brownies. She says she gave them to a bunch of her friends, and none of them ever guessed that they were vegan. They must be good!

    Recipe #172138

    Found this at It's labelled as "Vegetarian Chocolate Cake", but it has vegan ingredients. It looks absolutely delicious and is very simple.

    Recipe #171933

    There are no hard and fast rules to this soup. It's just a traditional Irish recipe. You can mess around with the ingredients such as the amount of leeks and potatoes you'd like to imput. This is found in Nuala Cullen's book Irish Soups and Breads.

    Recipe #171853

    A roll with a slightly soft crust and wonderful creamy crumb. It generally keeps for 2 or 3 days. It can be reheated and it also toasts very well. Eat it for breakfast or as part of your supper. This is a recipe created by Nuala Cullen from her book Irish Soups and Breads. It takes a long time to make, but it is most certainly worth it.

    Recipe #171746

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