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    54 Recipes

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    Bought this mix and read the ingredients. Not sure on the measurements.

    Recipe #403289

    Recipe #403284

    This recipe is great because it doesn't require any ingredients you can't get at a regular grocery store. Even meat eaters like this one, and it's very hearty.

    Recipe #403085

    Recipe #402981

    If you soak the beans overnight you can cut the cooking time in half. Freeze leftovers for a fast meal.

    Recipe #402979

    Recipe #402978

    PREP TIME INCLUDES CHILLING Got this from MIL, who got it from the neighbor, who got it from a lady at church and so on. I have eaten it cold with frito scoops, put on potatoes warm, put in the middle of quesidillas. Everyone LOVES this dip. Originaly this uses regular mayo and sour cream and regular cheese, I tried to make this a little healthier because I eat a lot of this. Also, black beans were not included with the recipe.

    Recipe #402977

    vegan sandwich Make the spread early to allow it to chill. Cooking time is chill time.

    Recipe #402976

    Make the spread early to allow it to chill.

    Recipe #402932

    Sum is so yum! The cooking time reflect the 10 min to cool

    Recipe #402928

    Make early to allow the flavors to blend. cooking time is chill time

    Recipe #402931

    Recipe #402925

    Recipe #402922

    from the website

    Recipe #326942

    Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell. Vegetarian Times Issue: March 1, 2008 p.36

    Recipe #315349

    Presoaking potato slices in hot water helps remove excess starch so they brown and crisp like oil-cooked fries.

    Recipe #315333

    Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings.

    Recipe #315330

    Recipe #314738

    From Food Netwoork

    Recipe #314735

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