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    11 Recipes

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    A very yummy vegan muffin. I cut the amount of chocolate chips in half or omit them completely if I am making these for breakfast as I find chocolate too sweet first thing in the morning.

    Recipe #323164

    A yummy muffin, especially straight from the oven. Substitute the rice milk for whatever suits your diet (soy, oat, almond, dairy, etc). I believe I adapted this muffin from a recipe in a Canadian Living magazine last fall.

    Recipe #302960

    4 Reviews |  By KDub

    My dad's recipe. They make a great side dish that can be served with just about anything - my family loves them with bbqed steak and grilled veggie skewers, or fried perch and mushy peas. I love them because they're vegan and take no time to make!

    Recipe #297214

    1 Reviews |  By KDub

    Steel cut oats and your favourite dried fruits make for a delicious breakfast that's ready and waiting for you when you roll into the kitchen for breakfast. There's absolutely no need to add any sugar to the oatmeal, as the sugars in the fruit take care of that for you. Use any combination of fruit you have on hand; I've used apples, prunes, dates, apricots, cranberries, raisins, cranberries, strawberries, and pineapple and all are great but my favourites are apple/raisin, and dates all by themselves. From the manual that came with a Cuisinart slow cooker.

    Recipe #292767

    8 Reviews |  By KDub

    I threw these cookies together yesterday for a family dinner. My fiance thinks they are the best cookies I've ever made - very soft and a little crumbly. I didn't actually measure each ingredient as I tend to eyeball certain things but I've been baking for years so my approximations are usually close!

    Recipe #291407

    My mom made a version of these when I was growing up that I loved. I recently veganized them and they turned out great - I can't stop eating them! I use raw cane sugar instead of the regular white stuff, non-dairy chocolate chips, and Earth Balance "butter" sticks.

    Recipe #290333

    4 Reviews |  By KDub

    Based on a recipe from The Simple Little Vegan Slow Cooker. I haven't made this yet but am planning on having it for dinner soon with some homemade biscuits. You can use either fresh or frozen broccoli and cauliflower; both work well.

    Recipe #277838

    10 Reviews |  By KDub

    Originally a Betty Crocker recipe - I veganized it and baked it in the Crockpot (2-3 quart capacity). Reminds me of the chocolate pudding cakes my mom used to make when I was little. A great comfort food dessert, especially for chilly wet nights!

    Recipe #258833

    From the LCBO's spring Food and Drink...delish. If you're short of time, you can substitute two 19oz cans of chickpeas for the dried ones - just be sure to drain and rinse them thoroughly first.

    Recipe #235633

    This is the chili recipe I use on a regular basis - I just tweak it to include whatever vegetables I have on hand. It makes for a great dinner to come home to on cold, wintery nights.

    Recipe #195788

    2 Reviews |  By KDub

    These are based on the brownies my mom made when we were little, but I "veganized" them so I can continue to enjoy them every once in a while now! One of the best comfort food desserts out there and you only have to muck up one mixing bowl. NOTE: I have been playing around with this recipe in search of the perfect vegan brownie. I've changed the recipe from the one I had originally posted - these brownies and dense and fudgy, the closest I've come to a "real" brownie!

    Recipe #193426

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