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    3,307 Recipes

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    A tourtière is a traditional French Canadian double crusted meat pie, that’s seasoned with Fall inspired spices such as cinnamon and nutmeg. It’s typically made with pork, but this recipe uses puy lentils. Ground walnuts are added in to make it more ground meat like. I haven't tried this yet, but it looks so good! It holds together just like a meat pie should. It’s flavourful enough on it’s own but a little gravy never hurts either.

    Recipe #507332

    You don’t even need tea leaves to make iced tea. All you need, really, is cold water, fresh, aromatic herbal plants, some spices to jazz things up, and sweetener, if desired. From The Armenian Kitchen.

    Recipe #507314

    A simple and refreshing fruit salad from Armenia. From The Armenian Kitchen.

    Recipe #507312

    A lovely drink using fruits of the island of Auba, in the Caribbean. Sit back and relax with this cool satisfying drink. Adapted from Recipe Island.

    Recipe #507300

    Taking a popular Aruban drink and making it non alcoholic. From Recipe Island.

    Recipe #507298

    Fresh pineapple and coconut are some of the main ingredients in Caribbean(and assuredly in authentic Antigua and Barbuda cuisine). Here they get pureed to a smooth and creamy deliciousness! Adapted from a recipe by Vegetarian Times magazine.

    Recipe #507250

    It may seem like an unusual combination, but once you’ve tried this sweet, nutty sandwich, you’ll be hooked. If you don’t have a panini maker, cook the sandwiches in a skillet and weigh them down with another pan. Or you can wrap them in foil and cook on the grill with a weight on top. From Vegetarian Times(July 2008)

    Recipe #507244

    Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

    Recipe #507210

    This takes the lovely kale chips up a notch with a sauce rubbed in and baked to deliciousness! From Luminous Vegan.

    Recipe #507203

    Easy, delicious, and brings back memories of the artificial strawberry milk from school, but this is much better and uses real strawberries! Adapted from Luminous Vegans.

    Recipe #507079

    From Robin Robertson's Nut Butter Universe. Robin says,"This soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating." Posted in Cadry's Kitchen.

    Recipe #507078

    Yum! Roasted chickpeas with sriracha sauce! Be careful, these can be addictive. A fun treat gotten from glueandglitter.

    Recipe #507077

    Crispy on the outside, and coated with ranch style herbs and spices, this really hits the spot for great snack food! Adapted from Lumious Vegans who got it from Cadry's Kitchen. Once you've tried this, experiment with different flavors. Maple syrup, salt and tamari may be my next experiment!

    Recipe #507076

    Yum! Orzo, Brussels sprouts and tomatoes, a wonderful combination! Easy to prepare and requires only one pan and one cutting board. You can use your favorite smoky seasoning mix or the one I posted here from Grills Gone Vegan.

    Recipe #507054

    This will satisfy cheesy cravings. It can be eaten alone, on bread, with veggies or in other dishes (like mashed cauliflower or stuffed shells).It’s quick and easy to make and ready to eat right away. The only part that takes planning is remembering to soak the cashews before hand. It’s softer and more spread-y immediately after blending, but firms up some in the fridge. From Luminous Vegan.

    Recipe #507053

    I was looking for a good vegetarian "chicken" salad recipe and came across this little gem. This can be used to make "chicken" salad or cut in strips to make vegetarian "chicken" dishes. This is also a vegan recipe. Enjoy! Adapted from google-Garny Dykes and given to her by Willie Watson of the Capitol City Seventh Day Adventist church in Sacramento, California..

    Recipe #507017

    Split pea soup recipes are often flavored with ham hocks, but this veg version gets its smoky taste from smoked paprika and chipotle chiles. Sweet potatoes and split peas are good sources of potassium, which lowers blood pressure. If split peas are old(after about 1-2 years) they will not get tender, so check the date. Adapted from Vegetarian Times magazine(Feb. 2010).

    Recipe #506947

    Creamy and delicious! The cashews make the sauce so creamy and the meals comes together so quick! Another one from Pinterest with credit going to Half Baked.

    Recipe #506885

    Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.

    Recipe #506884

    The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.

    Recipe #506882

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