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    You are in: Home / Gingersnap in Midwest's Public Recipes
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    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This easy whipped "cream" is a snap to make, tastes so delicious and rich and requires only a bowl and either a whisk or beaters.

    Recipe #459454

    This is vegan and can be made gluten free by adding tofu instead of seitan and gluten-free flour. It's a recipe I created as comfort food for my oldest boy who has been vegan for many years. The rest of the family is vegetarian, so we can all eat it.

    Recipe #344787

    This recipe is from the New Farm Vegetarian Cookbook which is a good book for new vegetarians. The recipe uses TVP and is very easy. It's also pretty good eating.

    Recipe #206493

    These are delicious sandwiches. Use vegetarian Worcestershire sauce. I have tried making these also with fresh mozzarella and American cheese, but the fontina is wonderful. Also, it's good to prepare eggplant before cooking. Slice, salt both sides and place on a paper towel on a plate. Put a paper towel over the slices and place another plate on top and then place something heavy on top of the plate. This helps draw out eggplant's natural bitterness and allows you to get away without using so much oil to cook it with. After an hour or so, remove the eggplant and brush off the salt and use. I've also heard of people rinsing off the eggplant but I've never rinsed it.

    Recipe #206467


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