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    10 Recipes

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    Great on mashed potatoes or anything else. I will be bringing this to my sisters for Thanksgiving as an alternative to the turkey gravy for the vegetarians. This recipe came from the Sundays at Moosewood recipe for Shepherds Pie which I've posted separately, but this gravy is so good that I make it and serve it on everything.

    Recipe #265343

    I make this to go with the Lentil and Wild Rice loaf for Thanksgiving. It goes wonderfully on mashed potatoes, yorkshire puddings, vegetables and just about anything else. The cashew and onion flavors mix beautifully together when you blend it at the end. The water amounts are estimates, but I have added descriptions of what it should look like. Also, definitely taste as you go along and add whatever suits your taste and complements the rest of your meal. This last time, I added about 1/3 c. white wine in addition to about 1 T of soy and threw in some (1 tsp fresh?) rosemary and it was amazing. Sometimes I add a whole lot of additional soy sauce and that is great too. It makes quite a bit, so you could cut in half. I freeze the left overs in small containers to use later.

    Recipe #265342

    I've seen a version of this in several vegetarian cookbooks and finally decided to try it last weekend. This was very tasty. I modified the original recipe quite a bit to make more nutritious.

    Recipe #265291

    This tastes so much like the real thing that my brother-in-law was shocked that I was eating it because he thought it was meat. When you freeze and then thaw the tofu it will easily crumble into chewy little meat like pieces. I will post the mushroom gravy recipe separately as well because it's awesome on it's own. I make that regularly and serve it on everything. Originally from Sundays at Moosewood, although it was passed to me from someone else. I don't have the original book to verify the recipe.

    Recipe #265290

    We frequently make this for Thanksgiving or Christmas for the vegetarians in the family. It's very nutritious and yummy and it goes great with the rest of the traditional holiday meal. You can make it ahead of time and then just pop it in the oven to heat up before the meal. Always serve it with the cashew gravy recipe I'm about to post separately. I'm not sure of where this recipe originated, but I got it from my sister years ago. I apologize for the some of the amount guestimates on the broth and spices as it's been a while since I've made it and we never had a real recipe, it's just scribbled on a piece of paper.

    Recipe #265288

    Recipe from Carl Lewis' Very Vegetarian. I make these muffins every couple of weeks and modify slightly each time. They make a very yummy and nutritious breakfast. My boyfriend doesn't like raisins and loves chocolate so I always drop the raisins add 1/2 cup or so of mini chocolate chips. I also frequently add 2-4 mashed bananas as well as some wheat bran. I also reduce the oil or eliminate it altogether.

    Recipe #246094

    I threw this together the other night and it was so good that I want to remember what I did. So here it is. The spice quantities are estimates because I was just sprinkling them in as I went. I used a left over baked potato from which I removed the skin and then cut into cubes (I didn't cook it as long). The tomatoes I had cooked up a few days previously. Prep time does not take into account time to prepare beans. I served this with Mirj's Lemon Herb Quinoa, some leftover rice. Yogurt and avocado on the side were a great addition.

    Recipe #212629

    I made this last night and it was great! Very simple and very good for you. I tasted it before adding the lemon juice and I think that I liked it better without, but the recipe (from a nutrition book - Becoming Vegetarian) called for it, so I've included it below. I added some cooked tomatoes at the same time as the yams. I used 2 very rounded teaspoons of some Chinese Chili Garlic sauce I had in the fridge. I ate it with a dolop of yogurt. Nothing else needed, it's a complete meal. My boyfriend ate it with Pita though. I can't wait for the leftovers tonight :-)

    Recipe #212625

    This soup is wonderful and quick to make for a meal starter. Also the best thing when you have a cold. A little spicy, a little citrusy. I've never measured when I make it so the oil, flour and spice amounts are estimates. If you want to make it lower fat you could just add some cornflower and water to the artichoke mix instead of using the flour and olive oil at the beginning (or if you want to make it thicker). This recipe can easily be doubled (and I usually do). Wonderful with toasted sourdough bread.

    Recipe #205298

    From Cait Johnson's "Cooking Like a Goddess". These are amazingly yummy and nutritious as well. I make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then I pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. Everyone who tries them asks me for the recipe.

    Recipe #205296

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