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    61 Recipes

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    Recipe #515611

    1 Reviews |  By Ariella

    From The Herb Society of America: This is a wonderfully delicious and fragrant muffin; it is sweet like cake. The addition of blue corn is fun and tasty – gives a bit of added texture and the corn is sweet. If you aren't familiar with blue cornmeal, try it and you will find its earthy taste is good in cornbread, muffins, and blue corn pancakes. You can use yellow or white cornmeal if you don't have the blue. Use a combination of lemon and cinnamon basil for the fragrance and flavor; the citrus and the spice go well with the blueberries. However, if you don't have both basils, either one can be used on its own and still make a tasty muffin.

    Recipe #390449

    My mom's black bean brownie recipe. I think she originally found the recipe on

    Recipe #387355

    Recipe #383760

    1 Reviews |  By Ariella


    Recipe #383756

    A recipe I tweaked to make gluten free, so my mom can eat it. I serve it drizzled with a berry sauce made from berries boiled down in a simple syrup.

    Recipe #339883

    1 Reviews |  By Ariella

    Nothing worthwhile eating for breakfast during Passover? Not anymore! This farfel based granola is great served over yogurt or with milk...or just plain! From Proof of the Pudding blog.

    Recipe #300268

    1 Reviews |  By Ariella

    Adapted from January 2006 issue of Bon Appetit. Can easily be made vegan/parve by substituting margarine for butter. (Quinoa is pronouned KEEN-wah.)

    Recipe #293383

    1 Reviews |  By Ariella

    From Gourmet Magazine. Parve/Vegan.

    Recipe #290408

    The perfect way to use up Challah that is about to go stale. The recipe is from Ethel Hoffman of the Jewish Exponent. Note that the recipe must sit in the fridge over night before baking.

    Recipe #287893

    From Andrew Schloss of the Philadelphia Jewish Exponent. This recipe is parve.

    Recipe #285122

    3 Reviews |  By Ariella

    A vegetarian-ized version of a Real Simple recipe. I also substituted cottage cheese for ricotta because my husband doesn't like the texture of ricotta.

    Recipe #284870

    Slightly adapted from an Epicurious recipe. Can be made vegan/parve by substituting margarine for the butter and a non dairy creamer for the half and half.

    Recipe #281159

    2 Reviews |  By Ariella

    Adapted from a recipe found on Recipe can be made in 20 minutes. Start cooking the lentils and while they are cooking chop the fruits.

    Recipe #279312

    I found this recipe on

    Recipe #279311

    From Real Simple Magazine. Super easy, super elegant, make-ahead meal!

    Recipe #279308

    2 Reviews |  By Ariella

    Adapted from Vegetarian Times magazine: "Mashed sweet potatoes keep these biscuits tender and low in fat, plus eliminate the need for eggs or dairy. For a more elegant look, roll out the dough and cut with a 2-inch round cutter." VT said the recipe yields 12 biscuits, but I got 12. Maybe my golf balls are smaller than theirs?

    Recipe #272672

    1 Reviews |  By Ariella

    From Vegetarian Times. Serve with a dollop of olive tapenade, sun dried tomato pesto or sour cream. Can be made ahead of time and then warmed in the oven.

    Recipe #272668

    2 Reviews |  By Ariella

    From Real Simple. This is a great, simple side. It would also be a nice, simple, vegetarian main course served on a bed of wild rice. The times given below are for "faking it." If you are going to make this dish the "real" way, allow for about 45 minutes of cooking time.

    Recipe #270726

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