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    13 Recipes

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    This is Grandma Olson's rye bread recipe, posted here for safekeeping! This recipe makes two large loaves. They keep well on the counter for at least 4 or 5 days, maybe longer - one has never made it that long without being eaten around here. The bread freezes well too - slice it first so you can go directly from freezer to toaster!

    Recipe #416537

    This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the kinds of mushrooms you use to find your favorite combo. Reconstituted dry mushrooms can be used for a portion of the fresh, as well.

    Recipe #342527

    You can prepare this a day ahead, too. Chill, then reheat just before serving. Serve with crusty bread and wilted winter greens. UPDATED - I've updated this recipe to make it even more figure-friendly!

    Recipe #283142

    "Three Sisters" refers to the Native American practice of growing beans, corn, and squash together. This casserole can also be made ahead and frozen, if desired. I've not yet tried this recipe, so as soon as I do I'll be back to modify the directions for a quicker cooking polenta.

    Recipe #275189

    I haven't tested this recipe yet myself, but it's on my list to try. Originally from Vegetarian Times.

    Recipe #274413

    The best macaroni and cheese you'll ever have! Quick, easy, and delish! Chipotles can be found in a can in the mexican food section. They come packed in adobo sauce and keep very well in the fridge in an airtight container. Dried chipotles can also be used in this recipe - just soak in hot water for 10 minutes first. Adapted from Vegetarian Times.

    Recipe #274375

    Great for brunch (served with toast and country potatoes) or a light summer supper (served with a crispy salad and crusty bread). Use whatever herbs you like - chives, basil, sage, oregano, etc. Dried can be used in place of fresh as needed. Originally from Vegetarian Times.

    Recipe #274363

    This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.

    Recipe #274194

    I've not tested this frittata myself, but it looked yummy so it's on my list! Sounds like a nice change of pace, and could be lightened further and made vegetarian by using Soyrizo in place of the sausage. Great for brunch or a quick weeknight meal, served with salsa and sour cream and maybe some beans and rice on the side.

    Recipe #274120

    This is a great, healthy way to get your veggies and MUCH lower in fat than a traditional pesto. This is a great pantry-meal because it isn't dependent on the seasons and can be made in a snap at any time of the year. The sauce itself requires no cooking, and the food processor even does all the chopping for you. This sauce is vegetarian as is, but could easily be made vegan by omitting the cheese. Silken tofu is shelf-stable and can be found at asian groceries, specialty/health stores, and many regular grocery stores these days. It imparts no taste to the sauce, just a creamy decadent texture like the finest whole-milk ricotta. It can be your little secret!

    Recipe #273336

    Lighter on the fat and cholesterol, heavier on the veggies. This is my favorite combo, but the possibilities are endless! Omitting the bacon saves even further on fat, and makes this dish vegetarian. Serves 4 as a main dish, 6 as a side.

    Recipe #271299

    A lightened version of a Giada de Laurentiis recipe that's just as satisfying as the original! Defrosted frozen squash can be used in place of fresh in a pinch!

    Recipe #271296

    High protein pancakes

    Recipe #213926

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