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    553 Recipes

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    This is a little thicker than a soup, but thinner than a stew. . .so let's call it a Mexican Stoup! This is adapted from a recipe on skinnytaste.com (original was a little bland for us, so I added some items).

    Recipe #514934

    This recipe was posted in US Magazine in December. It says that this is one of the recipes that Marco Borges fixed for Beyonce and Jay Z for lunch during their 22 day vegan challenge. While I try to eat vegan every day for lunch (for health reasons) I had to assume this recipe would be a winner if meat eaters liked it. And guess what - it's a FABULOUS recipe!!! I did swap out lemon infused olive oil which I think it what put mine over the top, so if you don't have it I highly recommend adding a squeeze of lemon to your dressing. WOW was this palate pleasing. Note: If you like a lot of dressing and aren't counting calories, feel free to double the dressing.

    Recipe #511872

    I made a bunch of red quinoa the other day and now I am looking to find yummy ways to use it up. I found a handful of recipes online, but they were all salad-ish with vinegar and that's not what I wanted. I wanted something warm and comforting, yet flavorful and healthy. This was the result of my cooking experiment and it is delish! You could also feel free to serve it in a wrap with some lettuce or use it as a side dish. If you don't have limes, a little sour cream on top will give the dish that same tang. Diced avocado or sliced radish would be great as toppers too.

    Recipe #511869

    Recipe from www.awesomecuisine.com and placed her for safe keeping. I think I will add some chopped water chestnuts to mine and top it with mayo or a thousand island type sauce.

    Recipe #506365

    From iVillage.com. States, "Frozen pizza dough and prepared pesto trim the prep time for this homemade pizza to mere minutes. Paper-thin slices of zucchini create a fast and fresh topping that's healthy, too!"

    Recipe #504290

    So we just went on a diet to get off these last 5 pounds and I made this for breakfast this morning and wow was it yummy and healthy! Definitely use a light yogurt because it is more runny and easier to blend; if you use a full fat or Greek yogurt, you will need to add more water to get the blender to work (unless you are lucky enough to have a powerful professional blender). My calculation of calories for this smoothie is only 260 (80 for yogurt, 30 for grapes, 20 for spinach, 5 for lime juice, and 125 for avocado).

    Recipe #501113

    Per Eating Well, "Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top." Their make-ahead tip is to steam your potatoes a day or two in advance if you like.

    Recipe #498483

    Sounds great and placed here for safe keeping as it's just about grilling time here in the midwest! "Here smoky-flavored grilled mushrooms are served over a black-bean-and-hominy succotash. Serve with: Cornbread and an avocado-and-tomato salad." per Eating Well (May/June 2008).

    Recipe #498479

    Recipe adapted from the PETA website who suggests serving the eggplant atop sub rolls as a sandwich. I would rather get my carbs from a side of pasta and let the eggplant shine on it's own.

    Recipe #491972

    Recipe found on livebetteramerica.com and it looks so beautiful and sounds quite tasty. Perfect for the holidays! Placed here for safe keeping. In reading this, I think the addition of a spice or two might be warranted, but I will have to try it first.

    Recipe #491615

    I whipped this up after we became vegan and I didn't regularly have ranch dressing in the fridge; I make it vegan by using vegan versions of sour cream and mayo. So delish and so easy! And I always have the ingredients on hand! Make yours as spicy as you wish. When we make taco salads, I use iceberg lettuce topped with some of this dressing, then layer on beans, tomatoes, avocado, corn, TVP taco "meat" and radishes for garnish. YUM!

    Recipe #488781

    Live Better America recipe.. .that I modified to my liking. The original recipe called for making a hummus out of 3/4 cup bean, 1.5 tsp spicy brown mustard and 1/4 tsp salad and then spread the hummus inside of the pita. .however I don't every have luck with spreading anything in a pita, so I just threw the beans in with the veggies and it turned out wonderful that way. Last time I made this I also added some leftover pencil thin asparagus which was a great addition.

    Recipe #488315

    A twist on a Betty Crocker classic. Feel free to sub out some all purpose seasoning of your choice if you don't have access to the wonderful Fox Point from Penzeys Spices.

    Recipe #485823

    Recipe from schnuckscooks.com and placed here for safe keeping. Sounds great and a great use of extra caesar dressing!

    Recipe #485124

    Recipe from http://www.indianfoodforever.com and posted here for ZWT8. Sounds yummy

    Recipe #484942

    Recipe from http://www.indianfoodforever.com and posted here for ZWT8.

    Recipe #484941

    Recipe from http://www.vahrehvah.com and states that this is an easy Indian beverage/dessert. Sounds delish and posting here for ZWT8.

    Recipe #484940

    Recipe found on EatingWell.com. No soak required, so no need to plan ahead!!! Worked perfectly for me. They state that you can keep the cooked wheat berries in the fridge for 2 days or you can freeze them for up to one month.

    Recipe #483689

    Recipe revised from a version on EatBetterAmerica.com. Feel free to top this off with a dollop of guacamole and some sliced black olives to make it extra special

    Recipe #479188

    366 Simply Delicious Dairy-Free Recipes by Robin Robertson

    Recipe #479186

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