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    87 Recipes

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    You absolutely will not believe how fast you can make the most decadent, moist, one-serving chocolate cake without eggs or milk. This is a variation of the famous wacky cake or crazy cake. It's sooo good! You stir all the ingredients and microwave it in a coffee cup. Try it. Seriously.

    Recipe #458008

    This fantastic recipe is from veganbaking.net. The author does an excellent job explaining why this recipe works and offers several variations. I highly recommend reading through it. Soy milk works best because it curdles the best, but you can substitute other non-dairy milk. You'll find the soy lecithin and xanthan gum in natural food stores or in some well-stocked baking sections. (Xanthan is used a lot in gluten free baking.). If all else fails, there's always amazon. The author put very precise amounts in his recipe but to make them show up correctly here, I had to put each amount on its own line -- it's not a mistake, you should add all the amounts in.

    Recipe #508911

    This is a great frosting from "Vegan Cupcakes Take Over The World." It's great and pairs perfectly with #rz.190849 Maple Cupcakes. Note: I edited the recipe to remove the option to use regular powdered milk. I think that might have made the recipe gritty as one reviewer noted.

    Recipe #340551

    So French and so simple to make. You can thicken non-dairy milk with cornstarch if needed to sub for the non-dairy sour cream.

    Recipe #490269

    From the Engine 2 cookbook, this is one of their most popular recipes. It asks for the kale to be massaged. And that means really squishing the fibers with your hands to soften them. The leaves are waxy, so massaging them with the salt and lemon juice makes them much tastier.

    Recipe #508701

    From November 2010 Bon Appetit magazine. These take a few steps, but the result is a "wow" for presentation. And it isn't all that hard to do.

    Recipe #441332

    Easy to make and perfect for dipping fruits and pound cake.

    Recipe #276881

    If you’re looking for ways to eat your favorite foods in a healthier, lower calorie way and if mashed potatoes are a weakness, you’ll love this veggier, less carbier alternative to your favorite comfort food! Even if you scoff at cauliflower, you’ll never know that this dish isn’t made from a spud! Recipe found at healthyvoyager.com

    Recipe #471676

    I found this recipe in the 2009 Vegetarian Journal (Issue One). I just made it this morning and it makes light, fluffy, melt-in-your-mouth delicious pancakes. Silly me for using boxed mixes all these years! I'm sure you could substitute cow's milk if you don't have soymilk.

    Recipe #362383

    I'm not sure it was possible to have another variation on a chocolate chip cookie, but it is! This is the first CCC recipe here to use malted barley syrup. Gives the cookie a rich malty flavor.

    Recipe #457517

    My mom made this for a family event and everyone went crazy about it. Even my mom's recipe classification system of one or two pluses, rated this one +++. I've never seen that before! The recipe came from a cookbook called Vegan Eats World by Terry Hope Romero. It's a compilation of vegan versions of international recipes.

    Recipe #510118

    This simple but fabulous recipe from Bobby Flay is one of those "wow your guests" type of desserts that you make mostly on the grill. Have the packets made ahead of time, and plop them on as you eat the main course. When dinner is done, scoop the ice cream and add the peaches, granola and carmel sauce.

    Recipe #429249

    Not only does Inn Serendipity feature hearty vegetarian breakfasts (and bedside cordials in the evening), but the owners try to meet any special dietary needs, especially those of vegans. Their vegan cocoa pancakes are among the recipes most requested by vegans and nonvegans alike. Makes 18 to 20 pancakes. Published in Vegetarian Times, May 2005

    Recipe #368705

    This is a recipe posted on Veganwolf.com. Posted here for safe keeping and a look at the nutritional info.

    Recipe #450650

    I love cashew "cream" sauces and this is one that goes together so fast in a blender! No dairy, no eggs so no guilt either! From Lauren Ulm's cookbook called Vegan Yum Yum.

    Recipe #456111

    This is adapted from recipes that can be found in The Voluptuous Vegan by Myra Kornfeld (Clarkson Potter 2000) and Clean Food by Terry Walters (Sterling Epicure 2009). (Actual recipe was posted on npr.org.) These crisps are very addictive! You'll soon be looking for a source for the big 50-sheet packs... Be careful not to overtoast the nori, as the sesame seeds can easily burn.

    Recipe #484716

    From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

    Recipe #469665

    Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation!

    Recipe #394291

    With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals. Published in the June 2004 issues of Vegetarian Times.

    Recipe #381187

    This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.

    Recipe #432896

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