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    99 Recipes

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    I think I got this from World Wide Recipes, a recipe email zine I used to get. This sauce is really good on mashed potatoes, too.

    Recipe #289161

    I found this posted on "The cumin and sea salt are very important in this recipe, so make sure you have added enough of both of these to bring out the flavor of this soup." The original recipe called for almonds instead of cashews. This was so good I had two bowls!

    Recipe #316190

    This is good by itself or for use in recipes that call for chicken.

    Recipe #300266

    I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )

    Recipe #297154

    From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "You can make nori rolls, cabbage wraps, spread it on crackers, stuff mushrooms, peppers, tomatoes, onions, cucumbers, and more." I have adapted it to fit in my little Oscar food processor.

    Recipe #302765

    I think this may have come from Meals like Mom used to make : dinner menus & recipes from days gone by. At least it came from a library book with a name something like that. It actually called for "one small onion, chopped" but I thought that was too much onion. Less and minced made it more of a seasoning.

    Recipe #287890

    9 Reviews |  By mliss29

    We just whipped this up. 1yo & 3yo sons and I LOVED it. The bananas provide the sweetness. Actually we liked it so much, I made another batch the same day but with less-ripe bananas. It was good but not as good as with the bananas whose skins were about half brown.

    Recipe #289269

    9 Reviews |  By mliss29

    This is what I usually make and call Pesto Pasta.

    Recipe #293662

    9 Reviews |  By mliss29

    I found this in the newsletter from my local health food store. They got it from and say it's good with Recipe #339032 . They can be eaten right out of the refrigerator or warmed up in a dehydrator. The newsletter editor/raw foodist tops them with raw almond butter mixed with agave, vanilla, and sea salt or the aforementioned cashew icing. The "cooking time" is an estimate of the chilling time.

    Recipe #339136

    8 Reviews |  By mliss29

    The little kids and I have a smoothie every day at lunch and so for Zaar World Tour I thought, "well, I should try other people's smoothies and get ZWT points if I'm going to have a smoothie anyway!" Right? Well, I found out I really don't like yogurt in smoothies! But apparently everybody else does! oh well. Here's an all-fruit smoothie. The kind I like!

    Recipe #310997

    8 Reviews |  By mliss29

    From Madhur Jaffrey's World of the East Vegetarian Cooking. I ususally make it with 2 regular cucumbers sliced on a mandolin slicer. And I just throw unaltered sesame seeds in it.

    Recipe #287864

    7 Reviews |  By mliss29

    From Madhur Jaffrey's World of the East Vegetarian Cooking. I have tried this with cauliflower instead of the eggplant, which was good, but I usually make it with carrots instead of the eggplant because even from a young age, Chef #784894 didn't like eggplant. Of course the dish is good with eggplant too! I just noticed that it calls for "boiling potatoes". I always use baking potatoes. Are they called "russet potatoes"? I also always double the recipe's spices and use a whole eggplant and cut up potatoes to equal the amount of eggplant.

    Recipe #298395

    6 Reviews |  By mliss29

    This is a lower-fat, no-boil version of Julesong's Recipe #50213. After one bite, my 11 year old son said, "make this again, Mom." Many thanks to Julesong for this delicious combination of flavors.

    Recipe #271683

    6 Reviews |  By mliss29

    I think this may have come from American Whole Foods Cuisine. I modified it a bit. I haven't made this in a while, so I'm guessing at the serving amount. What you don't use freezes well.

    Recipe #287875

    6 Reviews |  By mliss29

    I was about the only rhubarb lover the time I made this, so I got most if it to myself! ;) Of course it's good with vanilla ice cream or whipped cream. It's from Ladies Home Journal 100 Great Pie & Pastry Recipes.

    Recipe #262157

    6 Reviews |  By mliss29

    From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet and I have to give the library book back. I read in their newsletter that they tossed some crumbs from these crackers outside for the birds and in the spring flax started growing on the spot. Now that's *live* food!

    Recipe #314943

    6 Reviews |  By mliss29

    From the Food section of the Kansas City Star (though they say they adapted it from Woman's Day magazine.) It would make 8 patties, but 7 fit in my cast-iron skillet.

    Recipe #288570

    6 Reviews |  By mliss29

    From Indian Vegetarian Cooking at Your House by Sunetra Humbad and Amy Schafer Boger, M.D. "Makes 1 cup (traditional serving = 2 TBS)"

    Recipe #298728

    6 Reviews |  By mliss29

    This Syrian comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I never peel the tomatoes. I tried one time and I think it's too much trouble. Plus, the little tomato skins look like confetti.

    Recipe #287861

    5 Reviews |  By mliss29

    When I was in college, I used to order Peanut Butter Pie from Creme de la Creme in Rochester, NY. Mmmmm....yummy. Years later (when I finally started learning to cook!), I saw this recipe in my mother's Johnson County Library Gets Cooking! (Johnson County, Kansas, that is) and I thought, "this needs the chocolate topping from those chocolate mint brownies a couple pages back." Oh yeah! Jordan is my step-son. He gobbled this pie up! (Well, he had help.) For the crust, mix 1 1/2 cups chocolate cookie crumbs with 4 Tablespoons melted butter and press into a 9-inch pie plate.

    Recipe #256816

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