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    94 Recipes

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    like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom

    Recipe #351694

    so simple but packs so much flavor! could do with a vegan pastry to make meat-product free. comes together very quickly, can be frozen and put directly in the oven and reheats well

    Recipe #341992

    I think I've substituted nearly every ingredient in this one at some time or another and it's always edible. Great for when you have nothing in the house for breakfast tomorrow.

    Recipe #341809

    time consuming enough to hand roll, you don't need to be hand chopping everything as well. these freeze well. the phyllo is a new idea I was given. had always used wonton wrappers before but was unhappy with them turning out soft instead of crunchy or too greasy, trying the new way tonight but the filling is tried and true. I just eyeball everything so I'm guessing on the measurements.

    Recipe #341796

    So addictive we've nick-named it green crack. I reverse-engineered from the one served at earl's, I think it tastes the same, what do you think?

    Recipe #341795

    We used to be able to buy this pre-made when I was a kid. Since you can't any more I figured out how to make it.Very addictive! The cream cheese layer keeps it from going soggy and makes it "what is that flavour?" kind of yum

    Recipe #341774

    after much fiddling, this is my version of veggie lasagna. feel free to alter as you like. good for clearing the fridge of left over veggie bits. keeps well, good for taking with for lunches. you can also prep and cook halfway beforehand and pop back in the oven for 30 min for an easy dinner party dish.

    Recipe #339124

    passed on from my ex's mom, this comes together really fast and is great for parties. cook time is refrigeration time. will keep for about a week so you can make in advance to have less to do right before a guests come over.

    Recipe #333362

    my partner calls these "vancouver dumplings" due to the multicultural ingredients and the reflection of our laid back west coast style.

    Recipe #333263

    you can use canned pumpkin if you like the traditional thick texture and sweetness of store-bought pumpkin pie. I like using fresh cooked pumpkin as it's not overly sweet and much lighter and fluffier that way, almost like a mousse. you can freeze cooked pumpkin for many months so you can still make this outside of autumn, just be sure to drain it well when you thaw it. can also be made into a single-crust pie, just increase the cooking time to about an hour. new way to play with this: make just the filling in custard cups or muffin tins and serve with ice cream and butterscotch!

    Recipe #333232

    A little different from most guac--rich and creamy complex flavor. Prep time includes time to chop veggies and refrigerate.

    Recipe #329376

    Just came up with this one. Let me know what you think or how you improved it

    Recipe #328822

    this is the evolution of a tasty creation that emerged from being very poor. the idea is you take everything out of the cupboards and fridge, anything that does not go in a stew or soup goes back where it belongs, everything else goes in the pot. as such it's different every time but this is the basic idea. great for feeding crowds. will keep well in the freezer (before cheese) but not in the fridge at all so if there's any leftovers be sure to portion out and freeze right away. can be doubled or tripled without issues. if you wanted it a little healthier it works just fine with brown rice (cooked longer obviously) and low-fat cheese. you can also use reduced-sodium soy sauce and reduced-sodium/defatted broth instead of the water and the stock cube.

    Recipe #328814

    this is a heavily modified version of a recipe found on here, i figured it was different enough to warrent it's own entry, I may tweak it a little further as i experiment, feel free to add suggestions

    Recipe #328769

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