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    91 Recipes

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    A healthy, crunchy vegan breakfast. Also a great snack. I use organic brown rice cakes with lemon. You can use any nut butter, but choose one with no hydrogenated fats.

    Recipe #235185

    A delicious, easy to make pesto sauce. The addition of salt isn't necessary as the Parmesan adds enough salty taste.

    Recipe #123882

    When you have the taste for a warm cheese fruit Danish and have bread, jam and cottage cheese in the pantry, you can make your own. This is fast, easy and really good. To make it even tastier you can butter the toast.

    Recipe #29820

    This dip or spread has a great fresh taste. Serve it right after making it for a softer dip. For a spread, refrigerate before serving. Please use a good quality cheese as a generic brand has extra oil added and will separate out.

    Recipe #216224

    Scrumptious. Slightly sweet. A bit different from traditional coleslaw. I like the "angel hair" coleslaw cabbage, but the mixture with carrots and red cabbage is great too. Try it with dried cranberries instead of raisins. Inspired from a recipe received from a friend.

    Recipe #215025

    Sounds strange, but kids love it. I made these for my kids all the time. Let it cool slightly before giving to younger children as the jelly can get hot.

    Recipe #29365

    If you like a creamy chai, try this one. Using whole spices instead of spice powders produces a clean taste, prevents a murky suspension, and no dregs in the bottom of the cup. Star anis and/or a vanilla bean can be added for variation. From Fresh Indian cook book, by Sunil Vijayakar. NOTE: Though this is a strongly brewed tea, some posters thought it was too strong for their taste. So I've added options to Steps 2 and 3 for those that prefer a less strong tea.

    Recipe #365280

    Very flavorful and refreshing. Making cubes out of fruit juice keeps the Sangria chilled and won't water it down as the cubes melt.

    Recipe #161138

    This is a non-dairy, not too sweet variation. If you are not vegan, honey can be added instead of the agave syrup. Sometimes I use orange-pineapple juice. Ice cubes are optional.

    Recipe #247526

    It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.

    Recipe #190637

    When you only want to make a half recipe. This recipes uses only half of a 1.75 oz. packet of dry pectin.

    Recipe #316929

    My version of island pesto. This tastes great on grilled shrimp, as a sandwich spread. Use it like chutney, pesto, a dip, or a spread.

    Recipe #244410

    This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

    Recipe #95888

    An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular ginger can be used. Modified from a recipe I found on a Thailand Tourism website.

    Recipe #191707

    Nutty and flavorful, this dip will go in a minute. This recipe does not require baking. Because grated cheese measurements vary, adjust dip to desired consistency; add more liquid if too dry, more cheese if too wet.

    Recipe #144854

    So easy to prepare. So good to eat. Thin sliced chicken can be subbed for the shrimp. Mushrooms may be omitted. You can add more vegetables (like eggplant, celery, tomatoes, etc). Serve with rice or noodles. Any type of mushroom can be used in the recipe. This is an online recipe that I modified slightly.

    Recipe #187048

    My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Recipe #70005, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

    Recipe #135615

    Stays spreadable even straight from the refrigerator. Try it on acorn squash, sweet potatoes. This is delicious on french toast, regular toast, waffles; it's especially good on corn bread. It's not too sweet in spite of the maple syrup. I've only used real maple syrup, but if you use a syrup blend that should work too. Recipe from FoodDownUnder.

    Recipe #339479

    This is NOT low fat. I'm sure you can use low fat ingredients, but I've never tried it. The sauce is so satisfying and rich. I use Jarlesberg Swiss, but you can use any type. Recipe from the fish market.

    Recipe #230457

    Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too.

    Recipe #239028

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