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    28 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My own adaptation on a couple recipes, using soy milk and non dairy margarine, that I want to be able to do again sometime without a search for other people's recipes. The measurements for the filling are TOTAL guesses. For the filling, I started with a mixture 6 T of white sugar and 1 1/2 T of cinnamon (oops now I see the recipe said tsp not Tbsp) but also added a few T of brown sugar. The yield was definitely not enough for the generous fill I wanted, so I just dumped in more of everything. Maybe next time I make this, I'll pay more attention to the ratios I use. For the glaze, the main recipe I was using called for "1 or 2 cups of thin powdered sugar drizzle." I started with a random amount of soy milk and melted margarine and basically slowly added all the powdered sugar I had. I think it was around 1/3 to 1/2 the package I had from Whole Foods, however much that was. Then added a generous cap full of vanilla and a small dollop of almond extract. Too much!

    Recipe #487905

    This caught my eye since I learned that walnuts have important omega-3 essential fatty acids (EFA) -- which is great for someone who doesn't eat fish! Found in "The Accidental Vegan" by Devra Gartenstein

    Recipe #75912

    4 Reviews |  By Seebee

    Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

    Recipe #70943

    6 Reviews |  By Seebee

    My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!

    Recipe #70570

    3 Reviews |  By Seebee

    Here's another yummy recipe from my Mom's recipe box

    Recipe #69268

    This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.

    Recipe #69264

    A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)

    Recipe #67877

    What to do with all those fresh Jungle Roses you have lying around ;-)

    Recipe #67876

    2 Reviews |  By Seebee

    A lovely floral yummy!

    Recipe #67874

    Mince pies are a long-standing Christmas tradition, but the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they're so good that probably no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor.

    Recipe #67727

    1 Reviews |  By Seebee

    Mint-chocolate-chip ice cream that's vegan? Wow...

    Recipe #67726

    Here's an alternate vegan recipe for coconut ice cream

    Recipe #67725

    1 Reviews |  By Seebee

    Think: tofutti :-)

    Recipe #67723

    2 Reviews |  By Seebee

    I can't wait to try this vegan ice cream!

    Recipe #67722

    2 Reviews |  By Seebee

    Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"

    Recipe #64636

    I'm really excited to start cooking with flowers! How interesting does this recipe sound? Times are, as always, a very loose estimate.

    Recipe #63334

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