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    124 Recipes

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    Adapted from an Australian Women’s Weekly cookbook. Their version used kumara, which although we can find here, it isn’t as easy to find. Good use for a bumper crop of acorn squash in your garden. The lentils in this soup make it thick and creamy. I tried to add chives under the list of ingredients (just for garnish), but the recipe builder wouldn't accept it. Sorry reviewer #1 had such problems with it - not clear why you had to peel hot squash, when you start with the squash peeled and chopped. I upped the prep time based on your comments, although I had no problems doing all the chopping in 15 mins.

    Recipe #486242

    Adapted from Sundays at the Moosewood. This is a gratin version, which I think could work with vegan cheese subs, using a lesser amount. Slice and serve with a crisp green salad and tomatoes for a light dinner.

    Recipe #483375

    A simple tomato sauce using mainly fresh ingredients. Comes from Sundays at the Moosewood Restaurant. Its uses are endless!

    Recipe #483372

    I fell in love with this delicious socca recipe a while back (Recipe #189571) and have continued experimenting. This version stems from Moosewood's "Sundays at the Moosewood Restaurant" where it's described as a street food on the Cote d'Azur. These crepes are much thinner than the other version and do not contain onions, which makes them better for rolling or filling if that is what you would like to do. It uses a blend of flours and cooks on the stove top. I haven't tried using GF flour yet, but plan to. Great picnic food. Delicious!

    Recipe #483371

    A new favourite soup of ours, perfect for those days when you feel like you're coming down with something. It is immunity boosting, warm and comforting and can be made within 30 minutes. This is adapted from a version found on the Earth Balance site, 'made just right', originally from vegweb. Use whatever veg you happen to have on hand, I adapted to fit what we tend to always have on hand and veg that is quick to prepare. In the original version they strained the broth off and used the veg just to flavour the broth. That seemed like a waste to me so I removed that step. The broth is delicious though, so all depending on what you need or feel like, you might want to do that. Add in some cooked brown rice to make this a fuller meal.

    Recipe #480905

    A take on beef & Guinness stew, adapted from a version found on If you're a huge fan of stout, use two full bottles/cans and don't bother with the broth. This was originally meant to use seitan, but as I stay away from wheat, I've used tofu instead. You can use either in exactly the same way, maybe even tempeh. I prefer to leave out the potatoes and serve over mash instead, but others might prefer as is with some crusty bread on the side. I'm sure any dark beer would make a good sub for Guinness if you have to. As a point of interest, Guinness brewed by Moosehead in St. John NB is vegan, labelled Guinness N.A. According to, Guinness brewed elsewhere uses isinglass as a fining agent (which is a by- product of the fishing industry), so technically not vegan.

    Recipe #476448

    This is really quick and easy, one pot side dish which I love. The original recipe apparently called for sugar, which I left out because I find the coconut milk adds plenty of sweetness. I came across this on the "One Hot Stove" blog, originally from Cook's Illustrated. This uses one of those small tins of coconut milk. If you need extra liquid you could add more coconut milk, or a little broth.

    Recipe #476446

    From what I've read on numerous websites, the 'Perfect Storm' cocktail is really just a variation of the classic and simple 'Dark & Stormy'. There are many many versions of the Perfect Storm out there, but I like the simplicity of this one. Cut back on the Grand Marnier to 1 oz and you won't notice the difference. You could also sub ginger ale in place of ginger beer, but I've recently discovered that it's just not the same...there is a spiciness and flavour to ginger beer that is so much nicer. Instead of that bottled lime juice, I use a few healthy wedges of fresh lime. Cheers!

    Recipe #471030

    I was looking for a curry recipe to use up some of the lovely yellow squash & zucchini we have growing and came across this style of curry on a blog called yummyoyummy. According to the original author, it's a Kerali style dish, and it is certainly very easy to prepare. I changed the cooking process slightly, and added in the leek which is much better than onion in this dish. If you can use yellow squash/zukes here, the end colour will be a beautiful light chartreuse. Servings are a bit of a guess, I think you would serve this alongside a few other things, would be enough for 4 in that case.

    Recipe #461191

    I adapted a recipe on for 'Spicy Squash', which although very good, wasn't quite to my tastes. This is a less sweet version, using a mix of veg and some greens, instead of just squash. It also has a creamy style gravy with the help of some cashew nuts which makes it more filling as a veg*n main. This calls for amchoor powder/amchur, which if new to you, is just a powder made from green (unripe) mangoes. It gives a distinct 'tang'. Most Indian groceries carry it, here in Canada I know Superstore even has it...but probably not worth buying just for this - I think some lime juice would be a pretty good substitute. This makes enough for two if you're serving alongside something else...a good idea as it is pretty rich.

    Recipe #461190

    A blend of different recipes I have enjoyed in the past and including ingredients popular at my house. I like to pick out the small newest potatoes if I can (without looking like the crazy person in the produce section). Simple and pretty quick to prepare and best with fresh herbs if you can. The garlic in this is completely optional, I find it a bit overpowering myself so I leave it out or use very little.

    Recipe #460483

    I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.

    Recipe #457453

    I lived in this canton in Switzerland for about 18 months and I came across this sort of hearty bean & barley soup often. The traditional version uses smoky bacon, eggs & cream. I have made it vegan, you could still use the egg & cream if you wish. Or mix in any vegan creamer or Tofutti style sour cream. Serving size is approximate. Most of the cooking time is inactive, leaving the soup to simmer for a few hours, and does not include soaking the beans & barley ahead of time.

    Recipe #457448

    Found in a guide to Costa Rica, this makes a nice change from plain rice and is pretty simple to prepare. I tweaked slightly to use brown rice, most versions use white, and most versions use chicken broth. Use any way you would normally use cooked rice!

    Recipe #456935

    A simple recipe for beans, you must plan ahead for presoaking the dried beans. You could probably used tinned but it wouldn't be the same. This recipe was found on, submitted by the International African Vegetarian Network and Friends.

    Recipe #456933

    A very simple side salad which would go nicely alongside a curry and rice. There isn't much to this, the beauty is in its simplicity. According to the Int'l Vegetarian Union, this is a Swahili recipe, common in Kenya & Tanzania. (

    Recipe #456927

    Posting for ZWT7, although I haven't tried this yet I think it looks fantastic. I also love that it goes into the oven for 40 minutes, it's pretty low fuss. Came across it on a Kenya travel website,

    Recipe #456925

    Light and fairly quick recipe for the grill, although you do have to factor in some marinating time. The version I came across originally called for seitan chunks, (found on Prep time doesn't include marinating.

    Recipe #456922

    I adore angel hair pasta, and such a fine pasta doesn't always need a big sauce. Serve with some kind of cheese or "cheez" if you wish, sprinkled on top. My children like it with sliced olives. There are many versions of this simple recipe, this one I adapted from This would probably be good for 4 as a side dish or 4 for lunch with a salad.

    Recipe #456846

    I've read lots of things about where this dish got it's name, but there doesn't seem to be a definitive answer. Some theories are that it simply means 'normal', and some that it was named after a heroine in an opera. I like to think there was a little Sicilian lady named Norma who dreamed this up. The traditional version uses ricotta, and there are lots of versions with parmesan or pecorino. You can of course top with whatever you like, or enjoy as-is which is simple, fresh and delicious. There are so many versions of how to make this dish, Rachel Ray has a version where the eggplant, tomatoes & garlic are roasted first, some pan fry the eggplant first. This is a method I find a little less time consuming and do-able for a weeknight meal. You could also use tinned tomatoes if need be, probably 2 of the large 28oz tins.

    Recipe #456842

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