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    20 Recipes

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    A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.

    Recipe #437807

    I decided to make my own version of the orange coloured soup using an amalgamation of recipes. It is nice and sweet and yummy. And EASY! Eat as an appetizer or make a meal out of it by adding about 0.5 cup of red lentils (cook them first before you cook the vegetables) and serve with warm bread or buns.

    Recipe #408303

    Great basic sauce when you want something with a bit more umph than tomatoes alone. Choose whichever colour bell pepper you prefer. I usually go for red or orange. Experiment with different combinations of vegetables, but if you like zucchini, I would replace it with the eggplant because for some reason they don't taste too good together. Chop everything roughly, as you will puree it in the end. This sauce freezes very well.

    Recipe #508344

    I made this for my new house mates and they really liked it. Tastes good with ciabatta to dip in the chili.

    Recipe #362802

    This is from a Dutch Indian cookbook, so I can't vouch for it's authenticity, but it's certainly delicious. I didn't have pigeon peas or split chickpeas, so I used brown lentils in its place.

    Recipe #407812

    Source: Canadian Living Magazine: April 2009

    Recipe #508343

    This recipe is also delicious without the cream. Source: slow cooking curry and spice dishes by Carolyn Humphries.

    Recipe #508889

    I read a lot of recipes online and this became an amalgamation of many. It was yummy yummy yummy. And I didn't even mind that it smelled up my room.

    Recipe #326793

    This experiment turned out better than expected. I used a pre-packaged spice mix, but you can use your own mexican spice mix if you like. I used corn and tomato for my veggies, but feel free to experiment with what you would normally put on a taco or burrito.

    Recipe #343952

    When I made borscht for the first time, I was alone in my dorm room. When I tasted the first bite the first thing I thought was "it tastes like home." And then I thought of that scene from Ratatouille when the critic ate it and was brought back to his childhood. This is the vegetarian version, but it tastes pretty close to the real thing (Grandma made it with pork hock).

    Recipe #332520

    This recipe is based on Recipe #122549. It turned out very 'fluffy' compared to many cheesecakes I've made, probably due to the high number of eggs in it.

    Recipe #490110

    So delicious! This recipe is a variation on a recipe from "everyday Chocolate." Serve with a scoop of vanilla ice cream or fresh whipped cream. Use 2 to 3 teabags to make the tea, depending on how strong you like it. The Earl Grey can also be substituted with rooibos or coffee.

    Recipe #435100

    This is a recipe based on Skinny Pumpkin Granola over at skinnytaste.com. The smell alone makes your mouth water! I just guessed with the number of servings. It was gone in less than 2 weeks with only me eating it.

    Recipe #490630

    Source: www.nutritionistinthekitch.com

    Recipe #508339

    Adapted to the slowcooker. Original source: Canadian Living Magazine: February 2011

    Recipe #508342

    This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!

    Recipe #375537

    If you're a fan of larabar, raw foods, or just want to reduce the sugar in your diet, these little balls are for you. I got them from a french cookbook called "Secrets D'Endurance" (Kecily & Kristof Berg) and have translated it to English. Great to take along on a hike or for after a workout. The chocolate moons are a great pick-me-up in the morning before classes. Keep in the fridge for up to a week or a few months in the freezer.

    Recipe #448788

    From Slow cooking curry and spice dishes by Carolyn Humphries Serving suggestions: plain rice or soba noodles and bean sprouts. I usually substitute about half the chicken for (canned) mini corn.

    Recipe #508888

    The basis for this recipe comes from "spelt biscuits" from allrecipes.com. Then I added a few delightful seeds to get an amazing flavoured dinner roll! I used a mix of coconut oil and butter, but feel free to use one or the other. Also, I don't always have buttermilk, so I mix half yogurt with half water.

    Recipe #497607

    I wanted to eat something vegetarian for dinner for a change, especially after a dinner of bratwurst soup the night before. I'm also fighting candida, so I wanted something with an immune boost, thus the 4 cloves of garlic and cayenne powder. I also used spelt pasta instead of regular pasta due to the lower gluten content. My husband, who doesn't like veggie meals very much, said it was really good!

    Recipe #497549


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