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Orange Glazed Carrots

Reviewed: Nov. 7, 2011

An excellent side dish! I made a vegan version using Earth Balance instead of butter. I used agavenectar instead of brown sugar to sweeten.

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Very tasty and colorful. I made a vegan version using Gardein veggie chicken. I also made a few mods based on other reviewers' suggestions: I added capers as well a bit of pepper and vegan parmesan at the end, and served it over spinach fusilli.

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Tex-Mex Burger with Cajun Mayo

Reviewed: Sep. 21, 2011

Very tasty! I made a lazy vegan version: I used Gardein Beefless Burgers and topped them with chopped onion, garlic, jalapeno, Daiya pepperjack cheese, vegan Worstershire, lettuce, and tomato. I used Veganaise for the vegan mayo. I copied Barnkitty's Cajun spice blend formula. Delicious! In a parallel universe, I would make a homemade veggie burger and mix in the onion, garlic, etc.

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Curried Hash Browns

Reviewed: Jul. 17, 2008

This was a great blend of flavors. Granted, I like Indian food and curries (as well as hash browns). Like another reviewer, I used olive oil instead of butter. I had it with some tomato-apple chutney on the side. Delicious!

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Kielbasa Cabbage Skillet

Reviewed: Jun. 25, 2008

Excellent one-pot meal. I veganized it with Tofurky Kielbasa sausage and vegetable broth. I added some garlic and red pepper as per other reviewers' suggestions - although just a dash of the pepper (I'm a wimp). The end result was flavorful and hearty!

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Almost Eggless Egg Salad

Reviewed: May 13, 2008

Doesn't taste exactly like egg salad, but has a good flavor on its own. I added a touch of cayenne for a little "zip." Tasted great on toast with sprouts and a slice of heirloom tomato.

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Basil, Tomato and Mozzarella Sandwich

Reviewed: May 6, 2008

Excellent, quick, and easy. Great for a light summer meal. Combining some reviewers' suggestions, I put the sandwich under the broiler, added freshly cracked pepper, used red wine vinegar, and diluted the vinegar with olive oil. (Actually, I just used a few drops of oil and vinegar.) I "veganized" the recipe, using "Teese" soy cheese, which melts fairly well. Next time I'd like to try a reviewer's suggestion to pre-soak the bread with the oil/vinegar. I think I'll add some roasted red peppers, too.

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