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The Best Rolled Sugar Cookies

Reviewed: Feb. 14, 2014
This is my new favorite cookie dough recipe! I'm baffled by the reviews that say the dough was too sticky. I put my dough in the freezer for maybe 30-45 minutes, and it was perfect. I didn't need any additional flour except to dust my work surface. My heart-shaped cookies held their shape and didn't spread, and the cookies were soft and chewy, rather than crispy, which is my preference for sugar cookies. I frosted mine with pink royal icing and gave them to friends and family for Valentine's Day. I'll definitely make these again!
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Three Pepper Pasta Salad

Reviewed: Sep. 19, 2012
This pasta salad is incredibly good, largely thanks to the dressing. I did make a few of changes to make it vegan, which included using Parmela for the parmesan, and kidney beans (for protein) rather than the cheese. I also added cooked portabella mushrooms and replaced about a fourth of the oil with water. I will most definitely make this again. It's heavenly!
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Cranberry Pumpkin Muffins

Reviewed: Dec. 14, 2011
Super yummy! I used whole wheat pastry flour, halved the sugar, and used egg replacer to make them vegan. I also didn't chop the cranberries because I like tart, gooey blobs of cranberry in my muffins. :o) They're a nice change from orange-cranberry muffins; I'll definitely make these again!
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Morelos Salsa Verde

Reviewed: Dec. 12, 2011
Amazing! I love the heat, and especially love that this is a cilantro-free salsa. This will be my go-to salsa verde recipe from now on. Thank you!
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Barley, Lentil and Mushroom Soup

Reviewed: Nov. 14, 2011
Very good soup! I used veggie broth to veganize this, and a combo of portabellas and button mushroom because that's what I had on hand, and I also used green lentils and purple barley. It was the perfect soup for a chilly autumn evening, and I'll definitely make it again!
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Kingman's Vegan Zucchini Bread

Reviewed: Oct. 6, 2011
This is the best zucchini bread I've ever made or eaten, vegan or otherwise. My husband wasn't a fan of zucchini bread, but now he asks me to make this one all the time. I appreciate vegan food that everyone would love, and this is definitely one of those recipes. Thanks for sharing!
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Chocolate Chocolate Chip Cookies I

Reviewed: Sep. 27, 2011
After 1800+ reviews, another is probably pointless, but these were so good that I just had to chime in! I veganized these using Ener-G egg replacer and Earth Balance margarine, and I used whole wheat pastry flour and raw cacao powder in place of their respective counterparts. The results were fantastic - a crispy, chewy cookie that no one would ever guess was eggless. I will most definitely make these again!
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