crabbyjean Recipe Reviews (Pg. 1) - Allrecipes.com (18207845)

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Maryland Crab Cakes I

Reviewed: Dec. 22, 2009
As an "old lady from Baltimore" (lived right up the street from Bo Brooks), I liked this version best because of the use of bread and not bread crumbs. I do however, use regular mustard instead of the fancy kind (it's what we used in the old days)! To keep them from falling apart simply make your crabcakes and place them on a cookie sheet in your fridge for an hour or so until they are "set". This always works for me!
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Vegan Black Bean Soup

Reviewed: Nov. 18, 2013
My favorite soup...ever!!
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Italian Vegetable Soup

Reviewed: Jan. 4, 2014
Excellent - As a vegan I had to made a few changes. I substituted Soy crumbles for the beef, vegetable bouillon for the beef bouillon. I also used a large 28oz can of fire roasted crushed tomatoes and 8oz can of sauce and I added extra garlic, of course. This was definitely a hit with the whole family! A great soup to freeze for later lunches and dinners, I didn't add pasta until I was ready to serve since pasta gets too soft when frozen. Thanks for passing this along!
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Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 8, 2014
My husband and I follow Dr. Fuhrman's Eat to Live diet and this recipe was FANTASTIC. My only change was to use Veganaise instead of mayo, otherwise, I did exactly as written. Did not tell my husband what it was and he thought it had a tuna/chicken salad taste. Oh, I used a potato masher instead of a fork and they mashed down to a nice consistency. Definitely will make this again. Thanks!
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