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Vegetarian cooking for me, always, all day, baby! Not vegan because I still eat honey and, occasionally, shrimp and scallops.
Very delicious and healthy, sure to be a new fave! I made a few substitutions, though: pecans for pine nuts, vegetable stock for chicken stock (had to make it vegan!), omitted the raisins and added chopped red and orange peppers and carrots, and used leftover black beans rather than garbanzos.
1 user found this review helpful
Jan. 25, 2014