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Vegan Bean Taco Filling

Reviewed: Dec. 17, 2014
I make this once every couple of weeks for dinner. It's simple, easy and a great meatless entree. My husband and I gorge on these tacos. I follow the recipe other than tweaking the seasoning to satisfy our spicy cravings. We top with fresh made pico (chopped cilantro, tomato, onion and lime juice and a dash of sriracha smoked salt), shredded cabbage, and fresh avocado slices. Sprinkle on some nutritional yeast for a little cheese flavor and slap this on crunchy or soft shells. Mucho bueno! Gracias!
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Roasted Beets 'n' Sweets

Reviewed: Dec. 17, 2014
LOVE! This quickly became a fall/winter staple as soon as I first made it. I'll sometimes add cubed honey nut or butternut squash if I have any on hand but this recipe, as is, is truly lovely. Thanks a million for sharing.
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Eggless Pasta

Reviewed: Dec. 17, 2014
Made this a few weeks back to make agnolotti with homemade ricotta, spinach, mushrooms, garlic and caramelized onion. It was easy and worked fantastic for the dish. Great egg-less pasta recipe. Molte grazie!
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Spinach and Orzo Salad

Reviewed: May 23, 2014
So easy and super delicious! Added a few chopped sun-dried tomatoes but otherwise stuck to the recipe. This recipe is a definite keeper!
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1 user found this review helpful

Spicy Vegan Potato Curry

Reviewed: Mar. 3, 2014
Beautifully done! While my husband and I thoroughly enjoy spicy cuisine, this dish came off a little too heated--an extremely easy fix though. Aside from that the flavors are rich and full and this will be made often. Cauliflower works fantastically well in curry dishes so I may play around by omitting the potatoes next time around. Overall I'm one satisfied curry-consumer. Thanks for the recipe!
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Speedy Blueberry Refrigerator Jam

Reviewed: Dec. 6, 2013
My husband and I picked nearly 12 pounds of fresh blueberries in Michigan last year. I decided to try some of them in this jam recipe. Delicious! This is a staple in our house now and every Christmas I preserve some in small jars to give away as gifts.
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Hearty Vegetable Lasagna

Reviewed: Dec. 6, 2013
Great, easy recipe. Used it as a base and added more sauce and veggies.
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Baked Kale Chips

Reviewed: Dec. 6, 2013
Used a little less oil and experimented with flavors like garlic salt, cayenne, etc. Made a HUGE batch to take camping with us. Loved them until the raccoons figured out how to get into our tightly shut food storage bin and took off with them. Hahaha
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Tabbouleh III

Reviewed: Dec. 6, 2013
Quick, easy, delicious, refreshing! It's now a staple in our lunches when my husband and I got for long kayak treks. :)
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Allspice Cream Cheese Frosting

Reviewed: Dec. 6, 2013
I used the 8 ounce package of cream cheese and cut the confectioners sugar to three cups like most suggested. I also only added milk as needed while blending and it turned out fantastic. I used these on the Pumpkin Ginger Cupcakes recipe I found on this site and it paired beautifully. Thanks so much for a nice new twist on a cream cheese frosting!
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True Blue Custard Crunch Pie

Reviewed: Nov. 4, 2013
Picked over 11 pounds of blueberries last season and turned the majority of them into this pie. Stellar job!
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Pumpkin Ginger Cupcakes

Reviewed: Nov. 4, 2013
I've been baking these cupcakes every Autumn for four years now and they still are my favorite recipe to bake. The yield is slightly more than 24 cupcakes, despite what it says so do plan accordingly. I find I need to bake double batches anyway because they fly off the table everywhere I serve them. Thanks a ton for sharing these--sorry I forgot to rate sooner!
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Quinoa Black Bean Burgers

Reviewed: Sep. 12, 2013
Instant favorite for my husband and I. He asks me to make them at least once a week. We both really enjoy spicy so I make a chipolte mayo to dress it and serve these on toasted whole wheat buns with caramelized onion and baby spinach leaves. If I'm not in the mood for too much spice (or want something a little more healthy), I replace the mayo with mashed fresh avocado and fresh tomato. I did notice how much better they stay together (much less crumbly out of the pan and on your plate) if you refrigerate the patties an hour or so before cooking them. Awesome recipe. Can't thank you enough!
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Meatball Nirvana

Reviewed: Sep. 5, 2013
After reading all the reviews I decided to tweak it by substituting 1/2 the beef for ground pork and used part skim ricotta instead of the milk. This is, by far, the best meatball recipe I have made to date. They simply melt in your mouth. This is a keeper. Thanks for the recipe and suggestions!
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