Saturday, July 31, 2010

Warm and Nutty Cinnamon Quinoa

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I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips...
Saturday, May 8, 2010

Baked Ziti with Spinach & Cashew Cheese

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1 Recipe of Mel's Zesty Marinara Sauce (see below) 1 lb Tinkyada Brown Rice Ziti or Penne, cooked al dente 2 c. Cashew Cheese (recipe be...
Saturday, May 1, 2010

Pineapple Tofu Stir-Fry

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From EatingWell 2 servings, 1 1/2 cups each Active Time: 35 minutes Total Time: 35 minutes Nutrition Profile: Diabetes appropriate | Low cal...

Stuffed Grape Leaves

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Serves 15 "Ever make a favorite appetizer for a party and secretly wish for plenty of leftovers? This recipe for vegetarian stuffed gr...
Saturday, April 24, 2010

Spinach Pie & Pineapple Dessert

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A friend's mom makes this and I love it so much that I decided to give it a try. I used: 1 sheet Pepperidge Farm phyllo 2 boxes of froze...
Saturday, April 17, 2010

Curried Kale with Caramelized Shallots

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"Kale, is one of nature's super foods. Enjoy it raw, sauteed, juiced or made into Kale chips. I like to use the heartier Dino Kale ...
Saturday, April 3, 2010

Holiday Table Worthy Veggie Meatloaf

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3/4 c. Tomato Paste 3 TBL Tamari, divided 1 TBL dark agave nectar ½ tsp liquid smoke 1 TBL plus 2 tsp garlic, minced and divided ¼ c. olive ...

Garlicky Brussels Sprouts Sauté

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Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a tender crunch. Pre-peeled garlic cloves from the produ...

Hot Artichoke Dip

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Everyone loves spinach-artichoke dip, but it’s a fat-and-calorie fiesta. Not this recipe— yet you’ll never know it. Makes about 2 1/2 cups 1...

Vegan Cardamom Scented Chocolate Chip Cookies

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"This recipe is a favorite of many of my clients and I thought that it would be perfect to share again for the upcoming holiday of lov...