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Old 12-30-2016, 05:12 PM
 
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https://www.washingtonpost.com/lifes...=.9c3544dac0d8

The Washington Post's top 20 recipes for 2016 (some are vegetarian-and maybe try a meat substitute for some of the ones that are not)
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Old 01-04-2017, 10:53 AM
 
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Warm up with this carrot, lentil and cumin soup recipe - LA Times
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Old 01-14-2017, 08:15 PM
 
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6 Healthy Recipes for 2017 That Aren't Salads | Blog | Beyond Meat
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Old 02-01-2017, 02:26 AM
 
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Easy Vegan On-the-Go Lunches - Fooduzzi
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Old 03-02-2017, 04:33 PM
 
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7 meatless ways to make rice the main event

https://www.washingtonpost.com/lifes...=.031c91fe9f9a

Last edited by phoenixmike11; 03-02-2017 at 04:33 PM.. Reason: add more information
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Old 03-04-2017, 05:57 PM
 
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NY Times collection of comfort food recipes for vegetarians

https://cooking.nytimes.com/68861692...T.nav=top-news
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Old 03-14-2017, 12:14 PM
 
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https://www.washingtonpost.com/lifes...=.5c89e94eb24a

6 recipes for cauliflower

Last edited by phoenixmike11; 03-14-2017 at 12:14 PM.. Reason: add more information
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Old 04-10-2017, 05:32 PM
 
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6 mushroom-y recipes for #MeatlessMonday
https://www.washingtonpost.com/lifes...=.9d1bfeefbcca
3 cool vegan recipes
The vegan diet

Recipes - The Korean Vegan

Last edited by phoenixmike11; 04-10-2017 at 05:33 PM.. Reason: add more information
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Old 06-11-2017, 07:45 AM
 
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https://www.buzzfeed.com/whitneyjeff...Z4X#.ahggJwwDA

https://food52.com/blog/19542-spicy-...ampaign=Social

Our Best Vegetarian Sandwiches That Even Carnivores Will Love | SAVEUR

https://www.washingtonpost.com/lifes...=.bb8e6944ca30
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Old 07-27-2017, 04:05 AM
 
Location: Minnesota
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This is my own recipe I invented myself. It is vegan and gluten free.

Tropical Sweet Potato Balls


Ingredients:

1 cup corn flour
1 cup almond flour/meal (can grind your own blanched almonds)
Tsp baking powder
tsp baking soda
Pinch salt
Ginger powder
Orange zest
Cinnamon

2 large sweet potatoes, skinned, steamed or baked, and mashed

1.5 cup fresh chopped pineapple or one 12 oz can diced pineapple with juice
1/3 cup of pure maple syrup
2 tablespoons of melted coconut oil
T vanilla extract
T chia seeds or ground flaxseed

Turbinado sugar or other course sugar


Preheat oven to 350 F.

Add dry ingredients to a bowl and mix well.

Add cooked mashed sweet potato to another large bowl (make sure it is totally cooled)

In a blender or food processer, process wet ingredients (pineapple through chia seeds)

Add wet ingredients to the sweet potato bowl.

Slowly add dry ingredients into the bowl with the wet ingredients, incorporating it in batches, until you have workable dough that is relatively stiff. If you need to add more corn flour feel free, or alternately, if you need to add a little water that is fine.

In another small bowl, add some turbinado/course sugar

Shape dough into golf size balls with your hands. Roll the balls into the bowl of sugar and then place them on a well oiled cookie sheet or a cookie sheet lined with parchment paper.

Bake balls in oven for 30-45 minutes, checking after twenty minutes or so and at thirty minutes. Balls are done when slightly brown and firm. The time it takes to bake them depends on how many you made and how large or small the balls are. Larger balls take longer.

I was able to get 32 balls out of my batch, but this will depend on the size of your sweet potatoes and how large or small you roll your balls.

Let balls cool on a rack before enjoying. These will keep refrigerated in an air tight container for several days. Best if eaten either the day of or the day after.
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