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‘Sausage’ And Pepper Heroes

(Vegetarian Times, February, 2001)

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’Bello Burgers

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’Meatballs’ In Tomato Sauce

(Vegetarian Times, January, 2001)

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Acorn Squash Stuffed With Chard & White Beans

(EatingWell, November/December, 2009)

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Acorn Squash Stuffed With Chard & White Beans For Two

(EatingWell, November/December, 2009)

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Alaskan Tomato Soup

(Vegetarian Times, January, 2007)

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Aloo Gobi (Curried Cauliflower and Potatoes)

Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
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Artichoke Hummus Wraps

(Vegetarian Times, June, 2002)

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Baked penne with cauliflower

(Mercury News, March, 2008)

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On May 13, 2009, 8:37 pm manchez said:

I have made and served this dish. It is fairly easy. The pine nuts made it a stand out! Make sure you have fresh pine nuts for best flavor.


Balsamic Portobello Burgers with Bell Pepper and Goat Cheese

(Everyday Food, July/August, 2008)

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Bean-And-Leek Cassoulet

(Food & Wine, September, 2008)

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Borscht

(Gourmet, February, 2000)

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Chickpea, Eggplant, And Tomato Tarts

(Gourmet, November, 2005)

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Eggplant And Potato Hash

(Vegetarian Times, September, 2000)

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Eggplant And Spinach Lasagne Spirals

(Gourmet, September, 2002)

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Can be lower fat with use of part-skim ricotta

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On September 21, 2007, 12:13 pm pam said:

Grab some of those remaining eggplants from the local farmers market along with some fresh spinach and tomatoes to create a neat twist on veggy lasagna. Lasagna noodles are smeared with a spinach ricotta cheese based spread, topped with roasted eggplant slices and then rolled up into spirals. The spirals are topped with a delicious roasted tomato sauce and baked. This is great fall comfort food. While the recipe looks long it can be split-up with roasting earlier and the result is worth the effort…


Eggplant Parmesan Lasagna

(Cooking Light, April, 2001)

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A little high in sodium, but good calcium

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On July 8, 2007, 10:53 pm pam said:

We love serving this lasagna at dinner parties as a vegetarian option.


Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano

(Bon Appétit, August, 2006)

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On July 29, 2007, 10:40 pm pam said:

Got Zucchini? If you like raw zucchini then here's a pasta dish to try - Fettuccine tossed with a walnut, basil, and zucchini mixture. Serve with a salad and it makes a nice light summer meal. Slicing the zucchini is easiest, and fairly quick, with a mandolin, otherwise the prep work is straight forward.


Ginger Garlic Baby Bok Choy

(Martin Yan's China by Martin Yan, 2008)

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Glazed Chili Tofu With Ramen

(Sunset, November, 2012)

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Gluten-Free Blueberry Quick Bread

(Vegetarian Times, March, 2008)

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On February 21, 2012, 7:33 am blu said:

sounds yummy can't wait 2 start bakin


Grilled Eggplant Sandwiches with Red Onion and Aioli

(Cooking Light, August, 2007)

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Hamburger Helper On Polenta

(Vegetarian Times, June, 2005)

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Meatless Shepherd’s Pie With Horseradish-Cheddar Potatoes

(30 Minute Meals, Episode: Thank You Veggie Much, Season: 23)

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Moroccan Chickpea Chili

(Cooking Light, September, 2007)

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Mushroom And Spinach Quiche

(Vegetarian Times, February, 2006)

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