Corn Tamale Bake Recipe (Gluten-free, Egg-free, Dairy-free)




Here is another of Wyona's Hertwig's delicious adaptations of ethnic yumminess -- corn tamales.  I discovered that this recipe can be made without any oil (just sauté with a little water) and if you don't have fresh tomatoes on hand, 3/4 C. of a favourite tomato salsa can make up for the missing tomatoes.  This dish pairs nicely with some baked beans and a cabbage salad.

 (I also included a great little Youtube video of the making of more 'traditional' tamales-- but gluten-free and vegan). Enjoy!

SAUTĒ:
*1 T. Oil
*1 large Onion, chopped
*1 green Bell Pepper, chopped
*1 red Bell Pepper, chopped
*2 cloves Garlic, minced
ADD:
*3 diced Tomatoes
*1 C. Cornmeal
*1/2 C. Water
*1/2 tsp. Salt
*1/2 C. chopped Olives
*Pinch Cayenne or any other Chili Pepper Seasoning you prefer
POUR into well-greased dish
BAKE at 350F for approximately 30 minutes

How To Make "World's Best Tamales" (Gluten-Free; Vegan)

3-Bean Casserole Recipe (Gluten-free, egg-free, dairy-free)



SAUTE:
*2 T. Oil
*2 Onions, chopped
*2 cloves Garlic, minced
*2 C. Celery, chopped
*1 inch grated Ginger Root
*1 Zucchini, sliced
ADD:
*2 C. Tomatoes, diced
*1 tsp. Cumin
*1 tsp. Coriander
*1/2 tsp. Nutmeg
*Pinch Chipolte
DRAIN and ADD:
*1 can Red Kidney Beans
*1 can Butter Beans
*1 can Pinto Beans
BAKE at 400F for approximately 15 minutes to heat through.

Arroz Verde- Green Rice and Spinach Recipe (Gluten-free, egg-free, dairy-free)





SAUTE:
*2 T. Oil
*1 medium Onion, chopped
*2 cloves Garlic, chopped
*1 green Bell Pepper
*1 Anaheim or Poblano Chili Pepper, chopped
ADD 1/2 C. Water
SIMMER for 5 minutes
ADD:
*4 C. Cooked Brown Rice
*2 C. fresh Spinach, chopped
*1/2 C. fresh Cilantro (or Parsley)
*1/2 tsp. Salt
*1/2 tsp. Cumin
*1/2 tsp. Basil or Savory
TOSS lightly

*

Mexican Salad Recipe (Gluten-free, dairy-free, egg-free)



IN SALAD BOWL:
*1 green Bell Pepper, sliced
*1 red Onion, diced
*1 clove Garlic, crushed
*2 T. fresh Cilantro, chopped (or Parsley)
*1 red Bell Pepper, diced
*4 to 6 Tomatoes, diced
*1 Anaheim red Chili Pepper
*2 cans Garbanzos
DRESSING:
WHIZ together:
*2 T. Lemon Juice
*1 T. Brown Sugar
*1 T. Grapeseed Oil
*1/2 tsp. Salt

Golden Raisin-Apricot Chutney Recipe





IN A 4-QUART POT:
*5 C. Pitted Apricots
*1/2 C. chopped Red Onion
*1/2 C. Red Pepper, chopped
*1/2 C. Golden Raisins
*1 C. Lemon Juice
*1 C. Golden Brown Sugar
*1/4 tsp. Salt
*Pinch Cinnamon
*Pinch Coriander
*Pinch Cayenne
*1 tsp. Mustard Seed
BRING TO BOIL.
TURN DOWN heat and
SIMMER for 15 minutes.
POUR INTO sealing jars or containers to refrigerate.

Tamale Quiche with Cornmeal Crust Recipe (egg-free, dairy-free)





TO MAKE CRUST:
*1/2 C. Whole Wheat Flour
*1/2 C. Cornmeal
*2 T. Celimix Egg Replacer
WHIZ OR WHISK:
*1/4 C. Oil
*1/4 C. Water
ADD to dry mixture, stirring with a fork and pat into Quiche or flat pan.
FILLING:
SAUTE:
*1 C. grated Mushrooms
*1 Onion, chopped
*1 clove Garlic, minced
*1 green Bell Pepper, chopped
ADD:
*1 C. crushed green or red mild Chili Pepper
*16 oz. ground veggie burger
*2 T. Cornstarch
POUR into crust
BAKE at 400F for 30 minutes or so

Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)



IN MIXING BOWL:
*1 C. grated Butternut Squash
*1/2 C. Raisins
*1/2 C. Currents
*1/2 C. Dates, chopped
*1 C. Nuts, chopped (Pecans, Hazelnuts, etc.)
*2 T. Lemon Rind
*1/2 C. Brown Sugar
*1/2 C. Oil
*1/2 tsp. Salt
*1/2 C. Water
*1 C. cooked Millet
*1 C. Brown Rice Flour
*1/2 tsp. Cinnamon
*1/2 C. grated Ginger
MIX all ingredients
LET STAND 15 Minutes
POUR into a greased mold
PLACE in water bath
BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.

Pumpkin Bread Recipe (egg-free, dairy-free)





IN BLENDER WHIZ together:
*1/4 C. Oil
Delicious Pumpkin Bread (cc x 2.0 Rexipe Rexipe)
*1 Apple, chopped
*1/2 tsp. Salt

POUR into Mixing Bowl
STIR IN:
*1 C. mashed or canned Pumpkin
ADD:
Dry ingredients gradually, from second mixing bowl below:
DRY INGREDIENTS:
*1/2 C. Slivered Almonds
*1/3 C. Raisins
*1 1/2 C. Whole Wheat Flour
*3 tsp. Non-Aluminum Baking Powder
POUR into well-greased loaf pan.
BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean.
COOL in pan and turn out.

Vegetable Hot Pot Recipe (egg-free, dairy-free)

This veggie hot pot has the usual root veg, celery AND turnip and apple in it! Yum!


PARBOIL 2 large Potatoes, sliced
The bottom layer before the potatoes go on
RESERVE for topping
SAUTE in 2 T. Oil:
*1 Leek OR 1 bunch of Green Onions, coarsely chopped
*2 cloves Garlic, minced
ADD the following chopped vegetables:
*1 large Carrot
*2 Celery Stalks
*1 Turnip, medium
*2 C. Water
*Salt and Pepper to taste
SIMMER a few minutes
ADD:
*1 Apple, sliced
*1 tsp. Sage or Savory
*2 T. Lemon Juice
PUT into the casserole dish
COVER with parboiled potatoes
SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese
BAKE at 350F to heat through and melt cheese.

The top layer of parboiled potatoes, chopped parsley and a few Daiya 'cheese' shreds 


Curried Carrot and Cashew Cream Soup Recipe (egg-free, dairy-free)





Curried Carrot and Cashew Cream Soup
SAUTE in large sauce pan in 2 T. Oil or Margerine:
*1 medium Onion, chopped
*2 cloves Garlic, minced
*6 C. grated Carrot
COVER above and let sweat 5 minutes

BLEND:
*4 C. Vegetable Stock or Water and Bouillon Cube
*1 inch Ginger root, grated
*1 tsp. Curry Powder
*1/2 tsp. Salt
*1 C. raw Cashews
ADD to sauce pan and SIMMER on medium heat 10 minutes
GARNISH with some grated Nutmeg
ADD slurry of Cornstarch to thicken if needed

(Alternatively, for a smoother, creamy soup, use 6C. chopped cooked or roasted carrots at
the outset and add them to the blender along with the saute'd onion and garlic and other items.
Simmer everything together, stirring to maintain smooth consistency.)

Fresh Green Pea and Lettuce Soup Recipe (egg-free, dairy-free)



Fresh Green Pea Soup


COMBINE the following over medium heat:
*4 C. shelled Peas, (if frozen, thaw first)
*2 Romaine Lettuce Hearts, chopped
*1 tsp. Basil
*4 C. Water or Vegetable Stock
BRING TO A BOIL and SIMMER, covered, on LOW for 30 minutes with 2 Bay Leaves
REMOVE Bay leaves and BLEND with a stick blender, or with a regular blender.
ADD TO ABOVE:
*2 T. rice Miso
*1 c. chopped Green Onions
*2 T.Chicken-Style Seasoning (No MSG)

 Serve with a dollop of Cashew Sour Cream made as follows in clean blender:
CASHEW SOUR CREAM:
*1 C. Water
*1 C. raw Cashews
*1 T. Lemon juice
*1/2 tsp. Celtic Sea Salt
*1 T. Coconut Oil, melted over hot water


~Recipe by Wyona

Vegetable Chop Suey Recipe (egg-free, dairy-free)





PREP ALL VEGETABLES:
SLIVER:
*2 Carrots
*2 Celery Stalks
*Handful of Green Beans
BREAK UP:
*Broccoli Florets, cutting lengthwise
PRE-HEAT Wok or Deep Skillet
ADD:
*2 T. Grapeseed or Sunflower Seed Oil
*1 Onion, chopped
*3 cloves Garlic, sliced, browning slightly
ADD:
*1 C. Vegetable Broth or Stock
*2 tsp. Brown Sugar
*1 T. Soy Sauce
ADD the above vegetables STIRRING CONSTANTLY to heat through
ADD 3 C. Bean Sprouts
TOSS
Cover for 2-3 Minutes
TOSS and serve over rice or quinoa

Cabbage and Walnut Stirfry (Gluten-free, egg-free, dairy-free)



Beautiful Cabbage and Walnut Stirfry!
COARSELY SHRED:
*1/4 medium Red Cabbage
*1/4 medium White Cabbage
CHOP:
2 large Leeks (including greens)
SAUTE in 2 T. Oil:
*2 cloves Garlic
ADD:
*1/4 C. Lemon Juice
*2 tsp. Dijon Mustard
*1/2 C. Water
ADD:
*Cabbage and Leeks
Cook 4-5 minutes, stirring constantly
ADD:
* 1 T.
Chicken-Style Seasoning (No MSG)
*1 T. Honey
ADD:
*1 C. Walnut Pieces
*2 T. Poppy or Sesame Seeds

Toasted Almond Bell Pepper StirFry Recipe (egg-free, dairy-free)





DRY ROAST: 2 C. Slivered Almonds
PRE-HEAT WOK or Deep Skillet
SAUTE IN 1 T. Oil:
1 Onion, chopped
ADD (stirring constantly to heat through):
*1 Green Pepper, chunked
*1 Red Pepper, chunked
*1 Yellow Pepper, chunked
*1 Zucchini, slant-cut pieces
ADD:
*1 C. Water
*Chicken-Style Seasoning (No MSG)
*ADD 1 package of Steam-Fried Noodles (or cook brown rice instead)
COVER and Steam for 2-3 minutes
ADD the slivered Almonds to serve

(OPTIONAL: ADD 1 T. Oil to pan and 2 C. Sliced Mushrooms, as in picture)

~Recipe by Wyona Hertwig with Additions by Cynthia Zirkwitz

Sweet and Sour Vegetables with Tofu Recipe (Gluten-free, egg-free, dairy-free)




CUT INTO MATCHSTICKS:
*1 Carrot
*1 Green Bell Pepper
PRE-HEAT WOK or DEEP SKILLET
SAUTE:
*1 tsp. Ginger, grated
*2 cloves Garlic, minced
*2 C. extra-firm Tofu, cubed
ADD:
*the carrot and pepper matchsticks
ADD:
*1 handful (or package) Snow Peas
*1 can Baby Corn, drained
*1 can Bamboo Shoots, drained
MAKE A SLURRY of:
*1 T. Corn Starch
*1 C.Water
*1/4 C. Lemon Juice
1 T. Soy Sauce
ADD to hot vegetables, stirring constantly
ADD 2 T. Honey

Spiced Spinach and Potatoes (egg-free, dairy-free)




Spiced Spinach and Potatoes

IN DEEP SKILLET saute in 3 T. Oil:
*1 Onion, diced
*2 cloves Garlic, minced
*1/2 tsp. Chili Powder
*2 tsp. Coriander, ground
*1 tsp. Cumin, ground
ADD:
*1 C. Vegetable Stock or 1 C. Water and Bouillon Cube
*4 C. Potatoes, diced
(may add diced turnips, carrot, precooked chick peas/ lentils, your choice of vegetables now)
COOK until potatoes are done
ADD:
*1 bag Baby Spinach or chopped Kale
FOR MORE COLOR ADD:
*1 c. Tomatoes, chopped
MIX in a cup of dry roasted Nuts or Pinenuts

Greek Bean Bake Recipe (Gluten-free, egg-free, dairy-free)



Greek Bean Bake- Lentils and Pintos over Sweet Potatoes in this particular dinner (above).
SAUTE in 2 T. Olive Oil:
*3 cloves Garlic, minced
*1 Onion, chopped
*1 red or yellow Bell Pepper, chopped
*1 C. sliced Mushrooms
ADD:
*1 C. Vegetable Stock or Water and Bouillon Cube
*Juice of 1 Lemon
*2 T. Tomato Paste
*1 tsp. Oregano
*2 C. cooked Kidney Beans (or other beans)
*1/2 C. pitted Olives
*1 C. Zucchini, diced OR 1 C. Eggplant, sliced and diced
*Salt and Pepper to taste
BAKE in shallow dish at 375F about 15 minutes until heated through
TOP with fresh chopped Parsley
SERVE on rice, sweet potatoes, toasted buns or crusty bread

Spicy Peas and Spinach Recipe (Gluten-free, Egg-free, Dairy-free)



Spicy Peas (hot hot!) and Spinach
SAUTE in 2 T. Oil:
*1 tsp. Ginger, grated
*2 cloves Garlic, minced
*1 tsp. ground Cumin
*1 tsp. ground Coriander
*1/2 tsp. Chili Powder
ADD:
*1 C. Vegetable Stock OR Bouillon Cubes and Water
ADD:
*4 c. Green Peas
*2 handsful of Spinach, chopped
*2 T. Lemon Juice
*Zest of 1 Lemon
SERVE as a side dish or over cooked brown rice

Mushroom-Walnut Burger Recipe (Egg-free, Dairy-free)


Definitely the Gourmet Burger in the Vegan Burger World:  Mushroom-Walnut Burger



IN FOOD PROCESSOR, COARSELY GRIND:
*1 C. raw Walnut Pieces
GRATE:
*5-6 Mushrooms of choice
*1 medium onion
*1 raw potato
MINCE:
*2 cloves GARLIC
COMBINE ALL ABOVE with:
*2 T. Soy Sauce
*1 T. Caflib (chicory coffee)
*4 C. fresh Bread Crumbs
LET STAND as the moisture in the grated Mushrooms will release into the bread crumbs in about 30 minutes
FORM into burgers
GRILL in Sunflower Seed or Grapeseed Oil for about 5 minutes per side
(Makes about a dozen bun-sized burgers)

Barley-Sunflower Seed Burger Recipe (Egg-free, Dairy-free)





COOK 1 C. Potbarley in 2 C. Water
LET STAND in saucepan overnight
IN FOOD PROCESSOR, coarsely grind:
*1 C. raw Sunflower Seeds
*1 C. Pecans or Hazelnuts
PUT INTO LARGE BOWL WITH:
*4 C. wholewheat Dry Bread Crumbs
*1/2 Cooked Barley (above)
IN BLENDER or FOOD PROCESSOR, WHIZ:
*1 C. Water
*1/4 Onion
*other 1/2 of Cooked Barley
*2 T. Caflib (Chicory Coffee)
*1 T. Mrs. Dash Original
*1 T. Spike Seasoning
*1/2 tsp. Salt
MIX wet and dry ingredients together and LET STAND
FORM into larger burgers
BAKE on heavily-greased cookie sheet (or on silicone sheet) on upper rack at 400F about 15 minutes
(Freezes well)

Barley-Rice Pastry Recipe for Savory Pies (egg-free, dairy-free)




Tasty Savory Barley-Rice Pastry for Quiche, etc.
MIX TOGETHER in BOWL:
*1/2 C. Barley Flour
*1/2 C. Brown Rice Flour
WHIZ TOGETHER:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
STIR above into Flour Mixture, mixing lightly.
PAT into pie plate
PRICK with a fork.
BAKE at 400F for 10 minutes until golden brown
FILL with any savory quiche or pie filling.

Millet-Pumpkin Seed Patty Recipe (Gluten-free, Egg-free, Dairy-free)





IN MIXING BOWL:
*2 C. cooked Millet (or Quinoa)
*1 C. cooked Rice
*1/2 C. ground Pumpkin Seeds
*1/2 C. ground Nuts (Walnut, Hazelnut, Pecan)
*1/2 C. Onion, finely chopped
*1/2 tsp. Savory or Sage
*1 T. Oil
*1 tsp. Cajun Seasoning or pinch of Cayenne
*1 tsp. Mrs. Dash Original
MIX WELL, form patties, pan fry or bake on well-greased sheet at 400F for 10 minutes onone side and turn over for 5 minutes.

Winter Vegetable Pie Recipe (egg-free, dairy-free)


Winter Vegetable Pie with Gluten-Free Crust (see bottom GL recipe)-- and my friend gave me some local-grown Bay Leaf!

SAUTE:
*2 T. Oil
*2 medium Onions, chopped
*2 Potatoes, diced
*2 Carrots, diced
*1 Parsnip, diced (or, as in picture, dice an additional carrot if you have no parsnips)
ADD:
*1/2 C. - 1 C.Water
*2 Tomatoes, diced
*1 C. Frozen Baby Peas
*2 Bay Leaves (discard after heated)
*1/2 tsp. Salt
*1/2 tsp. Savory
*1/2 tsp. Cumin
*1/4 tsp. Nutmeg
SIMMER until veggies are tender, then thicken with slurry of:
*1 T. Flour (or 1 T. Potato or other Starch if Gluten-Free)
*1/2 C. Water
POUR into BAKED Savory Pastry pie shell and hold in warm oven until serving time.

ALTERNATE: GLUTEN-FREE SAVOURY PIE CRUST
Ingredients

  • ½ cup Coconut Oil or other solid, all vegetable non-dairy shortening
  • 2 to 4 T. ice water
  • *1¼ cups All Purpose Gluten Free Flour Blend (and 1 tsp. Xanthan  Gum if there is none in the mix) plus more for rolling
  • 1 tsp. Celtic Sea Salt
  • 1 T.   Sugar

Method:
1. Put Coconut Oil (or other shortening) in Freezer for 30 min.
2. Put ice cubes into 1/2 C. Water
3. At end of half hour, pulse 5-6X dry ingredients (flour mix, xanthan gum, Celtic Sea alt and Sugar) in Food Processor
4. Add in chunks of solid oil/shortening and pulse 6-8X or into pea-sized pieces
5. Running Food Processor, add in 2 - 4 T. of ice Water just until dough is crumbly and clumping.
6. Pour dough into a Large ziplock back and shape into a disk-shaped lump
7. Put dough (in bag) into fridge for one hour (up to 3 days)
8. Place  cold dough disk on piece of wax or parchment paper with a sprinkle of GF flour and carefully roll out-- extrude rather than roll in the same way that you would roll out gluten-containing pie dough-- it is more delicate than regular pie dough
9. Roll to 12" in diameter
10.Fit carefully into 9" pie plate. Pinch up sides. Patch if needed by pushing dough splits together with fingers.
11.Freeze dough in pie pan for 30 minutes.
12.Pre-heat oven to 350 degrees
13.Place parchment paper over pie and fill with pie weights or dry beans
14. Bake crust for 30 minutes
15. Remove weights or beans, prick crust using fork, and return to oven for another 10 minutes until golden-brown
16. Let it cool completely.  Fill with hot vegetable mixture and serve.

17. Big process, but yum yum yum-- well worth it!

Date Tart Recipe (egg-free, dairy-free)





Date Tarts (Gluten-Free version)
TART SHELLS:

MIX TOGETHER:
*3/4 C. Oil (optional: 1/2 C. melted Coconut Oil)
*2 T. Brown Sugar
*2 C. Flour
KNEAD until an oily ball.
PINCH off pieces and press into muffin tins to make a thin shell.
BAKE at 400F for 15 minutes.

GLUTEN FREE TART SHELLS:
Put together in Food Processor:
  • 1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds
  • 2 T. Coconut Palm Sugar
  • 1/4 C. melted Coconut Oil
  • Pinch off (as above) and press into tins.  Bake as above.

FILLING:
*2 packed C. Dates, pitted, chopped
*1/4 C. Brown Sugar
*1 1/2 C. Water
*1/4 C. Lemon Juice
BOIL until dates are mushy.
SPOON into shells.

COOL and ICE with a CITRUS ICING:
*1 1/2 C. Icing Sugar
*1/2 C. Margerine
*1 tsp. Vanilla
*2 T. Lemon Zest
*about 1 T. Rice or Soy Milk to make a soft icing.
~Recipe by Wyona

Vegetable Burger Recipe (egg-free, dairy-free)





Vegetable Burger with Home-made BBQ Sauce
GRATE together:
*1 Zucchini
Home-made BBQ Sauce (Click)
*8 medium button mushrooms
*1 large Onion, chopped
*1 Carrot, chopped
*1 Potato, chopped
ADD:
*4 c. packed Whole Wheat Bread Crumbs
*1 T. Parsley
*1 tsp. Paprika
*1 tsp. granulated or minced Garlic
*1/2 tsp. Savory
*1/2 tsp. Oregano or Poultry Seasoning
*1 tsp. Salt
*1 T. Mrs. Dash Original or Cajun
MIX ALL THE ABOVE together and
LET STAND.
Mushrooms will release their moisture. If too wet to form burgers, ADD some cracker crumbs.
BAKE about 15 minutes at 450F or fry on griddle.

Fraser Canyon Bannock Recipe (egg-free, dairy--free)





MIX TOGETHER the following dry ingredients:
  • 3 C. Flour
  • 1 tsp. Salt
  • 1 T. Sugar
  • 2 T. Non-aluminum Baking Powder
WHISK TOGETHER:
  • 3 C. Cold Water
  • 1/2 C. Oil
COMBINE the dry ingredients and the above wet ingredients, stirring briskly.
POUR into a medium-heat, large skillet.
COVER skillet.
(Cast iron skillet works best and can be put in the oven)
Cooks in about 30 minutes on the campfire and can be cooked on stove top as well.

SHAKE AND BAKE Breading Recipe (dairy-free, egg-free)



COMBINE:
*3 c. finely-crushed Crackers or Ground Dry Bread Crumbs
*1 T. Onion Powder
*1 T. Garlic Powder
*1 T. Paprika
*1/2 tsp. Sugar
*1 tsp. Pepper

OPTIONAL: Add 1/2 tsp. each of the following:
*Sage
*Savory
*Sweet Basil
*Celery
*Rosemary

Mi'gmaq Fiddleheads Recipe (egg-free, dairy-free, gluten-free)



PICK Fiddleheads when in a tight spiral coil
RINSE thoroughly in cold water and prepare as you would broccoli florets or asparagus.
STEAM lightly and serve with Balsamic Vinegar or
HOLLANDAISE SAUCE:
BLEND together:
*1 C. Water
*1/2 C. raw Cashew pieces
*1 T. Cornstarch
*1 tsp. Chicken-Style Seasoning (No MSG)

Cooking School Cloud (Pick What You Want To See)

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pinto beans pita pizza crust plant-based plant-based nutrition plum loaf Plum-Banana Breakfast Squares poblano pocket bread polenta poppy seeds Port Alberni Adventist Church pot barley potato potato flour potato soup potato starch potatoes potbarley potpie prunes pudding pumpkin pumpkin bread pumpkin cheesecake quick and easy gravy quick mexican tortilla casserole quick oats quinoa quinoa salad quinoa-black bean salad raisins raw cacao raw carob raw cashews raw vegan recipe recipe by Cynthia recipe for cashew gravy or white sauce recipes red bell pepper red cabbage red kidney beans red onion red pea soup red pepper reserve a seat rhubarb rice rice flour rice milk rice or soy milk rice-nut burgers rick cottrell roast cauliflower with no-fat brown gravy romaine rosemary russian Russian potato-green bean-sauerkraut soup rye Sabbath Fellowship Meal Sabbath Potluck sage salad salads salt sandwich filling sandwich spread sauerkraut Sautéed Apples savorx savory savory pastry savory pastry 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organic apples tartar sauce Tenders Thai Peanut Sauce Thai Quinoa Salad Recipe THE chicken-style seasoning RECIPE thyme toasted almond tofu tofu cheesecake tomato tomato juice tomato paste tomato salad dressing tomatoes tumeric turmeric turnip unbleached flour v8-ish juice Vancouver Island vanilla vegan vegan "cheese" vegan lifestyle vegan potato casserole vegan recipes vegetable bouillon vegetable broth vegetable burger vegetable hot pot vegetable stock vegetarian vegetarian cooking classes vegetarian crumbled burger vegetarian entrees vegetarian fellowship meal vegetarian potluck veggie burger veggie-burger Veggies and Pan Noodles with Sweet and Sour or Peanut Sauce veggieschool veggin' out waffles walnut walnut recipes walnuts Washington Chowder water what to do with leftovers wheat wheat flour white cabbage Whole Food whole wheat whole wheat bread crumbs whole wheat flour wholewheat flour winter vegetable pie ww flour wyona hertwig xanthan gum yam Yams yeast yellow beans yellow 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