Name Sean Van Evera
Member since
Email svanevera [at] hotmail [dot] com
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Contents

90 Recipes

Eggs, Cheese and Legumes > Lemon Urad Dal

From the kitchen of Khazana bag of dal

Pasta, Rice & Grains > Blue Corn Blueberry Pancakes

From the kitchen of World Vegetarian Classics by Celia Brooks Brown

Poultry > Fesenjan

From the kitchen of NYTimes Cooking

Pasta, Rice & Grains > Spanakorizo (Spinach Rice)

From the kitchen of Ikaria by Diane Kochilas

I have always needed to add at least 2 cups of water.

Soups & Stews > Cornmeal and Greens Soup

From the kitchen of Ikaria by Diane Kochilas

Vegetables > Potato-Cheese Croquettes

From the kitchen of Ikaria by Diane Kochilas

I added shredded zucchini

Soups & Stews > Coconut Zinger Black Bean Soup

From the kitchen of Naturally Nourished

An absolutely delicious soup that’s fast and easy.
Vegan, Gluten free.

Pasta, Rice & Grains > Panchita’s Gallo Pinto

From the kitchen of The Blue Zones Solution

Soups & Stews > Melis Family Minestrone

From the kitchen of The Blue Zones Solution

Soups & Stews > Ikarian Stew

From the kitchen of The Blue Zones Solution

Eggs, Cheese and Legumes > Brenda’s Maple-Ginger Red Beans

From the kitchen of The Blue Zones Solution

Eggs, Cheese and Legumes > Indian Chickpeas

From the kitchen of The Blue Zones Solution

Pasta, Rice & Grains > Ikarian Spinach Rice

From the kitchen of Ikaria by Diane Kochilas

*I found I need to add about 2 cups of water

Vegetables > Curry-Creamed Spinach Stew with a Potato Crust

From the kitchen of Mark Bittman

Options: add cubed tofu, mizirtha (non melting) cheese, or pork

*Amber’s easier option: use frozen chopped spinach and skip the blanching step

Eggs, Cheese and Legumes > Baked Cannellini Beans with Tomatoes and Rosemary

From the kitchen of Tasting Hygee by Leela Cyd

Eggs, Cheese and Legumes > Braised Lentils with Apricots and Olives

From the kitchen of Tasting Hygee by Leela Cyd

I would double this recipe next time and increase the quantity of spices. Otherwise it was delish!

Vegetables > Kale Gratin with Hazelnuts

From the kitchen of Tasting Hygee by Leela Cyd

4 Servings

Soups & Stews > Vegetable Tortellini Soup

From the kitchen of Grandma

Pasta, Rice & Grains > Pierogi’s

From the kitchen of Penny

Soups & Stews > Thai Coconut Soup

From the kitchen of Unknown

Desserts > Prune Ring (Swedish Tea Ring)

From the kitchen of Grammie Watkins

The Christmas favorite!

Desserts > Lemon Bars

From the kitchen of food.com

Actually, pretty simple to make! UPDATE: These bars were not very lemony, I would add more lemon juice, but then the filling might be runny. You can experiment.

Vegetables > South American Bowl

From the kitchen of King Sooper my magizine

A very simple and yummy meal.

Soups & Stews > Caribbean Twist Bowl

From the kitchen of King Sooper my magizine

Absolutely delicious! A family favorite. Super quick and easy, takes about 10 to 15 minutes to prepare this delicious meal.
 

Breads > Grilled Lebanese Flatbread

From the kitchen of Mark Bittman from nytimes.com

Jessica made this bread and we loved it.
Thank you Jessica!

 

 

Desserts > Gluten free and vegetarian Black Bean Brownies

From the kitchen of purelyelizibeth.com

Gooey chocolate brownies with peanut butter.

Cookies > Peanut Butter,Chocolate and Honey Cookies

From the kitchen of Bob's Red Mill

Soft and chewy cookies, that are easy to make, and delicious! I added the chocolate chips and made the recipe way better!

Salads & Dressings > Cranberry Sauce

From the kitchen of Whole9

Sweet and sour cranberry sauce without added sugar.

Salads & Dressings > Cranberry Waldorf Salad

From the kitchen of clothesmakethegirl.com

Delicious, sweet salad.

Cakes > Pumpkin Gingerbread Cake With Maple-Vanilla Frosting

From the kitchen of clothesmakethegirl.com

I made the cake the night before and frosted it in the morning with traditional 8 oz cream cheese, 4 oz butter and 2 tbsp maple syrup whipped until light and fluffy. No one knew it was grain-free.