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Black Bean Chili and Sweet Potato Casserole

A spicy, satisfying casserole for the slow cooker.

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Great Scot Stuffed Squash

A very tasty stuffed squash named in honor of the Scottish poet, Robert Burns, who immortalized the Scottish dish, haggis, in a poem. Of all the traditional ingredients of that famous dish, this plant-based version includes only oats, spices, onion and Scotch whisky (thank goodness!)

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Eggplant Parmesan

This is so good, it will be my next company dish! It has a wonderful blend of textures and flavors, especially if made with fresh tomatoes and herbs.

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Corn and Veggie Enchilada Casserole

Imagine onions, mushrooms and spinach between layers of corn tortillas and Daiya cheese, topped with a creamy roasted corn sauce. Justina says, "As usual, the main trick is using fresh corn tortillas."

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Oven-baked White Bean Ratatouille

A very flavorful way to serve white beans.

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Indonesian Tofu

Popular main or side dish, easy to prepare.

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Cashew Curry

Sarah served this delicious curry for a company dinner.

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Caramelized Onion and Butternut Squash Roast with Chestnuts

Squash, white beans and chestnuts (!) on a bed of caramelized onions, with an herbed bread crumb topping. Lucy's mother made this special dish for Thanksgiving.

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Pistachio Sweet Pea Torte (original version)

A hearty and flavorful loaf made with pistachios, peas, rice and zesty seasonings!

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Polenta Cashew Vegetables

A comforting bed of polenta topped with lots of vegetables, with a creamy cashew sauce trickling over it all. "Actually this is a take-off from a polenta recipe from old--with polenta, mushrooms and cheese sauce. I thought it could use more vegetables and was able to substitute the cashew sauce for the cheese sauce. Iit would be very good with just the mushrooms but I like to find a way to use those dark greens that I topped it with."--Margaret

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