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Potatoes in Hot Red Sauce
Asparagus Pad Thai Salad
Easy Vegan Lentil Tacos
Korean Rice Salad with Pickled Radish
Chewy Tofu in an Apricot-Chipotle Sauce
Burmese Style Vegan Coconut Curry with Cauliflower & Baby Ira Quinn’s Homecoming
Spice-Rubbed Tilapia with Mango Salad
Asian Cucumber, Celery, and Avocado Salad Recipe
Hand-cut sweet potato fries The classic crispy side dish, fried in healthy chickpea flour
Crispy Plantain Chips with Mojo Sauce
Mexican Sweet Corn Succotash
Chipotle’s Cilantro Lime Rice
Easy Picarones
Wholegrain Tofu Pancakes
Simple Roasted Sweet Potato Salsa
Traditional Korean Braised Tofu (Dubu Jorim)
Creamy Coconut Curried Green Lentils (& Bowls)
Restaurant-Style Salsa Recipe
Asian Tofu Lettuce Wraps with Peanut Sauce
Chickpea and Kale Stuffed Empanadas
Dried black beans (Recipe: moros y cristianos/Cuban black beans and rice) {vegan, gluten-free}
Whole-Wheat Blueberry Muffins for IAVW: British
Chickpea Curry with Cucumber Salsa
Cook the Book: Baja-Style Tempura Fish Tacos
Grilled Veggie Orzo Pasta Salad
