Broccoli, cauliflower, carrots, barley, black beans, "pink" beans and some chopped grape tomatoes on top with homemade balsamic tarragon vinagrette, served cold.
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About Me
- ms. veganorama
- Canadian gal living in the good ol' USA and totally obsessed with food! I tend to cook by taste as I go along and rarely use or write out recipes. Veganism is easy and the right thing to do. Need help? See some of the links below or leave me a comment.
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Vegan Food Links
- Beans and Greens
- Bitchin' Vegan Kitchen
- Blessed Vegan Life
- Cooking From 1,000 Vegan Recipes
- Eat Air
- Fat Free Vegan Kitchen
- Global Vegan Kitchen
- Holy Cow!
- Lelly's Vegan Kitchen
- Live It Up Vegan!
- Quick and Dirty Vegan
- Seitan Is My Motor
- The Airy Way
- The Vegan Mouse
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- Vive le vegan!
Blog Archive
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2007
(96)
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May
(22)
- Tempeh Sandwich & Potato Salad
- Coriander "Honey" Glazed Tofu
- Banana Bread
- Macaroni and "Cheese"
- French Toast Sticks
- Apricot Glazed Seitan & Scallion Pancakes
- Family Pics
- Vegetable & Bean Stirfry
- Spaghetti with "Sausage" and Garlic Toast
- Veggie Burger & Fries
- Canned Spaghetti & Bread
- Moved!
- Pasta Salad
- Gemelli Pasta
- Tomato Bread
- Cornbread
- Steamed Vegetable Salad (Again)
- Unstuffed Cabbage Roll Casserole & No-Knead Bread
- Fettucine Alfredo and Tomato Bread
- What's for Dinner?
- Lasagna and Tomato Bread
- Tempeh Sandwiches and Fries
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May
(22)
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2 comments:
Looks great! I also like how the cabbage casserole below looks. I used to make one regularly but haven't in a while. Love your blog.
I love the combination of barley in a salad. Adds a nice texture! And I've been eyeing your blog for awhile now. :)
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