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Scott Nixon committed 161c4ce

Started with a cleaner slate on recipe_app.js.

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  • Parent commits d799ea7

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Files changed (4)

     <script src="js/vendor/jquery-1.5.1.min.js"></script>
     <script src="js/vendor/underscore.js"></script>
     <script src="js/vendor/backbone.js"></script>
-    <script src="js/recipes.js"></script>
+    <script src="js/recipe_app.js"></script>
 
     <script type="text/template" id="library-template">
       <h1>Recipe Details</h1>
       </ul>
     </script>
 
+    <script type="text/template" id="recipe-template">
+      <h1><%= recipe_name %></h1>
+      <p>description: </p>
+
+    </script>
+
+    <script type="text/template" id="recipe2-template">
+      <h1><%= recipe_name %></h1>
+      <p>description: </p>
+      <ul class="ingredients">
+        <% _.each(ingredients, function(ingredient) { %>
+          <li><%= ingredient.title %></li>
+        <% }); %>
+      </ul>
+
+    </script>
+
     <script type="text/template" id="album-template">
       <button class="queue add"><img src="images/add.png"></button>
       <button class="queue remove"><img src="images/remove.png"></button>
+(function($) {
+
+/* ALBUM MODEL */
+    window.Recipe = Backbone.Model.extend({
+
+
+    });
+
+/* ALBUMS COLLECTION */
+    window.Recipes = Backbone.Collection.extend({
+        model: Recipe,
+        url: "recipes.json"
+    });
+
+    rec = new window.Recipes();
+    window.stuff = rec.fetch();
+
+    window.library = new Recipes();
+
+
+
+
+
+    $(document).ready(function() {
+
+/* ALBUM VIEW */
+        window.RecipeView = Backbone.View.extend({
+            template: _.template($("#library-template").html()),
+            tag: 'li',
+            className: 'album',
+
+            initialize: function() {
+		console.log("init RecipeView")
+                _.bindAll(this, 'render');
+            },
+
+            render: function() {
+                var $recipes,
+                collection = this.collection;
+
+                $(this.el).html(this.template({}));
+                $recipes = this.$(".albums");
+                this.collection.each(function(recipe) {
+                    var view = new LibraryRecipeView({
+                        model: recipe,
+                        collection: collection
+                    });
+                    $recipes.append(view.render().el);
+                });
+
+                return this;
+
+
+            }
+        });
+
+	window.LibraryRecipeView = RecipeView.extend({
+	    
+	});
+
+
+/* LIBRARY VIEW */
+
+
+/*
+	window.RecipeView = Backbone.View.extend({
+	    className: 'recipe-detail',
+	    template: _.template($('#recipe-template').html()),
+
+            events: {
+		'click .album-title': 'showRecipe'
+	    },
+
+	    initialize: function() {
+		_.bindAll(this, 'showRecipe', 'render');
+	    },
+
+	    showRecipe: function() {
+		$(".library").empty();
+		$(".library").append(this.template.render().el);
+		console.log('showRecipe');
+		return this;
+	    },
+
+	    render: function () {
+		console.log('rendered RecipeView');
+		
+		return this;
+	    }
+
+	});
+
+
+/***** ROUTER ******/
+
+        window.BackboneRecipes = Backbone.Router.extend({
+            routes: {
+                '': 'home',
+                'blank': 'blank',
+		'recipe/:id': 'blank'
+            },
+
+	    initialize: function () {
+		this.recipeView = new RecipeView({
+		    collection: rec
+		});
+	    },
+
+            home: function() {
+                $('#container').empty();
+                //$("#container").append(this.playlistView.render().el);
+                $("#container").append(this.recipeView.render().el);
+            },
+
+            blank: function() {
+                $('#container').empty();
+                $('#container').append("Hello World.");
+            }
+        });
+
+        // Kick off the application
+        window.App = new BackboneRecipes();
+        Backbone.history.start();
+    });
+
+})(jQuery);
+
 
     window.library = new Albums();
     window.player = new Player();
-    //aaa = window.Album();
-    //aaa.fetch();
+
+
 
 
     $(document).ready(function() {
             }
         });
 
+	window.RecipeView = Backbone.View.extend({
+	    className: 'recipe-detail',
+	    template: _.template($('#recipe-template').html()),
+
+            events: {
+		'click .album-title': 'showRecipe'
+	    },
+
+	    initialize: function() {
+		_.bindAll(this, 'showRecipe', 'render');
+	    },
+
+	    showRecipe: function() {
+		$(".library").empty();
+		$(".library").append(this.template.render().el);
+		console.log('showRecipe');
+		return this;
+	    },
+
+	    render: function () {
+		console.log('rendered RecipeView');
+		
+		return this;
+	    }
+
+	});
+
 /***** ROUTER ******/
         window.BackboneRecipes = Backbone.Router.extend({
             routes: {
+[
+    {
+        "featured_items": "0", 
+        "protein": "2.00", 
+        "id": 81, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "23.00", 
+        "sugar": "10.00", 
+        "recipe_name": "Acorn Squash & Apple Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Like warm apple pie in a bowl!</p>\r\n<p>Chef's Notes: Any red-skinned apple will do such granny smith, gala or mcintosh. You can also substitute brown sugar for the pure maple syrup.</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "4.00", 
+        "fat": "0.20", 
+        "cook_time": "20.00", 
+        "calories": "94.00", 
+        "recipe_slug": "acorn-apple-soup", 
+        "prep_time": "10.00", 
+        "recipe_instructions": "<p>Cook whole squash in microwave for 8-10 minutes or until you can stab it with a fork easily. Allow the squash to slightly cool so it is safe to handle. Cut in half, scoop out the seeds and discard. Scoop out the flesh and transfer to a medium saucepan. Add apples, spices and 1 cup water, stirring to mix completely. Bring to a boil over high heat then reduce to low and simmer until apple pieces are very tender, about 15-20 minutes. Transfer to a blender, add non-dairy milk and puree until smooth and creamy. Add syrup and blend again.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Gluten-Free Quick Soups", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "3", 
+        "protein": "9.70", 
+        "id": 16, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "67.90", 
+        "sugar": "4.00", 
+        "recipe_name": "African Kale & Yam Soup", 
+        "recipe_date_lastmod": "2011-10-09", 
+        "recipe_description": "<p>This soup has a wonderful ethnic feel to it. The broth is especially flavorful so be sure to have toast on standby so you can soak up every last drop!</p>", 
+        "fiber": "11.30", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "2.00", 
+        "fat": "2.80", 
+        "cook_time": "10.00", 
+        "calories": "311.00", 
+        "recipe_slug": "african-kale-sweet-potato-soup", 
+        "prep_time": "10.00", 
+        "recipe_instructions": "<p>Slice red onion into thin slices. Line a medium pot with 1/4 cup of water and cook onions over high heat until translucent, about 3 minutes. Add broth, yam, 3/4 cup water and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes, allowing flavors to merge.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Quick Soups", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.00", 
+        "id": 157, 
+        "recipe_enable_comments": false, 
+        "published_on": "2011-06-27 00:00:00", 
+        "carbohydrates": "18.00", 
+        "sugar": "2.00", 
+        "recipe_name": "Apple Biscuits (Applesauce Biscuits)", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A slightly sweet and wholesome alternative to breakfast biscuits.</p>", 
+        "fiber": "1.00", 
+        "recipe_date_create": "2011-06-27", 
+        "recipe_servings": "12.00", 
+        "fat": "0.00", 
+        "cook_time": "15.00", 
+        "calories": "85.00", 
+        "recipe_slug": "applesauce-biscuits", 
+        "prep_time": "5.00", 
+        "recipe_instructions": "<p>Preheat oven to 400F. Grease a cookie sheet and set aside. Core an apple and quarter. Add apple to a blender or food processor with a\r\nsplash of water and pulverize into the consistency of applesauce, adding a touch more water if necessary and set aside. In a mixing bowl, whisk flour, baking powder and a pinch of salt. (You can also add a little raw sugar or raisins for a sweeter biscuit, 1 tsp cinnamon or fresh rosemary for a savory biscuit here). Add applesauce 1/4 cup at a time until the batter is moist (wetter is better; you should use most of or all of the applesauce). Drop large spoonfuls on the cookie sheet and bake 10-13 minutes, or until firm to the touch and lightly golden on the bottom and edges.</p>", 
+        "cookbook": null, 
+        "rec_tags": "", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 61, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-29 00:00:00", 
+        "carbohydrates": "36.00", 
+        "sugar": "16.00", 
+        "recipe_name": "Apple-Cinnamon Coffee Cake", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A lovely, light breakfast cake to enjoy with a cup of coffee on a frigid fall morning when apples are in season.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2009-12-29", 
+        "recipe_servings": "9.00", 
+        "fat": "0.00", 
+        "cook_time": "50.00", 
+        "calories": "171.00", 
+        "recipe_slug": "apple-cinnamon-coffee-cake", 
+        "prep_time": "10.00", 
+        "recipe_instructions": "<p>Preheat oven to 350. Grease an 8\" square baking pan and set aside. Toss diced apples with 1 tsp cinnamon until well coated and set aside. In a large bowl, whisk flour, remaining cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk. Mix until almost combined, then add diced apples. Continue to mix, adding a little extra non-dairy milk if necessary. Pour batter into baking pan and use a spatula to evenly distribute batter. Arrange apple slices over top, a little overlap is okay. Mix 1/2 tsp cinnamon and 1 tbsp sugar together until well combined then sprinkle over top of apples until well coated. Bake 35-50 minutes or until an inserted tooth pick comes out clean.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "1.80", 
+        "id": 94, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "28.80", 
+        "sugar": "15.40", 
+        "recipe_name": "Apple Crisp Muffins", 
+        "recipe_date_lastmod": "2011-08-31", 
+        "recipe_description": "<p>My faaaaaaaavorite muffin recipe.</p>", 
+        "fiber": "2.40", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "12.00", 
+        "fat": "0.40", 
+        "cook_time": "25.00", 
+        "calories": "124.00", 
+        "recipe_slug": "apple-crisp-muffins", 
+        "prep_time": "10.00", 
+        "recipe_instructions": "<p>Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, oats, baking soda, baking powder, salt and spices together until well combined. Add applesauce, sugars and maple, then stir until almost combined. add apples, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar over top if desired. Bake 18-25 minutes, or until a toothpick inserted in the center comes out clean. </p>", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "22.90", 
+        "id": 136, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-07-12 00:00:00", 
+        "carbohydrates": "76.90", 
+        "sugar": "24.00", 
+        "recipe_name": "Aztec Corn Salad", 
+        "recipe_date_lastmod": "2011-08-09", 
+        "recipe_description": "<p>A lightly chilled summer salad that makes the perfect side dish. Also try tossing leftovers into a whole wheat wrap for a really delicious sandwich.&#160;Fresh sliced avocado also goes perfect over top if your diet permits sparing natural fats. </p>", 
+        "fiber": "17.00", 
+        "recipe_date_create": "2010-07-12", 
+        "recipe_servings": "5.00", 
+        "fat": "3.00", 
+        "cook_time": "15.00", 
+        "calories": "439.00", 
+        "recipe_slug": "aztec-corn-salad", 
+        "prep_time": "0.00", 
+        "recipe_instructions": "<p>Combine all ingredients except lime juice and chill or allow to cool until room temperature. Add lime juice before serving.&#160;</p>\r\n<p>Chef's note: You can substitute three ears of fresh corn for the frozen.</p>\r\n", 
+        "cookbook": null, 
+        "rec_tags": "Sides Soy-Free Gluten-Free Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "11.00", 
+        "id": 97, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-16 00:00:00", 
+        "carbohydrates": "23.00", 
+        "sugar": "4.00", 
+        "recipe_name": "Baked Vegan Corndogs", 
+        "recipe_date_lastmod": "2011-10-09", 
+        "recipe_description": "<p>Before I was a health conscious vegan, I loved buying frozen vegetarian corndogs. When the Internet failed to provide me with a recipe for a <em>baked</em> (not fried!) corndog, I created my own. <br /><br />Chef's Note: I like to use fat-free vegan hot dogs such as Smart dogs or Tofu dogs, but any vegetarian hot dog will do. I also hear using a Twinkie Pan results in perfectly shaped corndogs.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2010-02-16", 
+        "recipe_servings": "6.00", 
+        "fat": "1.00", 
+        "cook_time": "15.00", 
+        "calories": "215.00", 
+        "recipe_slug": "vegan-baked-corndogs", 
+        "prep_time": "15.00", 
+        "recipe_instructions": "<p>Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "3.00", 
+        "id": 149, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-11-03 00:00:00", 
+        "carbohydrates": "26.00", 
+        "sugar": "12.00", 
+        "recipe_name": "Banana-Pumpkin Muffins", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A taste of autumn bliss...</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2010-11-03", 
+        "recipe_servings": "12.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": "119.00", 
+        "recipe_slug": "banana-pumpkin-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350 F. Grease muffin tin or spray paper liners to prevent sticking and set aside. In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together, adding more pumpkin pie spice if desired. Then whisk in sugar and set aside. Transfer bananas to a blender or food processor. Spotted and browning bananas are best. Whiz until bananas are practically a goop. Measure, adding applesauce (or more pumpkin) until it equals 2 cups. I used 2 small bananas and had to add 1/4 cup applesauce. Stir to combine and add to flour mixture, along with 1 cup pumpkin and nondairy milk. Stir until just combined. If you want to add chips, nuts, etc. (up to 1/2 cup), add them after a few strokes. Spoon into muffin tins or cups 3/4 full and bake 18-25 minutes, or until a toothpick inserted comes out clean.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": null, 
+        "id": 139, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-08-06 00:00:00", 
+        "carbohydrates": null, 
+        "sugar": null, 
+        "recipe_name": "Banana Recovery Pudding", 
+        "recipe_date_lastmod": "2011-07-26", 
+        "recipe_description": "<p>\"Herbisport Recovery Puddings are easy to make and quite delightful. Well done!\" - Nona M.</p>", 
+        "fiber": null, 
+        "recipe_date_create": "2010-08-06", 
+        "recipe_servings": "1.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": null, 
+        "recipe_slug": "banana-recovery-pudding", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine all ingredients in a blender or food processor, whizzing until smooth. Serve <div style=\"display: inline; height: auto; position: absolute; visibility: hidden; width: auto; \">immediately</div>immediately.</p>", 
+        "cookbook": null, 
+        "rec_tags": "", 
+        "cookbook_page": null
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 77, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "26.00", 
+        "sugar": "3.00", 
+        "recipe_name": "Beer Bread", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Mmm... beer! A quick and dirty recipe for a hearty bread! I highly recommend using a dark oatmeal stout.</p>", 
+        "fiber": "1.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "12.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": "126.00", 
+        "recipe_slug": "beer-bread", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 375 F. Grease a bread pan and set aside. Carefully measure flour and combine in a mixing bowl with remaining dry ingredients. Pour in beer and mix, it will eventually start to form a dough. When dough forms, use your hands to finish combining. Transfer dough to your bread pan, pressing down gently so it spreads out even. Bake for 1 hour.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "3.50", 
+        "id": 44, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-10 00:00:00", 
+        "carbohydrates": "24.70", 
+        "sugar": "12.20", 
+        "recipe_name": "Black Bean Brownies", 
+        "recipe_date_lastmod": "2011-08-31", 
+        "recipe_description": "<p>Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans!   Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.</p>", 
+        "fiber": "4.80", 
+        "recipe_date_create": "2009-12-10", 
+        "recipe_servings": "9.00", 
+        "fat": "0.90", 
+        "cook_time": null, 
+        "calories": "112.00", 
+        "recipe_slug": "vegan-blackbean-brownies", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350 F. Grease an 8x8\" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.  Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.</p>\r\n", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Gluten-Free Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "5.00", 
+        "id": 158, 
+        "recipe_enable_comments": false, 
+        "published_on": "2011-08-12 17:23:01", 
+        "carbohydrates": "17.60", 
+        "sugar": "2.20", 
+        "recipe_name": "Black Bean Burgers", 
+        "recipe_date_lastmod": "2011-08-12", 
+        "recipe_description": "<p>I&#160;developed these burgers in a hotel room: they’re quick, easy and require very few ingredients. (In fact, except for the beans and a seasoning packet, I sourced all the ingredients from the complimentary “breakfast bar”). I make these burgers any time I need a super fast meal or I’m really low on ingredients.</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2011-08-12", 
+        "recipe_servings": "4.00", 
+        "fat": "0.50", 
+        "cook_time": "15.00", 
+        "calories": "109.00", 
+        "recipe_slug": "quick-black-bean-burger", 
+        "prep_time": "5.00", 
+        "recipe_instructions": "<p>Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. In a mixing bowl, mash black beans with a fork until mostly pureed but still some half beans and bean parts are left. Stir in condiments and spices until well combined. Then mix in oats. Divide into 4 equal portions and shape into thin patties. Bake for 7 minutes, carefully flip over and bake for another 7 minutes, or until crusty on the outside. Slap into a bun with extra condiments and eat!</p>", 
+        "cookbook": null, 
+        "rec_tags": "", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "15.40", 
+        "id": 82, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "47.00", 
+        "sugar": "1.20", 
+        "recipe_name": "Black Bean & Salsa Soup", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>Spicy, quick, delicious and very healthy... you can't go wrong with this easy and nutritious recipe!</p>", 
+        "fiber": "15.20", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "4.00", 
+        "fat": "1.40", 
+        "cook_time": null, 
+        "calories": "249.90", 
+        "recipe_slug": "salsa-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Place 1 cup beans, salsa, broth and cumin in a blender and puree until smooth. Transfer to a medium saucepan and add remaining ingredients except chips. Stir to combine and heat thoroughly over low. Once warmed, serve and garnish with broken chips.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soups Gluten-Free Soy-Free Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 53, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-19 00:00:00", 
+        "carbohydrates": "33.00", 
+        "sugar": "12.00", 
+        "recipe_name": "Blueberry Breakfast Cake", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A wonderful breakfast treat that has just the right hint of spice and sweetness.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2009-12-19", 
+        "recipe_servings": "9.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": "162.00", 
+        "recipe_slug": "blueberry-coffee-cake", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350 F. In a large bowl, whisk flours, cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk and mix until just combined, adding a little extra non-dairy milk if necessary. Gently fold in blueberries, transferring to a greased or non-stick 9x9 pan. Sprinkle top with brown sugar and bake 30-35 minutes or until an inserted tooth pick comes out clean.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": null, 
+        "id": 105, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-28 00:00:00", 
+        "carbohydrates": "17.00", 
+        "sugar": "13.00", 
+        "recipe_name": "Blueberry Crisp", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>This recipe is perfect as a sensational breakfast or a sweet, comforting dessert.&#160;</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-02-28", 
+        "recipe_servings": "4.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": "73.00", 
+        "recipe_slug": "blueberry-crisp", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 400 F. Place blueberries into 10\" glass dish and sprinkle with sugar. In another bowl, mix oats, agave and flour together until it crumbles. Place crumbs over blueberries and sprinkle cinnamon over top. Bake 10-12 minutes, or until the top is crisp.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "3.00", 
+        "id": 18, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "26.00", 
+        "sugar": "12.00", 
+        "recipe_name": "Blueberry Oatmeal Muffins", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>I love blueberry oatmeal but hate that it's not easily portable. Now it is with these healthy muffins!</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "12.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": "123.00", 
+        "recipe_slug": "blueberry-oatmeal-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven 350 F. Grease or spray a muffin tin or paper liners if using. In a large bowl, whisk flour, oats, baking soda, baking powder, salt, and spices together until well combined. Add applesauce, sugars and maple then stir until almost combined. Add blueberries, stirring until just combined. Spoon into muffin cups 3/4 full. Sprinkle additional oats and brown sugar on top if desired. Bake 18 to 25 minutes, or until a tooth pick inserted in the center comes out clean.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "0.00", 
+        "id": 114, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-14 00:00:00", 
+        "carbohydrates": "3.00", 
+        "sugar": "0.00", 
+        "recipe_name": "Breaded Zucchini Sticks", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A healthy alternative to deep-fried Mozzarella sticks. Serve with my <a href=\"../../../../recipe/roasted-red-pepper-sauce/\">roasted red pepper sauce </a>or your favorite marinara.</p>", 
+        "fiber": "0.00", 
+        "recipe_date_create": "2010-03-14", 
+        "recipe_servings": "24.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "13.00", 
+        "recipe_slug": "breaded-zucchini-sticks", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. Cut zucchini into sticks 1/2-inch thick and set aside. Grind bread crumbs using a mortar and pestle to a fine consistency. Mix crumbs with vegan Parmesan, garlic powder and a few dashes of salt and pepper. Place crumb mixture into a shallow bowl. Pour non-dairy milk into another bowl. Dip sticks into non-dairy milk and then press all sides into the crumbs mixture. Transfer to a cookie sheet, spray with cooking spray (optional) and bake 15-20 minutes, until the breading is golden brown and zucchini is tender.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Sides Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 121, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-04-06 00:00:00", 
+        "carbohydrates": "28.00", 
+        "sugar": "8.00", 
+        "recipe_name": "Breakfast Cereal Bars", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>The perfect way to use up leftover cereal! Mix and match with different cereals to keep it fun! If you don't have access to brown rice syrup you can try substituting other syrups like agave, barley, maple or honey.&#160;</p>", 
+        "fiber": "5.00", 
+        "recipe_date_create": "2010-04-06", 
+        "recipe_servings": "12.00", 
+        "fat": "2.00", 
+        "cook_time": null, 
+        "calories": "130.00", 
+        "recipe_slug": "breakfast-cereal-bars", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Line a 9x9 baking pan with wax or parchment paper and set aside. Dump cereal into a very large mixing bowl, mixing it together if using different cereals, and set aside. Combine brown rice syrup with optional peanut butter in a medium saucepan and warm over medium heat, stirring constantly, until it becomes liquid-like and is no longer thick. Once it's liquid, dump HALF of it on the cereal and set the pot down in a safe place. Using a spatula stir the cereal gently, trying to coat all cereal with a little bit of the mixture. Add the remaining mixture as needed to make sure that all pieces are lightly coated but not well coated (or they will be mushy). Transfer cereal to the 9x9 pan and using a spatula, pack it down tightly and evenly. Let the mixture set out and dry for at least 4 hours before trying to cut blocks or bars.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "8.00", 
+        "id": 33, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "11.00", 
+        "sugar": "1.00", 
+        "recipe_name": "Brown Gravy", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A quick, easy and delicious universal gravy.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "4.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "90.00", 
+        "recipe_slug": "vegan-brown-gravy", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>In a small non-stick skillet, whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes. Transfer to a medium saucepan and whisk in remaining ingredients. Bring to a boil and allow to thicken as desired. Add salt and pepper to taste. For an even thicker gravy, mix 1 tbsp of cornstarch with 2 tbsp of water and pour it in to the gravy.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "5.00", 
+        "id": 119, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-23 00:00:00", 
+        "carbohydrates": "56.00", 
+        "sugar": "8.00", 
+        "recipe_name": "Brown Rice Breakfast", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A delicious and healthy breakfast that uses up leftover brown rice.&#160;</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2010-03-23", 
+        "recipe_servings": "1.00", 
+        "fat": "2.00", 
+        "cook_time": null, 
+        "calories": "257.00", 
+        "recipe_slug": "brown-rice-breakfast", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine applesauce with maple and spices while gently reheating the rice in your microwave. Combine warm rice with applesauce mixture until well combined and serve.&#160;</p>\r\n", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Gluten-Free Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.00", 
+        "id": 122, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-04-21 00:00:00", 
+        "carbohydrates": "15.00", 
+        "sugar": "6.00", 
+        "recipe_name": "Butter Bean Cookies", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>The best low fat and protein packed chocolate chip cookie you'll ever eat! Any white beans (butter beans, navy, cannellini, etc) can be used in this recipe.&#160;</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-04-21", 
+        "recipe_servings": "24.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "82.00", 
+        "recipe_slug": "butter-bean-cookies", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.&#160;</p>\r\n<p>Per cookie: 61 calories, 0.7g fat, 12.4g carbs, 1.4g fiber, 5.2g sugar, 1.3g protein</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "5.70", 
+        "id": 57, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-20 00:00:00", 
+        "carbohydrates": "27.80", 
+        "sugar": "0.00", 
+        "recipe_name": "Cajun Chickpea Cakes", 
+        "recipe_date_lastmod": "2011-09-28", 
+        "recipe_description": "Quick and spicy chickpea cakes worthy of a creole occasion. Chef's Notes: These cakes are a bit dry since they're fat-free. Serve topped with spicy Dijon mustard, fat-free vegan mayo, plain soy yogurt, dressing, hot sauce or fresh tomatoes.\r\n", 
+        "fiber": "4.80", 
+        "recipe_date_create": "2009-12-20", 
+        "recipe_servings": "4.00", 
+        "fat": "1.30", 
+        "cook_time": null, 
+        "calories": "144.40", 
+        "recipe_slug": "cajun-chickpea-cakes", 
+        "prep_time": null, 
+        "recipe_instructions": "Chef's Note; Whole Wheat flour may sub for chickpea flour and soy sauce may sub for tamari. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Place chickpeas in a food processor and pulse about ten times, until chickpeas are coarsely chopped but not pureed. Transfer chickpeas and all remaining ingredients in a mixing bowl and stir to combine. Roll 4 balls, then spray lightly with cooking spray. Place balls 4\" apart on the cookie sheet and flatten gently with the palm of your hand. Lightly respray the cakes and sprinkle with additional salt if desired. Bake 12-15 minutes, until thoroughly warm and a bit crispy.", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "15.40", 
+        "id": 151, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-11-18 00:00:00", 
+        "carbohydrates": "97.30", 
+        "sugar": "14.90", 
+        "recipe_name": "Caribbean Peas & Rice", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>All the flavors of the Caribbean captured in this easy, well balanced meal.&#160;You can also add vegan sausage sliced on the diagonal for a more varied dish.&#160;</p>", 
+        "fiber": "19.80", 
+        "recipe_date_create": "2010-11-18", 
+        "recipe_servings": "2.00", 
+        "fat": "3.70", 
+        "cook_time": null, 
+        "calories": "460.30", 
+        "recipe_slug": "caribbean-peas-rice", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine rice with 2 cups of vegetable broth in a large pot and set aside. Line a skillet with a thin layer of broth and add scallions, celery, garlic, ginger, thyme, jalapeno sauce and 1 tsp jerk seasoning. Cook over high heat, adding additional broth as necessary, until the celery is soft, about 3 minutes. Add remaining jerk seasoning, stirring to coat. Transfer to rice, add 2 squirts of ketchup and turmeric (for color), stirring to combine. Cover and bring to a boil. Once boiling reduce heat to low and simmer 40-50 minutes, until rice is cooked, but keep and eye on it, as you may need to add more broth or water (some brown rice is very thirsty). Meanwhile, lightly steam greens. Press out any excess water and chop into bite-sized pieces. Once rice is fully cooked, fluff with a spatula then stir in rice and greens. Serve with jalapeno sauce on the table.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "2.00", 
+        "id": 91, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "32.00", 
+        "sugar": "20.00", 
+        "recipe_name": "Carrot Cake Cupcakes", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>So, so awesome. It's carrot happiness... in ya' mouth!</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "12.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "137.00", 
+        "recipe_slug": "the-famous-carrot-cake-cupcakes", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a muffin pan or spray paper liners to prevent sticking and set aside. In a medium bowl, mix flour, baking powder, soda, sugar, salt &amp; cinnamon in a medium bowl. In a large bowl, mix applesauce, vanilla and carrots. Add dry mix to wet mix in 3-4 batches. Stir until just combined. Fill cups to the top bake 15-25 minutes or until a fork inserted in the center comes out clean.<br /><br />For cream cheese icing, use electric beaters to whip and combine 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar at a time until the consistency is thick and sweet enough.</p>\r\n<p>For maple icing, use electric beaters to whip and combine 1 cups confectioners sugar, 3 tbsp maple syrup and 1 tsp cinnamon, adding additional sugar as necessary to reach a thick and fluffy consistency.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.00", 
+        "id": 109, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-09 00:00:00", 
+        "carbohydrates": "7.00", 
+        "sugar": "3.00", 
+        "recipe_name": "Cauliflower Mashed Potatoes", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A creamy and low carb alternative to traditional mashed potatoes. Nutritional yeast may be substituted for the vegan Parmesan.&#160;</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-03-09", 
+        "recipe_servings": "4.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "52.00", 
+        "recipe_slug": "mock-mashed-potatoes", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Cut cauliflower into florets and gently steam for 15 minutes or until just fork-tender (but not over cooked). Transfer to a food processor or strong blender with remaining ingredients. Allow motor to run until its smooth and creamy like mashed potatoes, stopping periodically as needed to scrape the sides and break apart large chunks. Also add more non-dairy milk if necessary to get the mixture to fully incorporate (you may need more with a blender than a food processor). Once fully incorporated, smooth and creamy taste; adding more onion or garlic powder as desired plus salt and pepper to taste.<br /><br /></p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Quick Sides", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "0.00", 
+        "id": 7, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "2.00", 
+        "sugar": "1.00", 
+        "recipe_name": "Celery Root Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Delicious, easy and surpisingly filling, celery root soup is reminiscent of a potato soup or hearty chowder. Celery roots are commonly available during the winter months, particularly around Thanksgiving.</p>", 
+        "fiber": "0.00", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "4.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "13.00", 
+        "recipe_slug": "celery-root-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Line a large pot with water and add onion. Cook over medium high heat until onions are begining to be translucent, about 3 minutes. Add parnsips and celery and cook until celery turns bright green and starts to soften, about 3 minutes. Stir in shallot and garlic and cook for another two minutes. Add all remaining ingredients, cover and bring to a boil over high heat. Let boil for 2-3 minutes, then reduce to low and simmer 45-60 minutes. Jane's recipe called for using an immersion blender, which you can do here, but I transfered my soup to the blender in batches, pulsing to prevent overly pureeing the soup and making it too thin. Garnish with celery leaves or sliced green onions and fresh black pepper.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soups Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": null, 
+        "id": 72, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": null, 
+        "sugar": null, 
+        "recipe_name": "Chai Oatmeal", 
+        "recipe_date_lastmod": "2011-07-26", 
+        "recipe_description": "<p>The best way to eat oatmeal, ever. This oatmeal may be prepared with rolled oats or instant oatmeal.</p>\r\n<p>Chef's Note: Fruit flavored teas can be substituted for chai tea; pair with appropriate frozen or fresh fruits.</p>", 
+        "fiber": null, 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "1.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": null, 
+        "recipe_slug": "tea-chai-oatmeal", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Heat 1 cup of water for two minutes on high in the microwave or bring to a boil on the stove top. Add tea bag and steep for four minutes. Carefully remove and discard tea bag. Combine tea with oatmeal and cook as directed on the oatmeal packaging. Once oatmeal is cooked, sweeten with raw sugar or agave if desired. Add spices, then stir to completely combine. Top off with fresh berries of choice (I like raspberry best).</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free", 
+        "cookbook_page": null
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "25.00", 
+        "id": 73, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "70.00", 
+        "sugar": "13.00", 
+        "recipe_name": "Chana Palak Masala", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A slightly spicy tomato-based Indian stew featuring palak (spinach) and chana (chickpeas).</p>", 
+        "fiber": "21.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "4.00", 
+        "fat": "6.00", 
+        "cook_time": null, 
+        "calories": "420.00", 
+        "recipe_slug": "chana-palak-masala", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>In a large pot, saute onions and garlic in 1/4 cup of water. Once onions are translucent, add spinach, chickpeas, tomatoes with their juices and broth. Cover and cook over medium heat until spinach cooks down and is deep green. Uncover and break tomatoes apart using a spatula or spoon. Add all spices except garam masala, also add lemon juice if using. Cover and cook for 3 minutes. Add 1/2 garam masala and cook for 2 more minutes more. Taste, adding additional garam masala if desired plus salt and pepper if needed. Turn heat off and allow to sit for 5 minutes. Serve with whole wheat roti, naan or tortillas.  </p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free Soy-Free ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "27.00", 
+        "id": 21, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "85.00", 
+        "sugar": "18.00", 
+        "recipe_name": "Chickpea and Corn Chili", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.</p>", 
+        "fiber": "22.00", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "4.00", 
+        "fat": "8.00", 
+        "cook_time": null, 
+        "calories": "507.00", 
+        "recipe_slug": "chickpea-and-corn-chili", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>In a large pot, combine broth, tomatoes, chilis, onion, bell pepper, paprika, cumin and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you're in a rush, don't worry -- you can cook it less you'll just have a soupy chili. Next, add the tomato paste, pure maple syrup and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded Monterary jack cheese or a dollop of vegan sour cream over top if desired.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "20.90", 
+        "id": 54, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-19 00:00:00", 
+        "carbohydrates": "102.60", 
+        "sugar": "0.00", 
+        "recipe_name": "Chickpea Cakes Piccata", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "A fat-free and healthy vegan version of chicken piccata.", 
+        "fiber": "17.80", 
+        "recipe_date_create": "2009-12-19", 
+        "recipe_servings": "2.00", 
+        "fat": "4.80", 
+        "cook_time": null, 
+        "calories": "596.40", 
+        "recipe_slug": "chickpea-cakes-piccata", 
+        "prep_time": null, 
+        "recipe_instructions": "For the chickpea cakes, preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Place chickpeas in a food processor and pulse about 10 times, until chickpeas are coarsely chopped and no whole chickpeas remain but do not puree. Transfer to a mixing bowl and combine with 1 tbsp poultry seasoning, 1-2 tbsp lemon juice, 1 tbsp tamari, 1 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 cup chickpea flour. Roll 6 balls and flatten gently with the palm of your hand. Transfer patties to the cookie sheet and lightly spray with cooking spray. Bake for 12 minutes, flip, spray and bake another 8 minutes. Meanwhile, prepare sauce.\r\n\r\nFor the sauce, mix cornstarch with 2 tbsp water and set aside. Line a medium pot with a thin layer of water. Saute onion and garlic until soft over high heat, about 3 minutes. Add capers and 1 tbsp poultry spice and cook another 2 to 4 minutes. Add wine and cook until the liquid reduces by half. Add 1 cup water, 2 tbsp lemon juice and lemon zest. Cook until it reduces by half again. Taste test, adding more lemon juice or capers if desired plus salt and pepper to taste. Then add cornstarch mixture and reduce heat to medium and allow the sauce to thicken as desired.", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "17.00", 
+        "id": 65, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-06 00:00:00", 
+        "carbohydrates": "44.00", 
+        "sugar": "7.00", 
+        "recipe_name": "Chickpea Noodle Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Warm, healthy and super delicious, you'll love this vegan version of the classic comfort food!<br /><br />Chef's Note: Trader Joe's Sprouted Whole Wheat Noodles go especially well in this recipe.</p>", 
+        "fiber": "11.00", 
+        "recipe_date_create": "2010-02-06", 
+        "recipe_servings": "8.00", 
+        "fat": "5.00", 
+        "cook_time": null, 
+        "calories": "280.00", 
+        "recipe_slug": "chickpea-noodle-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Line a large soup pot with broth, about 1/4 cup. Add carrots, celery and onion and saute over high heat until onions are translucent, about 3 minutes. Add mushrooms and more broth if necessary. Continue to cook over high heat until the mushrooms are soft, about 3 minutes. Add remaining broth, bay leaves, miso and tamari. Cover and bring to a boil. Once boiling, add pasta and reduce heat to medium. Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly). Stir in chickpeas and taste test. Add more miso or salt if necessary or desired. Allow soup to thorougly heat the chickpeas. Fish out bay leaves and serve.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soups Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.10", 
+        "id": 92, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "10.60", 
+        "sugar": "2.70", 
+        "recipe_name": "Chickpea Tacos", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>Crunchy, crunchy heaven. These tacos rock the chickpea! One bite and you'll be hooked!</p>", 
+        "fiber": "0.60", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "8.00", 
+        "fat": "0.70", 
+        "cook_time": null, 
+        "calories": "59.00", 
+        "recipe_slug": "chickpea-tacos", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 400F. Whisk tamari, juice &amp; spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.<br /><br />If you don't already have a taco seasoning blend on hand, try this&#160;<a href=\"http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx\">recipe</a>&#160;omitting red pepper flakes.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Kid-Friendly Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 84, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "22.00", 
+        "sugar": "4.00", 
+        "recipe_name": "Chipotle Roasted Corn Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Sweet and velvety, this soup takes the cake, err corn. Plain yellow corn and a drop or two of liquid smoke may be substituted for the roasted corn.</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "4.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "103.00", 
+        "recipe_slug": "chipotle-roasted-corn-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Cook corn as directed on packaging. Transfer 1/2 of corn to a blender. Add chipotle and non-dairy milk. Blend until smooth and creamy, adding more non-dairy milk as necessary to achieve the desired consistency. Taste test, adding more chipotle if desired plus salt and pepper if needed. Mix in leftover corn and warm thorougly before serving.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Soups Soy-Free Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.00", 
+        "id": 36, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "33.00", 
+        "sugar": "12.00", 
+        "recipe_name": "Chocolate Glazed Doughnuts", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Baked, glazed and chocolately but without the fat from deep-frying.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "9.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "164.00", 
+        "recipe_slug": "chocolate-glazed-doughnuts", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar &amp; 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "0.00", 
+        "id": 30, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "3.00", 
+        "sugar": "0.00", 
+        "recipe_name": "Chocolate Syrup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Whether you want a thick, chocolate fudge topping on your ice cream or a thinner chocolate syrup, this recipe can do it!</p>", 
+        "fiber": "0.00", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "6.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "13.00", 
+        "recipe_slug": "homemade-vegan-chocolate-syrup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine cornstarch with 2 tbsp of water and set aside. Whisk cocoa and water together, then stir in agave and cornstarch mixture. Gently bring the mixture to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more agave if necessary. If it becomes too thick, thin it out with a little non-dairy milk.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "2.00", 
+        "id": 67, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-06 00:00:00", 
+        "carbohydrates": "20.00", 
+        "sugar": "10.00", 
+        "recipe_name": "Chocolate-Zucchini Muffins", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2010-02-06", 
+        "recipe_servings": "12.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "90.00", 
+        "recipe_slug": "chocolate-zucchini-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.</p>\r\n<p>Chef's Note: These muffins store well both in the fridge and freezer &amp; the raw sugar in this recipe may be reduced to 1/2 cup.</p>\r\n", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "1.00", 
+        "id": 113, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-13 00:00:00", 
+        "carbohydrates": "2.00", 
+        "sugar": "1.00", 
+        "recipe_name": "Cilantro \"Yogurt\" Sauce", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>I made this sauce to go with my Baked Yam Falafels, but I find it's tasty on any veggie stuffed pita sandwich!&#160;</p>", 
+        "fiber": "0.00", 
+        "recipe_date_create": "2010-03-13", 
+        "recipe_servings": "16.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "11.00", 
+        "recipe_slug": "cilantro-yogurt-sauce", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine all ingredients together. Taste, then add salt to taste if desired. Chill until serving.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.00", 
+        "id": 42, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-10 00:00:00", 
+        "carbohydrates": "64.00", 
+        "sugar": "18.00", 
+        "recipe_name": "Cinnamon Buns", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Sweet and delicious! Fat-free, whole wheat and 100% vegan. It doesn't get much better than that does it?</p>", 
+        "fiber": "7.00", 
+        "recipe_date_create": "2009-12-10", 
+        "recipe_servings": "6.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "280.00", 
+        "recipe_slug": "cinnamon-buns", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Grease a circular cake pan and set aside. Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes. Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine. Add in another 1/2 cup flour, stirring to combine. Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Knead about 15-20 times. Using a floured rolling pin, roll dough out into large, thin rectangle and set aside. Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using. Spoon filling in the center of the dough and spread it around, leaving 1\" edge clear. Gently but tightly roll the dough up. Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through. Meanwhile, prepare icing by mixing 1 cup confectioners sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "7.00", 
+        "id": 138, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-07-27 00:00:00", 
+        "carbohydrates": "36.00", 
+        "sugar": null, 
+        "recipe_name": "Cinnamon Bun Smoothie", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>All the taste of a cinnamon roll in a healthy, delicious smoothie!</p>", 
+        "fiber": "5.00", 
+        "recipe_date_create": "2010-07-27", 
+        "recipe_servings": "1.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "161.00", 
+        "recipe_slug": "cinnamon-bun-smoothie", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine all ingredients in a blender, whizzing until smooth.</p>\r\n", 
+        "cookbook": null, 
+        "rec_tags": "Smoothies Gluten-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "0.00", 
+        "id": 104, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-28 00:00:00", 
+        "carbohydrates": "9.00", 
+        "sugar": "4.00", 
+        "recipe_name": "Citrusy Cranberry Sauce", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>I love to eat this cranberry sauce splattered over plain baked tofu. I always use freshly squeezed orange juice (1 orange's worth) when I make it; I'm not sure how it would taste with processed orange juice (from concentrate or the \"juice\" sold at the store).</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2010-02-28", 
+        "recipe_servings": "4.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "34.00", 
+        "recipe_slug": "cranberry-sauce", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Boil cranberries in 1 cup water with sugar for 15 minutes. After 10 minutes, add juice after 10 minutes and continue to cook for the remaining 5. stir to combine and allow to completely cool. Once cool store in fridge at least 4 hours before serving.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "21.00", 
+        "id": 133, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-06-16 00:00:00", 
+        "carbohydrates": "64.00", 
+        "sugar": "11.00", 
+        "recipe_name": "Cranberry Wasabi Trail Mix", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>Sweet, salty, tangy and crunchy -- this trail mix is loaded with flavors and textures but without all the fat in peanuts!&#160;</p>", 
+        "fiber": "19.00", 
+        "recipe_date_create": "2010-06-16", 
+        "recipe_servings": "4.00", 
+        "fat": "5.00", 
+        "cook_time": null, 
+        "calories": "380.00", 
+        "recipe_slug": "cranberry-wasabi-trail-mix", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside. Drain and rinse chickpeas, patting dry with a clean cloth to remove excess moisture. Transfer chickpeas to baking sheet, arranging them in a single-layer. Spray with cooking spray, shake tray so chickpeas turn over and spray again. Repeat as necessary until all the chickpeas are well coated. Baked 40-60 minutes, until chickpeas are a deep golden and crunchy. After 25 minutes of baking, generously sprinkle with fine sea salt, shake chickpeas and sprinkle again. Continue to bake. Once baked allow to cool then mix with wasabi peas and dried cranberries as desired.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free, Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.00", 
+        "id": 76, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "25.00", 
+        "sugar": "10.00", 
+        "recipe_name": "Cran-Orange Muffins", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A tangy muffin that uses up leftover fresh cranberries.</p>", 
+        "fiber": "3.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "12.00", 
+        "fat": "0.00", 
+        "cook_time": null, 
+        "calories": "125.00", 
+        "recipe_slug": "cranberry-orange-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Lightly spray muffin tin or paper cups to prevent sticking and set aside. In a large bowl, whisk flour, sugar, baking powder and salt together and set aside. Mash the banana really well using a fork or potato masher and set aside. Juice oranges (about 4 small oranges) and zest one of the rinds. Make a well in the flour mixture and pour in all remaining ingredients. Stir until just combined. Spoon batter into cups 3/4 full and bake 15-25 minutes, until a tooth pick inserted comes out clean (bake time varies on cranberry size and their natural moisture). Immediately transfer muffins to a wire rack and allow to cool.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "9.00", 
+        "id": 71, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "19.00", 
+        "sugar": "2.00", 
+        "recipe_name": "Creole Black Eyed Peas", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>A quick and easy Cajun-inspired meal that's wholesome and spicy. <br /><br />Chef's Note: Creole seasoning may be substituted for Cajun seasoning.</p>", 
+        "fiber": "5.00", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "2.00", 
+        "fat": "2.00", 
+        "cook_time": null, 
+        "calories": "125.00", 
+        "recipe_slug": "creole-black-eyed-pea-gravy", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Drain the roasted red bell peppers and set aside. Line a medium pot with 1/4 cup broth and saute onions until translucent, about three minutes. Transfer onions to blender and add red bell peppers. Blend until smooth and creamy. Return mixture to the pot and add Cajun spice, beans, leaves and liquid smoke. Cover and bring to a boil over high heat. Once boiling, reduce to low and simmer until thoroughly warmed. Add hot sauce and season with salt and pepper to taste. Add part or all of the remaining broth if desired (for a thinner gravy and a milder flavor). Serve over cooked brown rice or barley.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "7.00", 
+        "id": 64, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-01-19 00:00:00", 
+        "carbohydrates": "22.00", 
+        "sugar": "4.00", 
+        "recipe_name": "Crispy Chickenless Nuggets", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce such as ketchup, agave, mustard, BBQ sauce or plum sauce.</p>\r\n<p>Chef's notes: 1/4 cup whole wheat bread crumbs can be substituted for 1/4 cup TVP for a less \"meaty\" bite.</p>", 
+        "fiber": "6.00", 
+        "recipe_date_create": "2010-01-19", 
+        "recipe_servings": "12.00", 
+        "fat": "2.00", 
+        "cook_time": null, 
+        "calories": "134.00", 
+        "recipe_slug": "crispy-chickenless-nuggets", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350 F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk non-dairy milk and lemon juice together until foamy with bubbles. In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl. Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave. Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside. Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside. Re-whisk non-dairy milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the non-dairy milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated. Place nugget on a cookie sheet and repeat with all nuggets. Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.10", 
+        "id": 48, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-11 00:00:00", 
+        "carbohydrates": "27.90", 
+        "sugar": "0.60", 
+        "recipe_name": "Curried Chickpea Sandwich", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>The chickpea in a hurry, curry.</p>", 
+        "fiber": "5.30", 
+        "recipe_date_create": "2009-12-11", 
+        "recipe_servings": "6.00", 
+        "fat": "1.40", 
+        "cook_time": null, 
+        "calories": "147.00", 
+        "recipe_slug": "curried-chickpea-pitawich", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine chickpeas with 2 tbsp curry, water, 1 tbsp lemon&#160;juice, 2 tsp mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/4 tsp ground ginger and 1/4 tsp garam masala with cayenne and salt to taste. Stir to make sure chickpeas are coated evenly and transfer to a non-stick skillet. Cook over medium heat until the chickpeas are warm and slightly darkened in color. Set aside and make cilantro yogurt sauce by mixing 6 ounces of plain soy yogurt with fresh cilantro, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp dry parsley, 1 1/4 tsp lemon juice and salt to taste. Serve chickpeas at any temp, with cool cucumbers, lettuce and cilantro yogurt sauce in warmed whole wheat pitas.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "14.00", 
+        "id": 59, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-20 00:00:00", 
+        "carbohydrates": "39.00", 
+        "sugar": "12.00", 
+        "recipe_name": "Curried Pumpkin Lentil Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "A warm, thick soup thats perfect in Autumn and cleans out your pantry.", 
+        "fiber": "13.00", 
+        "recipe_date_create": "2009-12-20", 
+        "recipe_servings": "3.00", 
+        "fat": "2.00", 
+        "cook_time": null, 
+        "calories": "227.00", 
+        "recipe_slug": "curried-pumpkin-lentil-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "Line a medium pot with a thin layer of water. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent and all of the water has been absorbed. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in pumpkin and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.", 
+        "cookbook": null, 
+        "rec_tags": "Soups Soy-Free Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.00", 
+        "id": 19, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "16.00", 
+        "sugar": "1.00", 
+        "recipe_name": "Curried Sweet Potato & Wild Rice Soup", 
+        "recipe_date_lastmod": "2011-08-01", 
+        "recipe_description": "<p>The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "2.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "94.00", 
+        "recipe_slug": "sweet-potato-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.</p>\r\n\r\n\r\n\r\n<p>Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soups Soy-Free Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.30", 
+        "id": 58, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-20 00:00:00", 
+        "carbohydrates": "24.40", 
+        "sugar": "10.60", 
+        "recipe_name": "Double Chocolate Muffins", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "These little tasty treats are the cross between a brownie and a muffin and oh so good. They also freeze and reheat beautifully.\r\n\r\nChef's Note: For brownie cupcakes, smear with smooth peanut butter, ricemellow or fat-free vanilla icing made by mixing confectioners sugar with a splash of vanilla non-dairy milk and a few drops of vanilla extract.", 
+        "fiber": "2.60", 
+        "recipe_date_create": "2009-12-20", 
+        "recipe_servings": "7.00", 
+        "fat": "1.60", 
+        "cook_time": null, 
+        "calories": "120.00", 
+        "recipe_slug": "double-chocolate-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "Preheat oven 375 F. Spray paper cups with cooking spray, place into a muffin tin and set aside. In a large bowl, whisk applesauce, vanilla and non-dairy milk together. In another bowl, whisk baking powder, salt and cocoa together. Pour dry mix into wet mix in 2-3 batches, stirring to combine. Once combined, gently stir in chocolate chips. Spoon batter into cups and bake 15-20 minutes.", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.00", 
+        "id": 153, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-12-15 00:00:00", 
+        "carbohydrates": "5.20", 
+        "sugar": "2.40", 
+        "recipe_name": "Eggless Salad", 
+        "recipe_date_lastmod": "2011-10-09", 
+        "recipe_description": "<p>My long search for the perfect vegan \"egg\" salad is over. This tofu eggless salad tastes just like it, only it's fat-free and a whole lot healthier.</p>", 
+        "fiber": "1.50", 
+        "recipe_date_create": "2010-12-15", 
+        "recipe_servings": "6.00", 
+        "fat": "2.80", 
+        "cook_time": null, 
+        "calories": "63.00", 
+        "recipe_slug": "eggless-salad", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.</p><p>I used the fat-free vegan mayo from <a href=\"http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/?tag=happyherbi-20\" rel=\"nofollow\">The Happy Herbivore Cookbook</a>. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "13.00", 
+        "id": 47, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-11 00:00:00", 
+        "carbohydrates": "39.50", 
+        "sugar": "8.70", 
+        "recipe_name": "Fire-Roasted Chana Masala", 
+        "recipe_date_lastmod": "2011-08-12", 
+        "recipe_description": "<p>Also called \"Chola\", this is a healthy, quick and easy Indian recipe made of staples you can find in your pantry.</p>", 
+        "fiber": "11.50", 
+        "recipe_date_create": "2009-12-11", 
+        "recipe_servings": "2.00", 
+        "fat": "3.40", 
+        "cook_time": null, 
+        "calories": "227.00", 
+        "recipe_slug": "fire-roasted-chana-masala", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes. Add garlic and saute until onions are translucent, adding more broth as necessary. Add coriander, cumin, cardamon, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "3.30", 
+        "id": 148, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-10-17 00:00:00", 
+        "carbohydrates": "29.20", 
+        "sugar": "3.10", 
+        "recipe_name": "German Potato Salad", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>A healthy, vegan spin on authentic German potato salad. I recommend using the \"Bacon Bits\" recipe from <a href=\"http://bit.ly/happyherbivorecookbook\">The Happy Herbivore Cookbook</a>, but any vegan brand of commercial bacon bits may be substituted.&#160;</p>", 
+        "fiber": "4.60", 
+        "recipe_date_create": "2010-10-17", 
+        "recipe_servings": "4.00", 
+        "fat": "0.30", 
+        "cook_time": null, 
+        "calories": "133.00", 
+        "recipe_slug": "german-potato-salad", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Steam or boil potatoes until just fork tender. Meanwhile, line a skillet with a thin layer of water and cook onions until soft and translucent. Once onions are cooked, sprinkle dry mustard over top, stirring to incorporate, and set aside. Whisk vinegar, water, agave nectar, flour, nutritional yeast and Dijon mustard together in a measuring cup. Add 1/2 to 1 tsp salt and black pepper, or to taste, and set aside. (You can also add a little more agave if you don't want a strong vinegar flavor.) Once potatoes are cooked, run under cool water for a few seconds so they are safe to handle, but still warm.&#160;Gently remove skins. Cube potatoes; you should have approximately 3 cups of cubed potatoes. In a mixing bowl, toss potatoes with onion mixture. Re-whisk vinegar mixture, and pour over potatoes, stirring to combine. Add the majority of the bacon bits, reserving about 1 tbsp to sprinkle over top, and mix again. Let the mixture rest for 10 to 20 minutes, if possible. Then, gently mix in chopped scallions. Transfer to a serving bowl and garnish with remaining bacon bits and more scallions. Serve warm.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Sides ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "15.80", 
+        "id": 2, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-21 00:00:00", 
+        "carbohydrates": "63.90", 
+        "sugar": "25.90", 
+        "recipe_name": "Gingerbread French Toast", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>A holiday spin on a wonderful breakfast dish.</p>", 
+        "fiber": "8.60", 
+        "recipe_date_create": "2009-11-21", 
+        "recipe_servings": "3.00", 
+        "fat": "3.80", 
+        "cook_time": null, 
+        "calories": "348.00", 
+        "recipe_slug": "gingerbread-french-toast", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Whisk all ingredients (except bread) together and pour into a shallow dish. Heat a non-stick skillet over med-high heat and spray with cooking spray. Soak bread slices in the milk mixture and then transfer to the heated skillet. Cook each side for about two minutes or until slightly brown and crisp, respraying skillet between batches or as necessary.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.90", 
+        "id": 69, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-06 00:00:00", 
+        "carbohydrates": "25.00", 
+        "sugar": "1.80", 
+        "recipe_name": "Graham Cracker Crust", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>Use whole wheat graham crackers for a more wholesome and lower fat crust in pies and cheesecakes.</p>", 
+        "fiber": "2.10", 
+        "recipe_date_create": "2010-02-06", 
+        "recipe_servings": "9.00", 
+        "fat": "2.70", 
+        "cook_time": null, 
+        "calories": "131.00", 
+        "recipe_slug": "graham-cracker-crust", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Grease a 9\" shallow pie dish and set aside. Place graham crackers into food processor and pulse until they resemble a bread crumbs or heavy sand consistency. Transfer mixture to a large bowl and whisk in cinnamon. Add applesauce and stir until large chunks of graham crackers form. Add more applesauce if necessary but be careful the mixture doesn't become too wet or soggy. Continue to stir until everything is evenly wet. Press mixture into the pie dish to form a crust along the base edges. Bake for 8 minutes, until just crisp and begining to brown. Transfer to a cooling wrack and allow to completely cool before using.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "19.10", 
+        "id": 79, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "99.40", 
+        "sugar": "15.00", 
+        "recipe_name": "Hawaiian BBQ: Teriyaki Chickpeas", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>Hawaiian's marinade their meats in teriyaki sauce before barbequeing over a flame with fresh pineapple on top. I've veganized, simplified and healthified that tradition with this recipe. (It's so good!)</p>", 
+        "fiber": "12.80", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "2.00", 
+        "fat": "3.40", 
+        "cook_time": null, 
+        "calories": "505.00", 
+        "recipe_slug": "spicy-teriyaki-chickpeas", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and 'marinate' at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "14.90", 
+        "id": 37, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "43.20", 
+        "sugar": "1.80", 
+        "recipe_name": "Hippie Loaf", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>A wonderfully easy gluten-free vegan meatloaf that can be made from pantry staples. Whole wheat flour can be substituted for brown rice flour if you do not have a gluten allergy.</p>", 
+        "fiber": "13.20", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "4.00", 
+        "fat": "1.50", 
+        "cook_time": null, 
+        "calories": "239.20", 
+        "recipe_slug": "hippie-loaf-gluten-free", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "10.10", 
+        "id": 143, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-08-11 00:00:00", 
+        "carbohydrates": "30.30", 
+        "sugar": "3.40", 
+        "recipe_name": "Homemade Vegan Yogurt (Tofu Yogurt)", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "Make soy yogurt at home for a fraction of the price with silken tofu!", 
+        "fiber": "1.60", 
+        "recipe_date_create": "2010-08-11", 
+        "recipe_servings": "2.00", 
+        "fat": "0.40", 
+        "cook_time": null, 
+        "calories": "165.00", 
+        "recipe_slug": "homemade-vegan-yogurt-tofu-yogurt", 
+        "prep_time": null, 
+        "recipe_instructions": "Combine all ingredients in a blender, whizzing until smooth and creamy. Taste, adding more sweetener as desired. (Agave or other syrup sweetener may be substituted for the maple). Add in fresh fruit such as strawberries, blueberries or more banana for fruit-flavored yogurt. ", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.70", 
+        "id": 128, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-05-13 00:00:00", 
+        "carbohydrates": "17.00", 
+        "sugar": "9.60", 
+        "recipe_name": "\"Honey\" Roasted \"Nuts\" (Chickpeas)", 
+        "recipe_date_lastmod": "2011-07-26", 
+        "recipe_description": "<p>All the taste of New York City's famous honey roasted peanuts without the nuts! Crunchy and full of protein, you'll be hooked on these sweet chickpeas!</p>", 
+        "fiber": "2.50", 
+        "recipe_date_create": "2010-05-13", 
+        "recipe_servings": "8.00", 
+        "fat": "0.80", 
+        "cook_time": "45.00", 
+        "calories": "85.00", 
+        "recipe_slug": "honey-roasted-chickpeas", 
+        "prep_time": "15.00", 
+        "recipe_instructions": "<p>Place chickpeas on a clean kitchen towel and allow to air dry, about 15 minutes. Meanwhile, preheat toaster oven to 350 F (or conventional oven to 325 F).&#160;Grease your cookie sheet or toaster oven tray, or line with&#160;parchment&#160;paper (preferred method). Transfer dry chickpeas on the sheet, making sure to line them up in single layer with no overlap. Lightly spray with cooking spray and bake 30 to 35 minutes, until crunchy. Meanwhile,&#160;whisk all remaining ingredients together, except for raw sugar, in a medium mixing bowl and set aside.&#160;Transfer raw sugar to a small food processor or grinder and process until smooth, fine and powdery -- a cross between the consistency of white refined sugar and confectioners (powdered) sugar.&#160;Dump the roasted chickpeas into the syrup mixture and stir to coat. Once evenly coated, sprinkle sugar over chickpeas, stirring gently, until all chickpeas have a nice sugar coating.&#160;Return to baking tray and bake for another 5 to 15 minutes, until there is a crystallized glaze and the chickpeas are completely crunchy, being careful not to burn.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Kid-Friendly", 
+        "cookbook_page": null
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "4.60", 
+        "id": 35, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "21.00", 
+        "sugar": "0.40", 
+        "recipe_name": "Hummus", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>A light and airy hummus with no added fat. Plain soy yogurt may be substituted for the fat-free vegan mayo.</p>", 
+        "fiber": "4.00", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "8.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "110.20", 
+        "recipe_slug": "hummus", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Blend until smooth and creamy. Add additional water or mayo if necessary and salt to taste. Try mixing in jalapenos, roasted red peppers or other ingredients to give the basic recipe a little flare.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.90", 
+        "id": 52, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-19 00:00:00", 
+        "carbohydrates": "40.20", 
+        "sugar": "11.20", 
+        "recipe_name": "Inca Corn Soup", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>An ultra-healthy creamy corn soup with a little spice and a lot of nutrients.   Chef's Note: For \"Aztec Corn Soup\" substitute amaranth.</p>", 
+        "fiber": "7.00", 
+        "recipe_date_create": "2009-12-19", 
+        "recipe_servings": "2.00", 
+        "fat": "1.90", 
+        "cook_time": null, 
+        "calories": "212.00", 
+        "recipe_slug": "aztec-corn-soup", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soups Soy-Free Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "35.00", 
+        "id": 40, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-10 00:00:00", 
+        "carbohydrates": "34.10", 
+        "sugar": "8.50", 
+        "recipe_name": "Instant Vegan Alfredo", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love&#160;dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli. Also try adding fresh tomatoes over top in the summer for a nice, refreshing pasta dish.</p>", 
+        "fiber": "11.00", 
+        "recipe_date_create": "2009-12-10", 
+        "recipe_servings": "2.00", 
+        "fat": "7.10", 
+        "cook_time": null, 
+        "calories": "318.00", 
+        "recipe_slug": "instant-vegan-alfredo", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan parmesan. Cook over medium heat and allow to thicken. Taste, addong salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "3.20", 
+        "id": 110, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-13 00:00:00", 
+        "carbohydrates": "18.80", 
+        "sugar": "1.20", 
+        "recipe_name": "Irish Soda Bread", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>A whole wheat vegan version of the Irish comfort food! Perfect for spreading jam or dipping into coffee or tea. Lemon juice may be substituted for the apple cider vinegar. You can also increase the sugar to 4 tbsp for a sweeter bread.</p>", 
+        "fiber": "2.40", 
+        "recipe_date_create": "2010-03-13", 
+        "recipe_servings": "20.00", 
+        "fat": "0.40", 
+        "cook_time": null, 
+        "calories": "96.00", 
+        "recipe_slug": "irish-soda-bread", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.&#160;Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins. Whisk until it's evenly combined and well incorporated. Whisk the non-dairy milk mixture a few times until it's light yellow and curdled. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like. You may not use all of the liquid. &#160;Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough. Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an \"X\". Bake 30 to 45 minutes @ 425F, until it's golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it's done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark. &#160;<br /><br /></p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": null, 
+        "id": 144, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-08-20 00:00:00", 
+        "carbohydrates": null, 
+        "sugar": null, 
+        "recipe_name": "Kale Chips", 
+        "recipe_date_lastmod": "2011-07-26", 
+        "recipe_description": "<p>A crunchy, healthy snack! This is my method for baking these delicious chips--no oil added and no dehydrator required!</p>", 
+        "fiber": null, 
+        "recipe_date_create": "2010-08-20", 
+        "recipe_servings": "1.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": null, 
+        "recipe_slug": "kale-chips", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven (toaster oven works best) to 225F. Tear kale into pieces (uniform is more important than size--but they shrink down so don't make the pieces too small). Place kale on a non-stick cookie sheet or a cookie sheet lined with parchment paper (they might stick to a regular cookie sheet). Sprinkle generously with spices such as sea salt, nutritional yeast, Old Bay&#160;seasoning&#160;(my fave), powdered ginger, garlic salt or anything you like. Bake for 7-10 minutes until dark green and crispy--careful not to burn!</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free", 
+        "cookbook_page": null
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "11.40", 
+        "id": 137, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-07-21 00:00:00", 
+        "carbohydrates": "28.50", 
+        "sugar": "12.30", 
+        "recipe_name": "Key Lime Pie Parfait", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>A refreshing and fun breakfast or snack or an easy, no fuss dessert!&#160;</p>", 
+        "fiber": "1.70", 
+        "recipe_date_create": "2010-07-21", 
+        "recipe_servings": "1.00", 
+        "fat": "4.60", 
+        "cook_time": null, 
+        "calories": "213.00", 
+        "recipe_slug": "key-lime-pie-parfait", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Crush graham crackers and set aside. Combine tofu with lime juice, lime zest, vanilla extract and agave in a small food processor or blender and whiz until smooth. Taste, adding more lime or sweetener as desired. Layer in a serving glass or dish, crackers... tofu mixture... crackers... tofu mixture. Garnish with lime wedges!<br /><br />Chef's Notes: grape nuts and other cereals may be used in place of the whole wheat graham crackers.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "11.60", 
+        "id": 28, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "28.00", 
+        "sugar": "7.10", 
+        "recipe_name": "Lasagna Rolls", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.</p>", 
+        "fiber": "6.10", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "10.00", 
+        "fat": "5.80", 
+        "cook_time": null, 
+        "calories": "206.00", 
+        "recipe_slug": "lasagna-rolls", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate. Press out any excess water from spinach and combine with tofu and vegan Parmesan in a large bowl until well incorporated. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, parmesan and seasonings to taste. Then add 1/2 cup of marinara and stir to combine. Line your large pot with a thin layer of marinara. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close. Place the roll in the pot with the crease facing down. Repeat with all noodles. Pour the remaining marinara over the rolls, cover and bring to a boil. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": null, 
+        "id": 140, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-08-06 00:00:00", 
+        "carbohydrates": null, 
+        "sugar": null, 
+        "recipe_name": "Lemon Endurance Drink", 
+        "recipe_date_lastmod": "2011-07-26", 
+        "recipe_description": "“Sports drinks like gatorade always make me queasy but Herbisport Endurance Drinks do not. The lemon recovery drink is my favorite” - Winnie M.", 
+        "fiber": null, 
+        "recipe_date_create": "2010-08-06", 
+        "recipe_servings": "1.00", 
+        "fat": null, 
+        "cook_time": null, 
+        "calories": null, 
+        "recipe_slug": "lemon-endurance-drink", 
+        "prep_time": null, 
+        "recipe_instructions": "Combine all ingredients in a blender, allowing the motor to run until smooth and homogenous. 2 medjool dates or 2 tsp honey may be substituted for the agave. If you have a weak blender, soak the dates first so they blend easily.", 
+        "cookbook": null, 
+        "rec_tags": "", 
+        "cookbook_page": null
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "10.20", 
+        "id": 27, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "40.90", 
+        "sugar": "5.70", 
+        "recipe_name": "Lower Alabama Cavier", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>Courtesy of my mother-in-law who lives near the Alabama border.</p>", 
+        "fiber": "11.60", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "12.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "207.50", 
+        "recipe_slug": "lower-alabama-cavier", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Mix all ingredients together and allow to marinate for at least twelve hours. Chill before serving.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "17.00", 
+        "id": 43, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-12-10 00:00:00", 
+        "carbohydrates": "15.60", 
+        "sugar": "0.30", 
+        "recipe_name": "Low Fat Guacamole (Edamole)", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>This 'edamole' doesn't taste <em>the same</em> as guacamole and the texture is a little different, but it's a great substitution and can easily pass for the <em>real thing</em> when slipped into burritos and layered bean dips.&#160;</p>", 
+        "fiber": "5.90", 
+        "recipe_date_create": "2009-12-10", 
+        "recipe_servings": "4.00", 
+        "fat": "8.90", 
+        "cook_time": null, 
+        "calories": "196.00", 
+        "recipe_slug": "edamole", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine all ingredients except tomatoes in a food processor and blend until smooth, scraping sides as necessary. If its too rustic, add 1-2 tbsp water. Stir in tomatoes and serve.<br /><br />For a truly fat-free knock off, try using 2 cups of frozen peas (thawed). Also, a little avocado can go a long way. If desired, add 2-4 tbsp avocado for a more authentic taste but still with a lot less fat!</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "12.40", 
+        "id": 147, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-10-07 00:00:00", 
+        "carbohydrates": "42.10", 
+        "sugar": "11.00", 
+        "recipe_name": "Low Fat Pumpkin Bean Bars", 
+        "recipe_date_lastmod": "2011-08-04", 
+        "recipe_description": "<p>A wonderful pumpkin bar made with beans and other wholesome ingredients. For a chocolate-pumpkin bean brownie, use 1/4 cup cocoa in place of 1/4 cup oats. You can also use black beans for the chocolate recipe to get the right brownie color.</p>", 
+        "fiber": "8.10", 
+        "recipe_date_create": "2010-10-07", 
+        "recipe_servings": "9.00", 
+        "fat": "2.50", 
+        "cook_time": null, 
+        "calories": "233.00", 
+        "recipe_slug": "low-fat-pumpkin-bean-bars", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Drain and rinse beans. Combine all ingredients except oats (and cocoa if using) in a food processor, blending until smooth and creamy. Stir in oats (and cocoa if using) then transfer to a square baking dish. Bake for 30 minutes or until a toothpick inserted comes out clean and the center is firm to the touch. Allow to completely cool before slicing or eating (the bars firm as they cool). The pumpkin flavor also intensifies the next day (make in advanced if possible).&#160;</p><p>Note: if you only have rolled oats, send them through your food processor first to chop them up so they are smaller and more granulated like instant oats.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Desserts Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "3.70", 
+        "id": 85, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "6.80", 
+        "sugar": "0.60", 
+        "recipe_name": "Low Fat Vegan Nacho Cheese", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>The best vegan nacho cheese on the planet, I swear. Try the nut-free (fat-free) sister version on p. 245 of <em><a href=\"http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/?tag=happyherbi-20\">The Happy Herbivore Cookbook</a>.</em></p>", 
+        "fiber": "1.60", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "4.00", 
+        "fat": "4.30", 
+        "cook_time": null, 
+        "calories": "75.00", 
+        "recipe_slug": "low-fat-vegan-nachos", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occassionally and allowing the cheese to thicken.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "2.30", 
+        "id": 12, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "23.20", 
+        "sugar": "5.80", 
+        "recipe_name": "Maple Cornmeal Biscuits", 
+        "recipe_date_lastmod": "2011-08-05", 
+        "recipe_description": "<p>Not your typical biscuit, but still totally awesome. Maple and cornmeal were meant for each other. These babies were also featured on Meatless Monday!</p>", 
+        "fiber": "2.00", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "6.00", 
+        "fat": "0.60", 
+        "cook_time": null, 
+        "calories": "106.00", 
+        "recipe_slug": "maple-cornmeal-biscuits", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 425 F. Grease cookie sheet and set aside. Combine flour, cornmeal, baking powder and salt in a food processor and run for about 10 seconds, ensuring even distribution. Add banana and allow to run until flour is pebble-like. Transfer to a mixing bowl and combine with non-dairy milk and maple, stirring until well combined. Use a spoon to drop 6 biscuits at least 2\" apart. Bake about 7-8 minutes, until edges are just crisp and slightly brown.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Sides Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "3", 
+        "protein": "4.10", 
+        "id": 96, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "27.30", 
+        "sugar": "17.80", 
+        "recipe_name": "Maple Glaze Vegetables", 
+        "recipe_date_lastmod": "2011-10-09", 
+        "recipe_description": "<p>Maple syrup is not only for pancakes anymore!</p>", 
+        "fiber": "3.20", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "2.00", 
+        "fat": "1.00", 
+        "cook_time": null, 
+        "calories": "131.00", 
+        "recipe_slug": "maple-glazed-tofu-vegetables", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Mix cornstarch into 1 tsp cold water, stirring&#160;until dissolved and set aside. Add broth and vegetables&#160;to a large frying pan and bring to a boil. Reduce heat and add maple, apple cider vinegar, soy sauce, juice, garlic pepper and agave if using. Cook for five minutes or until vegetables are cooked but still slightly crisp. Add cornstarch mixture and stir to combine. turn theh eat to high and wait for the sauce to thicken, but keep a watchful eye! Once the mixture is thick like a glaze, remove from heat. Garnish with sesame seeds.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Quick Sides Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "3", 
+        "protein": "1.80", 
+        "id": 20, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-29 00:00:00", 
+        "carbohydrates": "23.10", 
+        "sugar": "10.00", 
+        "recipe_name": "Maple Kissed Sweet Potato (or Pumpkin) Muffins", 
+        "recipe_date_lastmod": "2011-10-09", 
+        "recipe_description": "<p>This recipe originally appeared in my discontinued e-cookbook,<em> Pudge-Free Holidays</em>. A similar, but simpler, version is in my cookbook (it's called <em>Maple Muffins</em>).&#160;</p>", 
+        "fiber": "2.60", 
+        "recipe_date_create": "2009-11-29", 
+        "recipe_servings": "12.00", 
+        "fat": "0.30", 
+        "cook_time": null, 
+        "calories": "102.00", 
+        "recipe_slug": "maple-kissed-sweet-potato-muffins", 
+        "prep_time": null, 
+        "recipe_instructions": "<P> Preheat oven to 350 F. Grease or spray a muffin tin or paper liners, if using. <P> In a large bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined. <P> Add pumpkin (or sweet potato)  apple sauce, sugar, and maple syrup, then stir until just combined. <P> Spoon mixture into muffin cups 3/4 full. <P> Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. <P> Transfer to a wire cooling rack. ", 
+        "cookbook": null, 
+        "rec_tags": "Muffins Soy-Free Kid-Friendly", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "6.20", 
+        "id": 117, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-14 00:00:00", 
+        "carbohydrates": "43.20", 
+        "sugar": "7.00", 
+        "recipe_name": "Mashed Potatoes", 
+        "recipe_date_lastmod": "2011-08-05", 
+        "recipe_description": "<p>Proof that mashed potatoes can still be awesome without milk, butter and other fats.</p>", 
+        "fiber": "6.20", 
+        "recipe_date_create": "2010-03-14", 
+        "recipe_servings": "2.00", 
+        "fat": "0.30", 
+        "cook_time": null, 
+        "calories": "194.00", 
+        "recipe_slug": "mashed-potatoes", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Bring a large pot of water to a boil. Meanwhile, cut potatoes into 1-inch cubes, leaving the skin of for added nutrients (optional). Add potatoes to the boiling water, cover and cook until fork tender, about 3 minutes. Drain potatoes and return to the pot. Add non-dairy milk, garlic powder and onion flakes. Using an electric mixer, whip the potatoes until fluffy. Add additional non-dairy milk as necessary to achieve the right texture. Taste, adding more garlic, onion plus salt and pepper as desired.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Sides Soy-Free Gluten-Free ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "14.80", 
+        "id": 25, 
+        "recipe_enable_comments": false, 
+        "published_on": "2009-11-30 00:00:00", 
+        "carbohydrates": "59.00", 
+        "sugar": "16.50", 
+        "recipe_name": "Mexican Cabbage", 
+        "recipe_date_lastmod": "2011-08-17", 
+        "recipe_description": "<p>This recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful and a little sassy.</p>", 
+        "fiber": "17.70", 
+        "recipe_date_create": "2009-11-30", 
+        "recipe_servings": "2.00", 
+        "fat": "2.70", 
+        "cook_time": null, 
+        "calories": "294.00", 
+        "recipe_slug": "quick-mexican-cabbage", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free Soy-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "21.90", 
+        "id": 93, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-02-07 00:00:00", 
+        "carbohydrates": "82.70", 
+        "sugar": "9.90", 
+        "recipe_name": "Mexican Stuffed Peppers", 
+        "recipe_date_lastmod": "2011-08-05", 
+        "recipe_description": "<p>A great South of the Border meal that comes together quickly.</p>", 
+        "fiber": "18.70", 
+        "recipe_date_create": "2010-02-07", 
+        "recipe_servings": "2.00", 
+        "fat": "3.40", 
+        "cook_time": null, 
+        "calories": "420.00", 
+        "recipe_slug": "mexican-stuffed-peppers", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.</p>", 
+        "cookbook": null, 
+        "rec_tags": "Soy-Free Gluten-Free ", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "0", 
+        "protein": "12.40", 
+        "id": 116, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-03-14 00:00:00", 
+        "carbohydrates": "15.30", 
+        "sugar": "4.60", 
+        "recipe_name": "Mock Meatloaf", 
+        "recipe_date_lastmod": "2011-08-05", 
+        "recipe_description": "<p>My famous mock meatloaf, though it's not actually mine... it's an adaption of a recipe I stumbled upon years ago. It's awesome!</p>", 
+        "fiber": "3.50", 
+        "recipe_date_create": "2010-03-14", 
+        "recipe_servings": "12.00", 
+        "fat": "0.80", 
+        "cook_time": null, 
+        "calories": "98.00", 
+        "recipe_slug": "mock-meatloaf", 
+        "prep_time": null, 
+        "recipe_instructions": "<p>Preheat oven to 350F. Place a large sheet of foil in a standard bread pan, enough to make a tent over top. Mix 3/4 cup bread crumbs with other ingredients. Add remaining 1/4 cup bread crumbs for a firmer meatloaf. Place meatloaf into pan, smothering the top with extra ketchup if desired. Bake for 1 hour and 30 minutes, or until the outside is brown and the inside is firm and no-longer loose (it may be done in an hour if you have a particularly hot oven or dark pan).&#160;</p><p>Serve with whipped&#160;<a href=\"http://happyherbivore.com/media/admin/recipe/mashed-potatoes/\">mashed potatoes</a>&#160;and&#160;<a href=\"http://happyherbivore.com/media/admin/recipe/vegan-brown-gravy/\">brown gravy</a>.&#160;</p>", 
+        "cookbook": null, 
+        "rec_tags": "Gluten-Free", 
+        "cookbook_page": ""
+    }, 
+    {
+        "featured_items": "2", 
+        "protein": "7.10", 
+        "id": 63, 
+        "recipe_enable_comments": false, 
+        "published_on": "2010-01-18 00:00:00", 
+        "carbohydrates": "22.60", 
+        "sugar": "3.00", 
+        "recipe_name": "Mock Tuna Salad", 
+        "recipe_date_lastmod": "2011-08-07", 
+        "recipe_description": "<p>Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!</p>", 
+        "fiber": "4.40", 
+        "recipe_date_create": "2010-01-18", 
+        "recipe_servings": "4.00", 
+