Source

recipes-app / recipes.json

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[
    {
        "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", 
        "fat": "0.90", 
        "cook_time": null, 
        "calories": "125.00", 
        "recipe_slug": "mock-tuna-salad", 
        "prep_time": null, 
        "recipe_instructions": "<p>In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.<br /><br />Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "7.80", 
        "id": 80, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "22.90", 
        "sugar": "4.20", 
        "recipe_name": "Moroccan Lentil Soup", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Straight out of the pantry and into a bowl... it's simply amazing!</p>", 
        "fiber": "9.80", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "4.00", 
        "fat": "0.70", 
        "cook_time": null, 
        "calories": "124.00", 
        "recipe_slug": "moroccan-lentil-soup", 
        "prep_time": null, 
        "recipe_instructions": "<p>Line a medium pot with a thin layer of water. Over hight heat, saute onions and garlic until water has absorbed, about 3 minutes. Add remaining ingredients and bring to a boil. Continue to cook about 15 minutes, or until lentils are fully cooked (they have expanded and are orange). Add salt to taste. Transfer 1/2 of soup to blender and puree or use an immersion blender and puree until smooth. Return to pot and mix with remaining soup. Turn off heat, cover and let rest 5-10 minutes, allowing flavors to merge before serving.</p>", 
        "cookbook": null, 
        "rec_tags": "Soups Soy-Free Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "37.50", 
        "id": 125, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-02 00:00:00", 
        "carbohydrates": "69.90", 
        "sugar": "6.00", 
        "recipe_name": "Neapolitan Smoothie", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This smoothie changed my life... it's like&#160;Neapolitan ice cream... but better!</p>", 
        "fiber": "10.90", 
        "recipe_date_create": "2010-05-02", 
        "recipe_servings": "1.00", 
        "fat": "2.40", 
        "cook_time": null, 
        "calories": "286.00", 
        "recipe_slug": "neapolitan-smoothie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients together in a blender and whiz until smooth, adding more non-dairy milk as necessary.</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Smoothies Soy-Free Gluten-Free Kid-Friendly", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "12.50", 
        "id": 88, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "79.20", 
        "sugar": "18.70", 
        "recipe_name": "New York Bagels", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Life without real bagels is no life at all.</p>", 
        "fiber": "9.30", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "4.00", 
        "fat": "1.60", 
        "cook_time": null, 
        "calories": "365.00", 
        "recipe_slug": "nyer-bagels-whole-wheat", 
        "prep_time": null, 
        "recipe_instructions": "<p>Mix 1 cup warm water, yeast and 3 tbsp sugar together then set aside. Mix flour, gluten and salt in a large bowl. Once yeast mixture is fomay and beige color it's ready. Make a well in the flour and pour yeast mix into it (it will overflow). Mix around with a spatula until its too doughy to do so. Once dough forms, use your hands to finish combining and knead the dough until its a smooth ball. Let rest for 2-3 minutes. Divide dough into 4 sections. Roll each into a snake, about 1\" thick or less. Wet ends of snake and combine together. Set bagels aside and let rise for 10 minutes. Meanwhile, fill the biggest pot you have 2/3 full with water and add 1-2 more tbsp sugar. Also preheat oven to 375 F. Once water is boiling (and bagels have rested for at least 10 minutes) place bagels, using tongs, into the boiling water. (I usually do one at a time, but if you have a BIG pot, you might be able to double up). Boil each bagel for 30 seconds on each side, using tongs to flip. Gently remove bagel and place on non-stick or greased cookie sheet. If you want seeds or spices on top, add them here. Bake 20-30 minutes, but be careful not to burn the bottoms! They come out piping HOT so wait 10 minutes to eat or handle.</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "7.40", 
        "id": 129, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-18 00:00:00", 
        "carbohydrates": "85.00", 
        "sugar": "41.30", 
        "recipe_name": "Oatmeal Cookie Smoothie", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>If you've ever wanted cookies for breakfast, this smoothie is for you. Rich, spicy and oh-so oatmealy.</p>", 
        "fiber": "9.70", 
        "recipe_date_create": "2010-05-18", 
        "recipe_servings": "1.00", 
        "fat": "2.70", 
        "cook_time": null, 
        "calories": "362.00", 
        "recipe_slug": "oatmeal-cookie-smoothie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients together in a blender and whiz until smooth and creamy, adding extra non-dairy milk as necessary to achieve desired consistency. If using unsweetened non-dairy milk, add another 1 tbsp raisins. Garnish with a dash of cardamon or cinnamon if desired.</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Smoothies Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.20", 
        "id": 155, 
        "recipe_enable_comments": false, 
        "published_on": "2011-05-17 00:00:00", 
        "carbohydrates": "16.60", 
        "sugar": "2.30", 
        "recipe_name": "Oatmeal Muffins (Oat Flour Muffins)", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>These heart-healthy treats are oatmeal turned into a portable muffin. When I make them, I use the flavors I love in my oatmeal - raisins, brown sugar, cinnamon and nutmeg, but feel free to adjust the spices and add in anything else you like. I think 1-2 tbsp of peanut butter would make a great addition!&#160;</p>", 
        "fiber": "2.20", 
        "recipe_date_create": "2011-05-17", 
        "recipe_servings": "12.00", 
        "fat": "1.30", 
        "cook_time": null, 
        "calories": "90.00", 
        "recipe_slug": "oatmeal-muffins", 
        "prep_time": null, 
        "recipe_instructions": "<p>Transfer rolled or instant oats to a blender and whiz for a few seconds until flour forms. Carefully spoon out 2 cups of oat flour and transfer to a mixing bowl. Whisk in baking powder, cinnamon, nutmeg and sugar, and set aside. Add nondairy milk and banana to the blender and whiz until well combined. Pour into oat flour mixture, add raisins and stir to combine. It should be rather soupy. Add a handful (about 1/3 cup) rolled oats and stir. If it's still runny, add more oats. I usually add about 1/2-cup total. The batter should be thick like oatmeal (ha ha!) but not dry. Set batter aside and preheat oven to 375F. Grease a muffin pan and spoon batter into the pan. The batter will thicken and get a little sticky/tacky as it sets.&#160;If it's so thick you can't stir it easily, thin it out with a little nondairy milk, but you shouldn't need to. It should be thick like oatmeal or heavy mashed potatoes. Spoon into 12 cups, top with cinnamon (and brown sugar if you like) and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.<br /><br />Note: If you have a rather ripe (very sweet) banana, you probably don't even need the sugar, especially if you're used to eating unsweetened oatmeal. Or you could add a few dates in with the nondairy milk and banana for a naturally sweet alternative.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Gluten-Free Muffins Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "15.30", 
        "id": 70, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-06 00:00:00", 
        "carbohydrates": "89.20", 
        "sugar": "5.20", 
        "recipe_name": "Oyster Mushroom Scampi", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A healthy, vegan version of seafood scampi. You can also add a splash of white wine during cooking for a more authentic dish.</p>", 
        "fiber": "12.20", 
        "recipe_date_create": "2010-02-06", 
        "recipe_servings": "2.00", 
        "fat": "3.00", 
        "cook_time": null, 
        "calories": "435.00", 
        "recipe_slug": "vegan-scampi", 
        "prep_time": null, 
        "recipe_instructions": "<p>Cook mushrooms in 1/2 cup broth over medium heat. After 4 minutes, add parsley, garlic, lemon, miso and kelp. Cook until mushrooms are soft and fragrant, adding more broth as needed to prevent burning and drying out. Once mushrooms are cooked, add more broth so there is enough to line the bottom of your pan. Toss mushroom mixture with cooked pasta and garnish with parsley.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "9.10", 
        "id": 124, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-02 00:00:00", 
        "carbohydrates": "65.00", 
        "sugar": "31.90", 
        "recipe_name": "Peanut Butter Cup Smoothie", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Quite possibly the best smoothie you will ever drink -- it tastes like a peanut butter cup!</p>", 
        "fiber": "9.00", 
        "recipe_date_create": "2010-05-02", 
        "recipe_servings": "1.00", 
        "fat": "10.10", 
        "cook_time": null, 
        "calories": "334.00", 
        "recipe_slug": "peanut-butter-cup-smoothie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary. <br /><br /><br /></p>", 
        "cookbook": null, 
        "rec_tags": "Smoothies Soy-Free Gluten-Free Kid-Friendly ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": null, 
        "id": 142, 
        "recipe_enable_comments": false, 
        "published_on": "2010-08-06 00:00:00", 
        "carbohydrates": null, 
        "sugar": null, 
        "recipe_name": "Pina Colada Performance Drink", 
        "recipe_date_lastmod": "2011-07-26", 
        "recipe_description": "“The tropical-flavored smoothie is simply amazing.” - Shannon N.", 
        "fiber": null, 
        "recipe_date_create": "2010-08-06", 
        "recipe_servings": "1.00", 
        "fat": null, 
        "cook_time": null, 
        "calories": null, 
        "recipe_slug": "pina-colada-performance-drink", 
        "prep_time": null, 
        "recipe_instructions": "Combine all ingredients in a blender, whizzing until smooth and creamy.", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": null
    }, 
    {
        "featured_items": "0", 
        "protein": "6.00", 
        "id": 39, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-10 00:00:00", 
        "carbohydrates": "32.20", 
        "sugar": "10.50", 
        "recipe_name": "Polenta Pizza", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This pizza is very delicate, so you'll need it with a fork, but it's a great way to use up all your leftover veggies! Cleaning out the fridge has never been so easy or fun! Pizza sauce may be substituted for the marinara.</p>", 
        "fiber": "4.00", 
        "recipe_date_create": "2009-12-10", 
        "recipe_servings": "4.00", 
        "fat": "2.90", 
        "cook_time": null, 
        "calories": "175.00", 
        "recipe_slug": "polenta-pizza", 
        "prep_time": null, 
        "recipe_instructions": "<p>Grease a 13x 9 casserole dish and set aside. Whisk the water, non-dairy milk, cornmeal, salt, and seasoning in a saucepan and bring to a boil. Reduce heat to low and continue to cook, constantly stirring, until it becomes thick, like a heavy oatmeal. Pour the mixture into the casserole dish, spreading out evenly and patting down firmly but gently using a spatula. Cover and refrigerate until it sets, about an hour. Preheat oven to 450 F. Remove covering and bake polenta completely uncovered for 25 minutes. Remove and add a thin layer of sauce and your toppings. Careful not to use too much sauce or it will be soggy. Bake another 10-15 minutes, until vegetables are cooked but still crisp and polenta is crisp along the edges. Serve immediately.</p>", 
        "cookbook": null, 
        "rec_tags": "Gluten-Free Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": null, 
        "id": 141, 
        "recipe_enable_comments": false, 
        "published_on": "2010-08-06 00:00:00", 
        "carbohydrates": null, 
        "sugar": null, 
        "recipe_name": "Popeye's Recovery Smoothie", 
        "recipe_date_lastmod": "2011-07-26", 
        "recipe_description": "“Herbisport's Smoothies help get me through a workout and also bring me back to life after one.” - Winnie M.", 
        "fiber": null, 
        "recipe_date_create": "2010-08-06", 
        "recipe_servings": "1.00", 
        "fat": null, 
        "cook_time": null, 
        "calories": null, 
        "recipe_slug": "popeyes-recovery-smoothie", 
        "prep_time": null, 
        "recipe_instructions": "Combine all ingredients in a blender, allowing the motor to run until smooth and homogenous. 1 medjool date may be substituted for the agave nectar.", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": null
    }, 
    {
        "featured_items": "0", 
        "protein": "3.10", 
        "id": 118, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-14 00:00:00", 
        "carbohydrates": "3.30", 
        "sugar": "0.00", 
        "recipe_name": "Portobello Steaks", 
        "recipe_date_lastmod": "2011-10-09", 
        "recipe_description": "<p>The perfect vegan substitute for steak.. or just a fine recipe for portobello mushrooms! So juicy... and delicious! These babies are also good on the grill!</p>", 
        "fiber": "1.20", 
        "recipe_date_create": "2010-03-14", 
        "recipe_servings": "2.00", 
        "fat": "0.00", 
        "cook_time": null, 
        "calories": "21.00", 
        "recipe_slug": "balsamic-portobellos", 
        "prep_time": null, 
        "recipe_instructions": "<p>Line a large frying pan with a thin layer of broth. Remove stems from mushroom and set aside. Add onion and garlic and cook for 2 minutes over high heat. Add remaining ingredients, except for the mushrooms, and turn to medium. Add mushrooms, cover and cook for five minutes. Gently flip mushrooms over and cook for 5 minutes more, adding more broth as needed to prevent sticking or burning. Plate mushrooms and spoon leftover juices on top.&#160;<br /><br />Chef's Note: Water may be substituted for the broth.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "4.50", 
        "id": 150, 
        "recipe_enable_comments": false, 
        "published_on": "2010-11-17 00:00:00", 
        "carbohydrates": "34.90", 
        "sugar": "18.70", 
        "recipe_name": "Pumpkin Pie (Crustless)", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This pie is incredible. It's totally crust-less but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle.</p>", 
        "fiber": "3.70", 
        "recipe_date_create": "2010-11-17", 
        "recipe_servings": "6.00", 
        "fat": "0.90", 
        "cook_time": null, 
        "calories": "160.00", 
        "recipe_slug": "pumpkin-pie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a 9” shallow glass pie dish, set aside. In a blender or food processor, blend tofu, non-dairy milk, cornstarch and vanilla until smooth, stopping to scrape sides periodically. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined. Pour the mixture into the pie dish and bake for 1 hour. Allow the pie to cool on the counter, away from the hot oven, until room temperature. Cover with plastic wrap and refrigerate overnight or for at least 4 hours. &#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Desserts ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.60", 
        "id": 126, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-11 00:00:00", 
        "carbohydrates": "35.10", 
        "sugar": "18.10", 
        "recipe_name": "Pumpkin Pie Smoothie", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Rich and creamy, this smoothie tastes like pumpkin pie in a glass... and it much more slimming!</p>", 
        "fiber": "5.30", 
        "recipe_date_create": "2010-05-11", 
        "recipe_servings": "1.00", 
        "fat": "1.30", 
        "cook_time": null, 
        "calories": "149.00", 
        "recipe_slug": "pumpkin-pie-smoothie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients in a blender and whiz until smooth, adding more non-dairy milk as necessary to achieve proper consistency. Add more pumpkin or spice to taste. Garnish with a dash of cinnamon and nutmeg. (1 tsp Pumpkin Pie Spice = 1/2 tsp cinnamon, 1/4 tsp cloves or allspice, 1/8 tsp nutmeg).</p>", 
        "cookbook": null, 
        "rec_tags": "Smoothies Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "3", 
        "protein": "2.60", 
        "id": 3, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-26 00:00:00", 
        "carbohydrates": "33.20", 
        "sugar": "18.10", 
        "recipe_name": "Pumpkin-Raisin Oatmeal Cookies", 
        "recipe_date_lastmod": "2011-10-09", 
        "recipe_description": "<p>If you love pumpkin oatmeal, you're in for a real treat with these pumpkin-infused oatmeal cookies. Be warned: the batter is ridiculously addictive and one taste might result in no baked cookies.</p>", 
        "fiber": "2.40", 
        "recipe_date_create": "2009-11-26", 
        "recipe_servings": "10.00", 
        "fat": "1.00", 
        "cook_time": null, 
        "calories": "149.00", 
        "recipe_slug": "pumpkin-raisin-oatmeal-cookies", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Grease a cookie sheet or line with parchment paper and set aside. In a large bowl, combine pumpkin, maple, sugar, banana and non-dairy milk together. In a medium bowl, combine oats, flour, baking soda and pumpkin pie spice together and then transfer it into the wet mixture. Stir a few times then add raisins. Continue to mix until combined. It may look too dry initially, but keep stroking, it will incorporate perfectly. Drop spoonfuls on a greased cookie sheet and bake 10 to 15 minutes, or until firm to the touch and spring-like.</p>", 
        "cookbook": null, 
        "rec_tags": "Desserts Soy-Free Kid-Friendly", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "4.20", 
        "id": 22, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-29 00:00:00", 
        "carbohydrates": "66.50", 
        "sugar": "41.80", 
        "recipe_name": "Pumpkin-Swirl Brownies", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>The punky pumpkin sister to my Low Fat Fudgey Brownies. So moist and fudgey, you'll never believe they're low in fat!</p>", 
        "fiber": "5.70", 
        "recipe_date_create": "2009-11-29", 
        "recipe_servings": "9.00", 
        "fat": "1.60", 
        "cook_time": null, 
        "calories": "285.00", 
        "recipe_slug": "vegan-pumpkin-brownies", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. In a small bowl, combine pumpkin, 1/4 cup applesauce and pumpkin pie spice until well blended. In a medium bowl, combine yogurt, 3/4 cup applesauce, both sugars and vanilla until well combined. In a large bowl, whisk flour, cocoa, baking powder and salt together. Add yogurt mixture to flower mixture and combine. Spoon brownie mixture into a greased 8x8 square baking pan. Use a spatula to spread it out evenly. Spoon pumpkin mixture on top, using a spatula to even out smoothly. Then use spatula to swirl and mix the batters together. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to fully cool before slicing.</p>", 
        "cookbook": null, 
        "rec_tags": "Desserts", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "0.60", 
        "id": 120, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-30 00:00:00", 
        "carbohydrates": "11.90", 
        "sugar": "6.70", 
        "recipe_name": "Quiche with Greens", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Have&#160;wilting&#160;and sad-looking greens on hand? Make this awesome quiche! You can use as little as 2 cups or as many as 6 cups of greens. Any fresh leafy greens (chard, spinach, kale, etc) will do.</p>", 
        "fiber": "1.70", 
        "recipe_date_create": "2010-03-30", 
        "recipe_servings": "6.00", 
        "fat": "1.00", 
        "cook_time": null, 
        "calories": "78.00", 
        "recipe_slug": "quiche-greens", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a shallow 9\" pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).&#160;</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "12.00", 
        "id": 107, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-28 00:00:00", 
        "carbohydrates": "29.80", 
        "sugar": "15.30", 
        "recipe_name": "Rainbow Thai Stir-Fry", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>As the name suggests, this stir-fry is stunning it's so colorful. It's also a great way to slip kale into a meal if you're trying it for the first time (or still warming up to it). Cubed tofu, snap peas and mushrooms also make a nice addition to this dish.</p>\r\n<p>Chef's note: For a thicker sauce or glaze, add 1 tbsp of cornstarch mixed into 3 tbsp of water.&#160;</p>", 
        "fiber": "6.90", 
        "recipe_date_create": "2010-02-28", 
        "recipe_servings": "2.00", 
        "fat": "4.90", 
        "cook_time": null, 
        "calories": "200.00", 
        "recipe_slug": "rainbow-thai-stir-fry", 
        "prep_time": null, 
        "recipe_instructions": "<p>Line a large skillet or wok with later and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.10", 
        "id": 152, 
        "recipe_enable_comments": false, 
        "published_on": "2010-12-02 00:00:00", 
        "carbohydrates": "14.80", 
        "sugar": "1.60", 
        "recipe_name": "Raisin Biscuits", 
        "recipe_date_lastmod": "2011-09-03", 
        "recipe_description": "<p>A copycat of Hardee's famous biscuits only vegan, fat-free and whole-wheat...though you would never be able to tell!&#160;</p>", 
        "fiber": "0.70", 
        "recipe_date_create": "2010-12-02", 
        "recipe_servings": "15.00", 
        "fat": "0.20", 
        "cook_time": null, 
        "calories": "70.00", 
        "recipe_slug": "raisin-biscuits", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 425F. Grease a cookie sheet or line with parchment paper and set aside. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon (feel free to use more or less) and sugar, and whisk to combine. Add raisins, stirring a few times to ensure even distribution. Add applesauce (10 tbsp) and stir until the batter is lumpy with chunks of dough. A light flour dusting is okay but make sure there are no pockets of flour on the bottom or sides of the mixing bowl. Also be careful not to over stir--those lumps are important. Next add 1/2 cup nondairy milk, stirring until a wet, thick doughy-batter forms. It should be somewhat dry, so add remaining nondairy milk (some flours are not as thirsty as others, so if yours is plenty moist, do not add extra nondairy). Drop spoonfuls on your cookie sheet, leaving a few centimeters room between each so they can spread. For round biscuits, use clean fingers to shape and smooth out each drop into a circular fashion. (Yield 13-15 biscuits). Bake 9-12 minutes until firm to the touch, and golden around the edges.</p><p>For the icing, mix powdered sugar with 1 tsp liquid such as nondairy milk, vanilla extract, almond extract (the best!), fresh lemon juice or fresh orange juice. For a thinner icing, add more liquid. For a thicker icing, add more sugar.</p>", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.60", 
        "id": 99, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-27 00:00:00", 
        "carbohydrates": "15.30", 
        "sugar": "8.20", 
        "recipe_name": "Raw Chili", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This recipe is based off an original recipe in Everyday Ray by the talented Matthew Kenney. Kenney's recipe uses nuts, oil and several other ingredients/spices that I've omitted, substituted out or altered in order to make a fat-free raw chili more akin to my taste preferences. For a truly 100% raw version, use a raw version of ketchup and nama shoyu for the soy sauce.&#160;</p>\r\n<p>Chef's Note: As the chili sits, the mushrooms start to release their juices and the chili may get a little watery. Simply drain off the liquid if this occurs, but note that this chili is best served and eaten immediately.&#160;</p>", 
        "fiber": "3.80", 
        "recipe_date_create": "2010-02-27", 
        "recipe_servings": "4.00", 
        "fat": "1.00", 
        "cook_time": null, 
        "calories": "73.00", 
        "recipe_slug": "raw-chili", 
        "prep_time": null, 
        "recipe_instructions": "<p>Remove bottom stems from portobellos and disgard. Break mushrooms in half, or quarters and place into your food processor. Pulse roughly 25 times or until the mushrooms look like ground up meat bits. Transfer mushroom bits to a large mixing bowl. Cut carrots in half or quarters and place in food processor. Pulse about 15 times, or until chunky. I like my carrot pieces slightly larger than my mushroom bits. Transfer to mixing bowl. Cut celery into thirds and place in food processor. Allow motor to run until celery is completely minced. Transfer to mixing bowl. Cut away top and seedy center of red bell pepper, then chop into four equal parts. Place in food processor and allow motor to run until completely minced. Transfer to mixing bowl. In a small food processor or blender, combine remaining ingredients with 2 tbsp of water and allow the motor to run until it's well combined and the garlic clove is pureed (you might want to start with 1-2 tbsp soy sauce and add more to taste). Add puree to mixing bowl and stir to combine. Taste, adding more soy sauce and/or hot sauce to taste. Serve immediately.&#160;</p>\r\n<p>Per serving: 94 calories, 1.1g fat, 0mg cholesterol, 19.5g carbohydrates, 5g fiber, 4.1g protein<br /><br /><span style=\"font-family: arial,sans-serif; font-size: 13px; border-collapse: collapse;\"></span></p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.00", 
        "id": 100, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-27 00:00:00", 
        "carbohydrates": "28.20", 
        "sugar": "15.30", 
        "recipe_name": "Raw Ice Cream", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>It's incredible how much this tastes like ice cream. It's so rich and creamy plus the vanilla and cinnamon compliment the banana's unique taste perfectly.</p>\r\n<p>Chef's Note: Spotted and very ripe bananas work best in this recipe.&#160;</p>", 
        "fiber": "3.40", 
        "recipe_date_create": "2010-02-27", 
        "recipe_servings": "2.00", 
        "fat": "0.60", 
        "cook_time": null, 
        "calories": "116.00", 
        "recipe_slug": "raw-ice-cream", 
        "prep_time": null, 
        "recipe_instructions": "<p>Place all ingredients together in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.&#160;</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Desserts Gluten-Free Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.60", 
        "id": 98, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-22 00:00:00", 
        "carbohydrates": "0.00", 
        "sugar": "6.90", 
        "recipe_name": "Raw Pasta with Marinara", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Suitable for almost any diet (raw, gluten-free, low fat, low carb, low calorie) this \"pasta\" dish is so satisfying, slimming, easy and quick to make, you'll be eating it all the time. It's also very much a \"to taste\" recipe -- add as much or as little spice as you like!</p>\r\n<p>Chef's Note: Fresh herbs such as basil or oregano may be substituted for the Italian seasoning. Red pepper flakes or hot sauce can also be added for a spicy tomato sauce.&#160;</p>\r\n", 
        "fiber": "3.70", 
        "recipe_date_create": "2010-02-22", 
        "recipe_servings": "2.00", 
        "fat": "0.60", 
        "cook_time": null, 
        "calories": "56.00", 
        "recipe_slug": "fat-free-raw-pasta", 
        "prep_time": null, 
        "recipe_instructions": "<p>Shred the zucchini using a cheese grater or a spiralizer and set aside. In a small food processor or blender, combine tomatoes, herbs and spices and whiz until evenly smooth. Taste, adding more spices and herbs to taste along with salt and pepper. Re-whiz. Toss zucchini slices with \"pasta sauce\" until well coated. Transfer to a bowl and add sliced cherry tomatoes, mushrooms or other raw vegetables. Top with a dash of vegan parmesan or nutritional yeast if desired.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.90", 
        "id": 83, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "10.40", 
        "sugar": "6.20", 
        "recipe_name": "Red Lentil Curry Soup", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Creamy, slightly spicy and full of flavor, this soup is a great dish to make on nights when your fridge is empty or you need to eat up all the dry goods in your pantry.<br /><br />Chef's Note: lite coconut milk can be subsituted for non-dairy milk if you prefer.</p>", 
        "fiber": "2.00", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "4.00", 
        "fat": "0.30", 
        "cook_time": null, 
        "calories": "53.00", 
        "recipe_slug": "red-lentil-curry-soup", 
        "prep_time": null, 
        "recipe_instructions": "<p>Line a large pot with a thin layer of water. Add onions and cook over high heat for three minutes. Add garlic and continue to cook until most of the water has cooked off. Add 3 cups water, lentils, carrots, bay leaf, curry, ginger, cilantro, red pepper flakes and cloves, stirring to combine. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until lentils are cooked and most of the water has absorbed. Stir in 1 tsp garam masala and turn off heat. Let rest 5-10 minutes, allowing the flavors to merge. Transfer soup to a blender, add non-dairy milk and puree until smooth and creamy. Add salt and pepper to taste and additional garam masala if desired. Garnish with fresh cilantro leaves and serve.</p>", 
        "cookbook": null, 
        "rec_tags": "Soups Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "7.00", 
        "id": 75, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "19.20", 
        "sugar": "2.20", 
        "recipe_name": "Red Lentil Dal", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Awesome and ridiculously addictive. You're about to fall head over heels in love with red lentils.</p>", 
        "fiber": "8.60", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "4.00", 
        "fat": "0.70", 
        "cook_time": null, 
        "calories": "103.00", 
        "recipe_slug": "red-lentil-dal", 
        "prep_time": null, 
        "recipe_instructions": "<p>In a medium pot, saute onions and garlic in 1/4 cup water until translucent. Add spices, except garam masala and coriander, and cook for 2 minutes, adding more water if necessary to prevent sticking, burning or drying out. Add lentils, broth, tomato paste, tomatoes and coriander. Cover and turn heat to high. Once boiling, reduce to low and simmer for 15 minutes, or until lentils are cooked (they will expand and turn orange). Add garam masala and stir to combine. Cover and set aside for 3-5 minutes. Add salt and pepper to taste and serve.</p>", 
        "cookbook": null, 
        "rec_tags": "Soups Soy-Free Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "1.60", 
        "id": 103, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-28 00:00:00", 
        "carbohydrates": "5.00", 
        "sugar": "0.00", 
        "recipe_name": "Refried Bean Cakes", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Perfect for your next party! Serve these babies as hors d'oeuvres topped with different salsa's and spreads.</p>", 
        "fiber": "1.40", 
        "recipe_date_create": "2010-02-28", 
        "recipe_servings": "16.00", 
        "fat": "0.70", 
        "cook_time": null, 
        "calories": "33.00", 
        "recipe_slug": "refried-bean-cakes", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Wash and completely dry hands. Lightly flour hands and pick off wall-nut sized balls of the mixture. Roll into a ball in your hands and place ball on cookie sheet. Use your palm to flatten into a patty. Repeat,&#160;yielding&#160;16-18 cakes. Bake for 15 minutes, or until firm.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Sides Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "9.00", 
        "id": 134, 
        "recipe_enable_comments": false, 
        "published_on": "2010-06-29 00:00:00", 
        "carbohydrates": "59.00", 
        "sugar": "0.00", 
        "recipe_name": "Rice Pudding", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Rich and creamy; this rice pudding is just as good for you as it is delicious!</p>", 
        "fiber": "3.00", 
        "recipe_date_create": "2010-06-29", 
        "recipe_servings": "2.00", 
        "fat": "2.90", 
        "cook_time": null, 
        "calories": "287.00", 
        "recipe_slug": "rice-pudding", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring&#160;occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.<br /></p>", 
        "cookbook": null, 
        "rec_tags": "Desserts Soy-Free Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "0.20", 
        "id": 115, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-14 00:00:00", 
        "carbohydrates": "1.00", 
        "sugar": "0.70", 
        "recipe_name": "Roasted Red Pepper Sauce", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A zesty alternative to traditional marinara sauce.&#160;</p>", 
        "fiber": "0.00", 
        "recipe_date_create": "2010-03-14", 
        "recipe_servings": "16.00", 
        "fat": "0.10", 
        "cook_time": null, 
        "calories": "5.00", 
        "recipe_slug": "roasted-red-pepper-sauce", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients in a blender and whiz until smooth. Heat&#160;thoroughly&#160;before serving.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.00", 
        "id": 90, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "9.40", 
        "sugar": "2.60", 
        "recipe_name": "Saag (Indian Spinach)", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A flavorful, sauteed spinach dish true to Indian cuisine.</p>", 
        "fiber": "2.10", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "2.00", 
        "fat": "0.40", 
        "cook_time": null, 
        "calories": "44.00", 
        "recipe_slug": "red-lentil-dal-2", 
        "prep_time": null, 
        "recipe_instructions": "<p>Saute onions in 1/4 cup water over high heat until translucent. Add garlic, ginger &amp; spices and saute 2 minutes more, adding more water if necessary to prevent sticking or burning. Add spinach, 1 cup water and salt to taste. Reduce heat to low and simmer 10-15 minutes, or until the spinach is dark green and wilting. Remove from heat and allow to cool a little. Use a blender or processor to lightly puree greens. Stir in optional garam masala and serve.</p>", 
        "cookbook": null, 
        "rec_tags": "Sides Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "23.30", 
        "id": 24, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "79.20", 
        "sugar": "21.40", 
        "recipe_name": "Salsa Chickpea Lettuce Wraps", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A cool and refreshing wrap that's perfect for hot summer days. Try out different fruit-based salsas with this recipe to keep it new and exciting every time you make it. These chickpeas also go great atop steamed greens like kale or tucked into a raw collard green wrap.</p>", 
        "fiber": "22.90", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "2.00", 
        "fat": "6.40", 
        "cook_time": null, 
        "calories": "450.00", 
        "recipe_slug": "salsa-chickpea-lettuce-wraps", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "14.30", 
        "id": 154, 
        "recipe_enable_comments": false, 
        "published_on": "2010-12-29 00:00:00", 
        "carbohydrates": "16.80", 
        "sugar": "1.70", 
        "recipe_name": "Seitan Carnitas", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This slow cooked seitan has the perfect texture for carnitas or fajitas. It's juicy and tender but slightly toothsome.</p>", 
        "fiber": "4.90", 
        "recipe_date_create": "2010-12-29", 
        "recipe_servings": "5.00", 
        "fat": "1.10", 
        "cook_time": null, 
        "calories": "142.00", 
        "recipe_slug": "seitan-carnitas", 
        "prep_time": null, 
        "recipe_instructions": "<p>Whisk vital wheat gluten, chickpea flour, 3 tbsp nutritional yeast, 2 tsp onion powder and 1 tsp garlic powder together in a bowl and set aside. Combine warm water (hot from the tap) with soy sauce, 1 tbsp nutritional yeast, 1/2 tsp vegemite (or marmite or vegan Worcestershire sauce), 1/4 tsp garlic powder and 1/4 tsp onion powder together. Pour liquid into flour mixture and stir to form a dough. If it's too dry, add another tbsp or two of warm water but becareful not to make it too wet or soggy. You want it to be firm, but pliable and moist. Knead 5-10 times then place into a large pot. </p><p>Pour beer over top (I left mine out for a few minutes, but it was still rather cool), cover and bring to a boil. Once boiling, add 1/2 tsp more <a href=\"http://en.wikipedia.org/wiki/Vegemite\">vegemite</a>, reduce to low and simmer until most of the liquid has absorbed, about 45 minutes to 1 hour. About 1/4 cup cooking liquid should line the bottom of the pot.</p><p>Use a butter knife (not a sharp knife) to shred thin slices off of the seitan. If the seitan is too wet or juicy for you, place slices on a cookie sheet and bake at 350F for 8-10 minutes on each side. Ne careful not to over bake the seitan -- you want it slightly firmer but not dried out and hard. (<a href=\"http://happyherbivore.com/2010/12/seitan-carnitas/\">see blog post for photo tutorial</a>).</p><p>For \"carnitas\" slap seitan into whole wheat tortillas with lettuce and tomatoes, and spoon residual cooking liquid over the filling.</p>", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "17.30", 
        "id": 145, 
        "recipe_enable_comments": false, 
        "published_on": "2010-09-17 00:00:00", 
        "carbohydrates": "91.20", 
        "sugar": "4.60", 
        "recipe_name": "Single-Serving Baked Oatmeal", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Just like at the B&amp;B, only healthier and easy to make! For a lower calorie baked oatmeal, use water instead of the non-dairy milk (but nondairy is best).</p>", 
        "fiber": "13.10", 
        "recipe_date_create": "2010-09-17", 
        "recipe_servings": "1.00", 
        "fat": "6.80", 
        "cook_time": null, 
        "calories": "481.00", 
        "recipe_slug": "single-serving-baked-oatmeal", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Combine all ingredients together in a mixing bowl. Transfer to an oven safe-dish and bake about 30 minutes, until thoroughly warm, a toothpick inserted into the center comes out clean and its a little crusty on top. (The oatmeal will also puff up a bit).&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Single-Serving  Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.70", 
        "id": 108, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-07 00:00:00", 
        "carbohydrates": "48.10", 
        "sugar": "28.90", 
        "recipe_name": "Single-Serving Blueberry Muffin", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A quick and healthy blueberry muffin that serves one!<br /><br />Chef's Note: Frozen wild blueberries work best in this recipe.</p>", 
        "fiber": "3.60", 
        "recipe_date_create": "2010-03-07", 
        "recipe_servings": "1.00", 
        "fat": "0.60", 
        "cook_time": null, 
        "calories": "203.00", 
        "recipe_slug": "single-serving-blueberry-muffin", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Grease a single muffin cup (or use a Reynolds tinfoil liner) and set aside. Add all ingredients in order to a small mixing bowl, then stir until completely combined. Transfer to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.&#160;<br /><br /><br /></p>", 
        "cookbook": null, 
        "rec_tags": "Single-Serving Muffins Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.00", 
        "id": 32, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "27.90", 
        "sugar": "13.00", 
        "recipe_name": "Single-Serving Brownie", 
        "recipe_date_lastmod": "2011-08-16", 
        "recipe_description": "<p>Just as good as making a whole batch of brownies but without the leftover temptation!</p>", 
        "fiber": "3.80", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "1.00", 
        "fat": "2.00", 
        "cook_time": null, 
        "calories": "134.00", 
        "recipe_slug": "single-serving-vegan-brownie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a single muffin cup and set aside. Mix flour, chocolate chips, sugar, cocoa and a light dash of cinnamon together. Stir in agave, applesauce, non-dairy milk and a drop or two of vanilla extract until combined. Bake 15 to 20 minutes, until a toothpick inserted in the center comes out clean.</p>", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Single-Serving Desserts Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.70", 
        "id": 123, 
        "recipe_enable_comments": false, 
        "published_on": "2010-04-25 00:00:00", 
        "carbohydrates": "32.00", 
        "sugar": "14.60", 
        "recipe_name": "Single-Serving Cupcake", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A sweet, skinny cupcake for 1! Unsweetened applesauce may be substituted for the jam in the cupcake.&#160;</p>", 
        "fiber": "2.50", 
        "recipe_date_create": "2010-04-25", 
        "recipe_servings": "1.00", 
        "fat": "0.50", 
        "cook_time": null, 
        "calories": "146.00", 
        "recipe_slug": "single-serving-cupcake", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat toaster oven to 350 F (conventional oven 325 F). Use a foil baking cup or grease a muffin tin. In a small bowl, whisk flour, baking powder and sugar together and whisk until combined. Add remaining ingredients and stir until just combined. If too dry, add a few drops of water. Transfer to cup and bake 15-20 minutes, until a toothpick inserted in the center comes out clean. Smear jam over top or mix powdered sugar with a bit of non-dairy milk until it forms a thick, icing paste.&#160;</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Single-Serving Desserts Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.50", 
        "id": 106, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-28 00:00:00", 
        "carbohydrates": "53.00", 
        "sugar": "33.30", 
        "recipe_name": "Single-Serving Fruit Crisp", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>For when you're in the mood for a crisp but fear if left to your own demise you might eat the entire pan! See my recipe for Blueberry Crisp for full-sized recipe.</p>", 
        "fiber": "3.70", 
        "recipe_date_create": "2010-02-28", 
        "recipe_servings": "1.00", 
        "fat": "1.30", 
        "cook_time": null, 
        "calories": "224.00", 
        "recipe_slug": "single-serving-fruit-crisp", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat 400F. Place frozen fruit (such as blueberries) in a&#160;ramekin&#160;or small oven-safe dish. In a small mixing bowl, combine agave with oats, flour and cinnamon. Pat down on top of fruit and bake until crisp, 5-10 minutes.</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Single-Serving Desserts Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "13.10", 
        "id": 31, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "27.30", 
        "sugar": "8.00", 
        "recipe_name": "Skillet Green Bean Casserole", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Made in the skillet instead of the oven but still healthy, comforting and delicious. Fried onions can be substituted for the bread crumbs if you prefer.</p>", 
        "fiber": "7.90", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "2.00", 
        "fat": "1.60", 
        "cook_time": null, 
        "calories": "161.00", 
        "recipe_slug": "skillet-green-bean-casserole", 
        "prep_time": null, 
        "recipe_instructions": "<p>Mix cornstarch into 2 tbsp of water and set aside. Saute the onions and garlic in broth until translucent. add in the mushrooms, green beans and spices and cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes. Pour in the non-dairy milk and cornstarch mixture. Immediately whisk in nutritional yeast. Allow the mixture to thicken and turn off heat. Salt and pepper to taste. Spoon the casserole mixture into bowls and top with toasted bread crumbs or fried onions if desired.</p>", 
        "cookbook": null, 
        "rec_tags": "Gluten-Free Soy-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "33.40", 
        "id": 26, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "140.60", 
        "sugar": "6.60", 
        "recipe_name": "Smashed Sweet Potato Burrito", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>You can substitute any grains, greens or beans you have on hand.</p>", 
        "fiber": "23.20", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "2.00", 
        "fat": "4.60", 
        "cook_time": null, 
        "calories": "762.00", 
        "recipe_slug": "paradise-burritos", 
        "prep_time": null, 
        "recipe_instructions": "<p>Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "86.90", 
        "id": 51, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-19 00:00:00", 
        "carbohydrates": "245.00", 
        "sugar": "7.50", 
        "recipe_name": "Smokey Black Bean Enchiladas ", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will due.</p>", 
        "fiber": "90.70", 
        "recipe_date_create": "2009-12-19", 
        "recipe_servings": "2.00", 
        "fat": "16.70", 
        "cook_time": null, 
        "calories": "1221.00", 
        "recipe_slug": "smokey-black-bean-enchiladas", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.</p>", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "11.00", 
        "id": 29, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "31.00", 
        "sugar": "4.70", 
        "recipe_name": "Southern-Style Biscuits & Gravy", 
        "recipe_date_lastmod": "2011-09-01", 
        "recipe_description": "<p>A low fat and vegan version of a traditional Southern comfort food.</p><p>chef's Note: you can substitute HH's 3-ingredient biscuits in this recipe for totally fat-free (and soy-free) biscuits!&#160;</p>", 
        "fiber": "3.50", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "8.00", 
        "fat": "4.30", 
        "cook_time": null, 
        "calories": "234.00", 
        "recipe_slug": "southern-style-biscuits-gravy", 
        "prep_time": null, 
        "recipe_instructions": "<p>For the biscuits: Preheat oven to 400 F. Whisk the flour, baking powder and salt together in a large bowl and transfer to your food processor with the dough blade (if you have it). Pulse the food processor a few times, until all of the tofutti has been mixed in and little balls have formed. Transfer back to the bowl and stir in non-dairy milk. Using a 1/4 measuring cup, transfer mixture on to a greased cookie sheet. Place on the bottom rack and bake for approximately 14 minutes or until the biscuits are slightly brown.</p>\r\n<p>For the gravy: Whisk non-dairy milk and flour together and heat over medium. Crumble the sausages and add it to the non-dairy milk mixture. If using gimme lean, it might be best to toss all the ingredients together in your food processor or blender -- especially if you want a fairly smooth gravy. Bring to a boil over high heat then reduce to medium. Allow gravy to thicken to a desired consistency. Add black pepper (I like it really peppery!) to taste.</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free Quick", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "10.50", 
        "id": 56, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-19 00:00:00", 
        "carbohydrates": "35.30", 
        "sugar": "7.90", 
        "recipe_name": "Southwest Zucchini Pie", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "When quiche met cornbread and had a zucchini baby.", 
        "fiber": "5.30", 
        "recipe_date_create": "2009-12-19", 
        "recipe_servings": "6.00", 
        "fat": "1.50", 
        "cook_time": null, 
        "calories": "189.00", 
        "recipe_slug": "southwest-zucchini-pie", 
        "prep_time": null, 
        "recipe_instructions": "Preheat oven to 375 F. Spray 9x9\" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "20.70", 
        "id": 41, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-10 00:00:00", 
        "carbohydrates": "49.80", 
        "sugar": "0.20", 
        "recipe_name": "Soy-Free Mac n' Cheese", 
        "recipe_date_lastmod": "2011-08-19", 
        "recipe_description": "<p>A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).</p>", 
        "fiber": "12.80", 
        "recipe_date_create": "2009-12-10", 
        "recipe_servings": "2.00", 
        "fat": "3.00", 
        "cook_time": null, 
        "calories": "292.00", 
        "recipe_slug": "soy-free-mac-n-cheese", 
        "prep_time": null, 
        "recipe_instructions": "<p>Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Kid-Friendly Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "15.40", 
        "id": 102, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-28 00:00:00", 
        "carbohydrates": "26.90", 
        "sugar": "2.80", 
        "recipe_name": "Spinach Artichoke Dip", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Before I was vegan, I loved spinach and artichoke dips. This version is not only vegan its also a lot healthier. Almost totally fat-free and void of cholesterol its an awesome alternative.&#160;</p>", 
        "fiber": "11.90", 
        "recipe_date_create": "2010-02-28", 
        "recipe_servings": "4.00", 
        "fat": "1.50", 
        "cook_time": null, 
        "calories": "157.00", 
        "recipe_slug": "spinach-artichoke-dip", 
        "prep_time": null, 
        "recipe_instructions": "<p>Drain the can of artichokes and set aside. Line a medium pot with a thin layer of water and turn the heat up to high. Add spinach, cover and cook until spinach is dark green, about 5 minutes. Turn off heat, drain and then transfer spinach, garlic, artichokes and non-dairy milk to food processor or blender. Process until smooth and creamy. Return mixture to pot and whisk in nutritional yeast and flour. Turn heat to medium and cook until&#160;thoroughly&#160;warm. Add salt and pepper to taste and serve.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "8.20", 
        "id": 66, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-06 00:00:00", 
        "carbohydrates": "9.10", 
        "sugar": "0.80", 
        "recipe_name": "Spinach & Mushroom Quiche", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Rich and decadent like a traditional quiche but without all the eggs, fat and cholesterol. This tofu-rich quiche also firms up enough to cut slices so no crust is necessary.</p>\r\n<p>Chef's note: 10 fresh minced basil leaves may be substituted for the dry basil.</p>", 
        "fiber": "2.80", 
        "recipe_date_create": "2010-02-06", 
        "recipe_servings": "8.00", 
        "fat": "2.90", 
        "cook_time": null, 
        "calories": "86.00", 
        "recipe_slug": "quiche", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Lightly grease a shallow 9\" pie pan and set aside. Combine tofu through lemon in a blender and puree until smooth, stopping to scrape the sides as necessary. Continue to blend until the mixture is an even yellow and resembles a thick batter. Set batter aside. Line a skillet with 1/4 cup of water. Add mushrooms and saute over med-high heat. Once the mushrooms start to get soft, add thyme, basil and red pepper flakes and continue to cook until mushrooms are soft and the water has evaporated. Meanwhile, prepare frozen spinach according to packaging instructions, draining cooked spinach and pressing out any excess water. In a large bowl, mix tofu mixture with mushrooms and spinach. Once combined evenly, poor into preprared pie dish. Garnish with red bell pepper slices if desired and bake 30-45 minutes at 350, or until thoroughly warm and slighty crust at edges. Allow to cool for 15-20 minutes before slicing. The quiche should still be warm for serving but not piping hot.</p>\r\n<p style=\"text-align: center;\">&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "0.20", 
        "id": 111, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-13 00:00:00", 
        "carbohydrates": "7.70", 
        "sugar": "7.50", 
        "recipe_name": "Sugar Cookies", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A guilt-free cookie perfect for any holiday!</p>", 
        "fiber": "0.00", 
        "recipe_date_create": "2010-03-13", 
        "recipe_servings": "20.00", 
        "fat": "0.90", 
        "cook_time": null, 
        "calories": "39.00", 
        "recipe_slug": "holiday-sugar-cookies", 
        "prep_time": null, 
        "recipe_instructions": "<p>Using an electric mixer on the highest speed, whip Tofutti cream cheese and sugar until creamy. Add prepared \"egg\" and vanilla and mix well. In another bowl, whisk flour, baking powder and salt together. Add flour mixture to wet mixture in 3 to 4 batches, mixing as you go until a dough forms. (The dough may seem crumbly at first, but that is okay). Using your hands, mold dough into a ball. Wrap the ball in plastic wrap and&#160;refrigerate&#160;for at least two hours. Preheat oven to 350 F. Grease cookie sheet or line with parchment paper and set aside. Lightly flour a flat surface and roll dough out to 1/4 or 1/8\" thickness. Cut shapes using floured cookie cutters. Toss cutouts back and forth between your hands to remove excess flour (essential!). Place cookies on cookie sheet and bake 5 to 9 minutes or until edges are slightly golden but be careful not to burn underneath. While cookies are baking, combine scraps together and roll out another dough and cut cookies. Once cookies are baked, transfer to a wire rack and allow to cool before icing. To make icing, combine confectioners sugar with a splash of non-dairy milk and food coloring until it forms a thin paste.</p>", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Desserts", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.20", 
        "id": 130, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-24 00:00:00", 
        "carbohydrates": "20.80", 
        "sugar": "3.70", 
        "recipe_name": "Sweet Potato Biscuits", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.</p>", 
        "fiber": "2.70", 
        "recipe_date_create": "2010-05-24", 
        "recipe_servings": "7.00", 
        "fat": "0.40", 
        "cook_time": null, 
        "calories": "96.00", 
        "recipe_slug": "sweet-potato-biscuits", 
        "prep_time": null, 
        "recipe_instructions": "<p>Cook and skin your sweet potato, then mash it with a fork or potato \r\nmasher and set aside. Grease a cookie sheet or line with parchment paper\r\n and set aside. Preheat oven to 425F. Combine flour, baking powder, \r\nbaking soda, sugar and optional cinnamon together in your food processor\r\n and pulse a few times to ensure even&#160;distribution&#160;of ingredients. Add \r\nbanana, about 6\" worth, and allow the motor to run until a dough forms, \r\nabout 45 seconds. Transfer dough to a bowl and, using clean hands, mix \r\nwith about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The \r\ndough should be wet and dough-like -- wetter than most pizza dough but \r\ndryer than cake batter. It should be similar to the batter for Bisquick \r\ndrop biscuits, if you've ever made those. Drop large spoonfuls onto the \r\nprepared cookie sheet and bake 5-10 minutes, until a toothpick inserted \r\ncomes out clean and the edges and bottom are turning golden brown.</p>\r\n<p>Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.10", 
        "id": 74, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "29.80", 
        "sugar": "15.50", 
        "recipe_name": "Sweet Potato & Cranberry Muffins", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>No question, these muffins are the best way to use up leftover sweet potatoes and fresh cranberries. Canned sweet potato puree may be used instead of the mashed sweet potato.</p>", 
        "fiber": "2.40", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "12.00", 
        "fat": "0.30", 
        "cook_time": null, 
        "calories": "129.00", 
        "recipe_slug": "sweet-potato-cranberry-muffins", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Grease muffin pan or lightly spray paper liners to prevent sticking and set aside. Whisk flour, baking powder, baking soda and salt together. Whisk in sugar. Add sweet potato, applesauce and cranberries into the middle. Using a spatula, mix about 12 strokes. Add non-dairy milk and cranberries and stir until wet and incorporated. Transfer mixture to muffin pan and fill 3/4 full. Bake 15-25 minutes, or insert a tooth pick to test (cooktime will vary depending on moisture of the potatoes and size of the cranberries). Allow muffins to cool in pan 3 minutes then transfer to wire rack and allow them to fully cool.</p>", 
        "cookbook": null, 
        "rec_tags": "Muffins Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "24.70", 
        "id": 17, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-29 00:00:00", 
        "carbohydrates": "56.00", 
        "sugar": "8.70", 
        "recipe_name": "Tofu Chilaquiles", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Mild salsa can be substituted for the tomatoes when they are not in season.</p>", 
        "fiber": "12.40", 
        "recipe_date_create": "2009-11-29", 
        "recipe_servings": "4.00", 
        "fat": "7.00", 
        "cook_time": null, 
        "calories": "366.00", 
        "recipe_slug": "tofu-chilaquiles", 
        "prep_time": null, 
        "recipe_instructions": "<p>Coat a large skillet with a thin layer of water. Add onion, garlic and spices. Cook over high eat until onions are translucent - about 4 minutes. Add tofu and salsa verde and use a spatula to break the tofu into pieces. Stir to evenly incorporate all ingredients. Continue to cook, stirring every so often, until most of the liquid has absorbed - about 10 minutes. Add black beans, reduce to medium heat and continue to simmer until beans are warm and liquid has cooked off. Stir in cooked corn and turn off heat. Spoon into serving bowls and add tomatoes. Crumble corn chips over top and garnish with fresh cilantro. Serve with extra corn chips and hot sauce on the table.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "6.50", 
        "id": 34, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-30 00:00:00", 
        "carbohydrates": "2.90", 
        "sugar": "1.80", 
        "recipe_name": "Tofu Fish Fillet", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Kelp is what makes the tofu \"fishy\". Serve it as a fillet or cut up small pieces for \"fish sticks.\" Fresh papaya chunks can be used in place of the salsa.</p>", 
        "fiber": "0.70", 
        "recipe_date_create": "2009-11-30", 
        "recipe_servings": "5.00", 
        "fat": "2.90", 
        "cook_time": null, 
        "calories": "58.00", 
        "recipe_slug": "tofu-fish-filet", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Line a baking sheet with parchment paper and \r\nset aside. Cut tofu into 5 slices (or smaller pieces for nuggets) and \r\nset aside. Place bread slices in food processor and process until crumbs\r\n form. Add spices and Old Bay to taste, a few dashes of black pepper to \r\nbread crumbs and process for 1 more minute. Transfer breading mixture to\r\n a shallow bowl.</p>\r\n\r\n<p> From here, you can bread the tofu one of two ways: lightly spray one\r\n side of the tofu with your oil spray can and press the breading into \r\none side of the tofu (giving one side a thick, flaky crust) or dip the \r\ntofu into soymilk and lightly batter the entire fillet. Bake 25-30 minutes and serve tucked into warm pitas with chopped lettuce and papaya salsa.</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "5.00", 
        "id": 55, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-19 00:00:00", 
        "carbohydrates": "26.60", 
        "sugar": "18.10", 
        "recipe_name": "Tofu Ice Cream", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This basic recipe was developed by the chefs at Goodbaker Gourmet; I found it somewhere online and have been playing with it to make all sorts of flavors such as <a href=\"../../../../2009/01/low-fat-vegan-ice-cream/\">vanilla</a>, <a href=\"../../../../2009/03/chocolate-vegan-icecream/\">chocolate</a>, <a href=\"../../../../2010/03/raw-ice-cream/\">banana</a>, cinnamon, <a href=\"../../../../2009/02/icecream/\">strawberry</a> and blueberry.</p>", 
        "fiber": "1.00", 
        "recipe_date_create": "2009-12-19", 
        "recipe_servings": "4.00", 
        "fat": "1.60", 
        "cook_time": null, 
        "calories": "158.00", 
        "recipe_slug": "tofu-ice-cream", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine all ingredients in a blender and whiz until smooth. Transfer mixture to an ice cream machine and allow the machine to run until ice cream has formed, about 30 minutes. Serve immediately.</p>", 
        "cookbook": null, 
        "rec_tags": "Kid-Friendly Desserts Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "13.90", 
        "id": 86, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "7.50", 
        "sugar": "1.40", 
        "recipe_name": "Tofu Ricotta", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>My faaavorite way to eat tofu!</p>", 
        "fiber": "3.60", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "4.00", 
        "fat": "7.50", 
        "cook_time": null, 
        "calories": "137.00", 
        "recipe_slug": "tofu-basil-ricotta", 
        "prep_time": null, 
        "recipe_instructions": "<p>Wrap tofu in a clean kitchen towel and place between two cutting boards. Place a heavy object, such as a 28-ounce can of tomatoes or beans, on top. Let rest 20 minutes, allowing the weight to press out extra moisture in the tofu. Unwrap tofu and pat dry. In a large mixing bowl, crumble tofu with your hands. Then mix in remaining ingredients plus salt and pepper to taste. Eat within 1 week.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "26.30", 
        "id": 62, 
        "recipe_enable_comments": false, 
        "published_on": "2010-01-15 00:00:00", 
        "carbohydrates": "13.70", 
        "sugar": "2.20", 
        "recipe_name": "Tofu Scramble", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This is my basic tofu scramble recipe. If you want to add veggies or \r\nmushrooms to it, sauté the veggies in water or broth first until tender \r\nand the cooking liquid has totally absorbed. Then add tofu and follow the \r\ndirections as written. If you prefer softer eggs, use firm tofu instead of\r\n extra-firm. Soft or silken tofu (such as Mori-Nu) may not \r\nbe substituted. </p>", 
        "fiber": "6.50", 
        "recipe_date_create": "2010-01-15", 
        "recipe_servings": "2.00", 
        "fat": "10.80", 
        "cook_time": null, 
        "calories": "230.00", 
        "recipe_slug": "tofu-scramble", 
        "prep_time": null, 
        "recipe_instructions": "<p>Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.\r\n</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Kid-Friendly Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "1.50", 
        "id": 23, 
        "recipe_enable_comments": false, 
        "published_on": "2009-11-29 00:00:00", 
        "carbohydrates": "10.50", 
        "sugar": "4.00", 
        "recipe_name": "Tomato Soup with Spaghetti Squash", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This recipe was originally published in my e-cookbook Pudge-Free Holiday as \"Spaghetti Soup\" because it sort of looks like inverse of spaghetti with marinara - instead of a plate of spaghetti with a little sauce, you're getting a bowl of \"sauce\" and a few strands of \"spaghetti\".</p>", 
        "fiber": "1.90", 
        "recipe_date_create": "2009-11-29", 
        "recipe_servings": "4.00", 
        "fat": "0.90", 
        "cook_time": null, 
        "calories": "50.00", 
        "recipe_slug": "spaghetti-soup", 
        "prep_time": null, 
        "recipe_instructions": "<p>Carefully pour the tomato liquid from the can into a large soup pot. Take the tomatoes out one by one and gently squeeze them out into the pan. Pull the whole tomatoes apart into bite-sized pieces and add to the pot. Add the broth, onion flakes, garlic powder, Italian seasoning, bay leaf, vinegar, carrots, red pepper flakes, celery seed and curry. Cover and bring to a boil.&#160;</p><p>Once boiling, reduce to low and simmer for 25 minutes. Meanwhile, cook the squash. Taste the soup, if it is too acidic add sugar as needed 1 tbsp at a time. Stir and cook for 5 more minutes. Remove the bay leaf and add salt and pepper to taste. Ladle soup into a bowl, filling just slightly more than half way. Add cooked spaghetti squash (use a fork to gently pull the flesh off in strands) and serve with vegan Parmesan if desired. Store leftovers separately with the squash in one container, soup in another.</p>", 
        "cookbook": null, 
        "rec_tags": "Soups Soy-Free Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.90", 
        "id": 68, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-06 00:00:00", 
        "carbohydrates": "10.50", 
        "sugar": "3.60", 
        "recipe_name": "Vegan Cheesecake", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>So decadent and amazing -- you won't believe it's vegan or low fat! You'll also need my recipe for a graham cracker crust (see \"recipe\" tab on navigation bar).</p>", 
        "fiber": "0.60", 
        "recipe_date_create": "2010-02-06", 
        "recipe_servings": "8.00", 
        "fat": "10.80", 
        "cook_time": null, 
        "calories": "151.00", 
        "recipe_slug": "cheezecake", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving. <br /><br />For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.</p>", 
        "cookbook": null, 
        "rec_tags": "Desserts", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.60", 
        "id": 45, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-10 00:00:00", 
        "carbohydrates": "5.30", 
        "sugar": "2.60", 
        "recipe_name": "Vegan Crab Cakes", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A vegan version of America's beloved crab cake that's baked instead of fried! Nasoya makes ready made fat-free vegan mayo or you can find a recipe for homemade fat-free vegan mayo in my cookbook or by running a quick Google search.</p>", 
        "fiber": "1.20", 
        "recipe_date_create": "2009-12-10", 
        "recipe_servings": "7.00", 
        "fat": "2.30", 
        "cook_time": null, 
        "calories": "53.00", 
        "recipe_slug": "vegan-crab-cakes", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Grease cookie sheet or line with parchment \r\npaper and set aside. Place tofu in food processor and pulse until \r\ncoarsely crumbled. Transfer to a large mixing bowl. Process celery, \r\nonion, mushrooms and bread as you did the tofu. Add spices and mayo, \r\nstirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring \r\ncup, packing it in tightly to form a cake. Turn out on cookie sheet and \r\nbake 30 to 40 minutes or until golden brown.</p>\r\n\r\n<p>Chef's Note:  I like to serve these cakes with the <em>Thousand Island Dressing</em> from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.</p>", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "7.50", 
        "id": 60, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-21 00:00:00", 
        "carbohydrates": "36.50", 
        "sugar": "23.80", 
        "recipe_name": "Vegan Eggnog", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A vegan and fat-free version of the quintessential holiday drink!</p>", 
        "fiber": "3.40", 
        "recipe_date_create": "2009-12-21", 
        "recipe_servings": "1.00", 
        "fat": "0.60", 
        "cook_time": null, 
        "calories": "169.00", 
        "recipe_slug": "vegan-eggnog", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine soymilk, banana, cinnamon, a light dash of nutmeg (about 1/8 tsp) and a tiny little bit of cloves in a blender or vita-mix and blend until smooth and creamy. Garnish with a dash of nutmeg if desired.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Soy-Free Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "8.20", 
        "id": 132, 
        "recipe_enable_comments": false, 
        "published_on": "2010-06-09 00:00:00", 
        "carbohydrates": "4.30", 
        "sugar": "0.80", 
        "recipe_name": "Vegan Feta Cheese", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A delicious dairy-free alternative to feta cheese.</p>", 
        "fiber": "1.90", 
        "recipe_date_create": "2010-06-09", 
        "recipe_servings": "6.00", 
        "fat": "3.60", 
        "cook_time": null, 
        "calories": "76.00", 
        "recipe_slug": "vegan-feta-cheese", 
        "prep_time": null, 
        "recipe_instructions": "<p>Break tofu into a few large pieces in a mixing bowl and set aside. Whisk\r\n all remaining ingredients, except nutritional yeast, together. Pour \r\nover tofu and mix with your hands, crumbing the tofu into smaller pieces\r\n as you go. Set aside and let rest for 10 minutes. Sprinkle 1 tbsp of \r\nnutritional yeast over top and mix. Taste, adding more nutritional yeast\r\n if desired. </p>", 
        "cookbook": null, 
        "rec_tags": "Quick  Gluten-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "9.90", 
        "id": 46, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-10 00:00:00", 
        "carbohydrates": "29.60", 
        "sugar": "7.80", 
        "recipe_name": "Vegan French Toast", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This French toast is where it’s at. It’s far too tasty for how easy and quick it is. Plus without the egg and frying oil, it's fat-free too!</p>", 
        "fiber": "5.40", 
        "recipe_date_create": "2009-12-10", 
        "recipe_servings": "4.00", 
        "fat": "2.30", 
        "cook_time": null, 
        "calories": "177.00", 
        "recipe_slug": "fat-free-french-toast", 
        "prep_time": null, 
        "recipe_instructions": "<p>Cut bread diagonally and set aside. Heat non-stick griddle or flat pan. Whisk non-dairy milk with remaining ingredients in a shallow bowl. Quickly dip a few bread slices into wet mixture and cook for about 3 minutes on each side, repeating with leftover until no more bread is remaining. Garnish with powdered sugar and fresh fruit slices.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Kid-Friendly Soy-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "5.00", 
        "id": 131, 
        "recipe_enable_comments": false, 
        "published_on": "2010-05-28 00:00:00", 
        "carbohydrates": "15.70", 
        "sugar": "1.70", 
        "recipe_name": "Vegan Italian Sausages", 
        "recipe_date_lastmod": "2011-10-09", 
        "recipe_description": "<p>I lived next door to Fenway Park in Boston.&#160;Outside every entrance to the park was a&#160;street vendor selling Italian sausages with&#160;onions and peppers and inside the park was the&#160;same story. You couldn’t walk more than ten&#160;feet without passing a sausage stand. The&#160;notion that a “hot dog” was the ballpark&#160;frank quickly disappeared from my mind - the Italian sausage is king!&#160;Here’s my take on the true ballpark frank. It’s healthier than the store-bought variety&#160;and super easy to make, too!</p>\r\n", 
        "fiber": "3.90", 
        "recipe_date_create": "2010-05-28", 
        "recipe_servings": "5.00", 
        "fat": "2.20", 
        "cook_time": null, 
        "calories": "100.00", 
        "recipe_slug": "vegan-italian-sausages", 
        "prep_time": null, 
        "recipe_instructions": "<p>&#160;Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left.&#160;Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution.&#160; Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil.&#160;Wrap each piece tightly in tin foil,&#160;twisting the ends to close. Steam for 40 minutes.</p>\r\n<div style=\"color: rgb(0, 0, 0); font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 10px; background-color: rgb(255, 255, 255); margin: 8px;\">\r\n\r\n\r\n</div>\r\n", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "4.00", 
        "id": 78, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "27.80", 
        "sugar": "4.60", 
        "recipe_name": "Vegan Pancakes", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Delicious, fluffy, totally fat-free and wholesome vegan pancakes! Freshly squeezed OJ may be substituted for the water for an extra zing of flavor and added nutrients.</p>", 
        "fiber": "3.20", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "8.00", 
        "fat": "0.50", 
        "cook_time": null, 
        "calories": "137.00", 
        "recipe_slug": "vegan-pancakes", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat a non-stick flat pan. Combine all the wet ingredients \r\n(non-dairy milk, maple, water, vanilla) in a bowl. Sift dry ingredients \r\n(flour, baking powder, cinnamon, salt) in another bowl. Pour the wet \r\ninto the dry and gently stir until evenly mixed, adding another 1/4 cup \r\nnon-dairy milk if necessary. The batter will be very thick. Let rest 10 \r\nminutes if you can. Ladle batter onto the skillet and place fruit into \r\nbatter if using. When bottoms of the pancakes are golden and bubbles \r\nbegin to appear on the tops, flip over. Cook for another 2-3 minutes.</p>\r\n<p>Chef's Tip: use a 1/4 cup measuring cup to pour the batter to keep pancakes uniformly sized.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "13.60", 
        "id": 38, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-09 00:00:00", 
        "carbohydrates": "27.60", 
        "sugar": "17.50", 
        "recipe_name": "Vegan She Crab Soup", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A wonderful vegan and fat-free version of the famous Charleston soup. <br /><br />Chef's\r\n Notes: For a more authentic soup, you may substitute vegan cream for \r\nthe non-dairy milk. Some restaurants in Charleston also incorporate a \r\nchopped stalk of celery in the soup, which you can add with the \r\nmushrooms. Tabasco is the brand of hot sauce most commonly used in She \r\nCrab Soup (and Southern cooking in general), but any vegan hot sauce \r\nwill do. Finally, you want to use a good quality sherry, not cooking \r\nsherry, here and be careful with the white pepper - it has a more \r\npowerful kick than black pepper.</p>", 
        "fiber": "1.60", 
        "recipe_date_create": "2009-12-09", 
        "recipe_servings": "2.00", 
        "fat": "0.70", 
        "cook_time": null, 
        "calories": "165.00", 
        "recipe_slug": "she-crab-soup", 
        "prep_time": null, 
        "recipe_instructions": "<p>Coat a medium pot with a thin layer of water and add mushrooms. Cook over high heat until mushrooms are soft, turning brown and have released their juices. Set mushrooms aside. Add remaining ingredients to the pot and whisk until well combined. Bring to a boil over high heat. Once boiling, <strong>immediately</strong> reduce to medium and whisk as it thickens. Once it has slightly thickened, taste and adjust seasonings as needed and add salt to taste. Pour soup into two bowls and spoon cooked mushrooms in the center. Garnish with chopped fresh parsley and a light dash of paprika or Old Bay Seasoning.</p>", 
        "cookbook": null, 
        "rec_tags": "Soups", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "5.70", 
        "id": 87, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "25.00", 
        "sugar": "11.30", 
        "recipe_name": "Vegetable Lasagna", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Made with whole wheat pasta and filled with vegetables and tofu, this vegan lasagna is more nutritionally sound than traditional, meat and cheese laden, lasagna. <br /><br />Chef's Note: You'll also need to prepare my tofu ricotta for this lasagna. Get the recipe by visiting the \"recipes\" tab on the navigation bar.</p>", 
        "fiber": "7.00", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "8.00", 
        "fat": "3.20", 
        "cook_time": null, 
        "calories": "146.00", 
        "recipe_slug": "vegetable-lasagna", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. Cook pasta al dente according to packing instructions and immediately rinse with cold water then pat dry. Set pasta aside and lightly steam or blanch zucchini, squash and eggplant and prepare spinach according to package directions. Spread a very thin layer of marinara sauce on the bottom of a square (9x9) glass casserole dish. Place 5 noodles side by side covering the bottom. Spread 1/2 of the tofu ricotta on the noodles then spoon marinara on top. Place vegetables on top of ricotta. Then layer mushrooms on top of the vegetables with spinach on top of mushrooms. Spoon more marinara on top of the vegetable and place remaining 5 noodles side-by-size to cover top. Spread remaining tofu ricotta on noodles and spoon remaining marinara on top of ricotta. Bake uncovered 30-35 minutes.</p>", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "3.90", 
        "id": 101, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-28 00:00:00", 
        "carbohydrates": "30.50", 
        "sugar": "21.90", 
        "recipe_name": "Vegetarian Delight", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>This is my go-to dish when we're having guests over for dinner.&#160;I've served it to at least 20 different people (including some very picky meat eaters and anti-veggie types) and everyone has asked for the recipe afterward. You can also adjust the recipe based on what vegetables you have on hand - broccoli, snow peas, sugar snap peas, bean sprouts and tofu are good options.</p>", 
        "fiber": "5.10", 
        "recipe_date_create": "2010-02-28", 
        "recipe_servings": "2.00", 
        "fat": "0.50", 
        "cook_time": null, 
        "calories": "136.00", 
        "recipe_slug": "vegetarian-delight", 
        "prep_time": null, 
        "recipe_instructions": "<p>Saute onions over high heat in 1/4 cup water until translucent. Add&#160;all other ingredients to large pot or wok. Reduce heat to medium and stir-fry until vegetables are tender but still crisp, about 10-15 minutes. Meanwhile, mix soy sauce and sugar in a measuring cup until fully incorporated. Pour over the cooked veggies, stirring to coat. Simmer another 5 minutes then serve over brown rice.</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Soy-Free Gluten-Free ", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "21.00", 
        "id": 50, 
        "recipe_enable_comments": false, 
        "published_on": "2009-12-19 00:00:00", 
        "carbohydrates": "66.50", 
        "sugar": "17.70", 
        "recipe_name": "Veggie Biscuit Pot Pie", 
        "recipe_date_lastmod": "2011-08-19", 
        "recipe_description": "<p>A savory, quick and easy veggie pot pie! Use the fat-free whole wheat biscuit recipe (p. 38) in <a href=\"http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/?tag=happyherbi-20\"><em>The Happy Herbivore Cookbook</em></a> or try these <a href=\"http://happyherbivore.com/recipe/applesauce-biscuits/\">3-ingredient biscuits</a>. (Bisquick is also vegan and makes easy drop biscuits!)</p>", 
        "fiber": "12.20", 
        "recipe_date_create": "2009-12-19", 
        "recipe_servings": "2.00", 
        "fat": "3.80", 
        "cook_time": null, 
        "calories": "375.00", 
        "recipe_slug": "veggie-biscuit-pot-pie", 
        "prep_time": null, 
        "recipe_instructions": "<p>Whisk cornstarch into broth until well combined. Combine with all remaining ingredients in a medium saucepan and bring to a boil over medium heat. Allow sauce to thicken as desired. Taste, adding more garlic or onion powder if desired. Also add salt and pepper to taste. Pour over biscuits and serve. (1/2 tsp dried parsley also makes this gravy very pretty!)</p>", 
        "cookbook": null, 
        "rec_tags": "Quick Kid-Friendly Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": null, 
        "id": 159, 
        "recipe_enable_comments": false, 
        "published_on": "2011-09-01 16:00:00", 
        "carbohydrates": null, 
        "sugar": null, 
        "recipe_name": "Whole Wheat Cinnamon Raisin Bread", 
        "recipe_date_lastmod": "2011-09-01", 
        "recipe_description": "This whole wheat cinnamon raisin bread is perfect for breakfast! ", 
        "fiber": null, 
        "recipe_date_create": "2011-09-01", 
        "recipe_servings": "12.00", 
        "fat": null, 
        "cook_time": null, 
        "calories": null, 
        "recipe_slug": "whole-wheat-cinnamon-raisin-bread", 
        "prep_time": null, 
        "recipe_instructions": "1.The first step is to plump your raisins. Raisins are kind of hard and dry, you don't want that in your soft bread! I put my raisins in some warm water and just let them sit out for 10-15 minutes. You can also use another liquid for added flavor- like rum! Rum raisin bread? I just went there ;) <P>\r\n2. Combine 1.5 cups of whole wheat flour, yeast, sugar, salt, cinnamons and raisins. Whisk dry ingredients together until just combined. <P>\r\n3. Combine your applesauce and your 1/2 cup of water in a small pot. Bring to a simmer on the stove. This is going to be the warm liquid that 'activates' your yeast. Remember- if it's too hot, you will kill your yeast. <P>\r\n4. Slowly combine the warmed up applesauce+water combo with the dry ingredients.  <P>\r\n5.Add the remaining 1.5 cups of whole wheat flour to your wet dough. Add this in slowly, about a half a cup of flour at a time. <P>\r\n6. Cover your bowl of dough with a towel. Leave your dough to rise for 1 hour to 1 hour and a half. If you have an oven with an oven light, you can turn the oven light on and put the bowl in there, the light creates a warm environment perfect for the yeast. <P>\r\n7. Transfer your dough to a sprayed loaf pan. Meanwhile, preheat your oven to 375 degrees. <P>\r\n8. Bake the loaf of bread for 40-45 minutes. Again, technically bread should sit for half an hour before being sliced..however, warm cinnamon raisin bread is awesome. Go for it! ", 
        "cookbook": null, 
        "rec_tags": "", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "2.00", 
        "id": 146, 
        "recipe_enable_comments": false, 
        "published_on": "2010-09-19 00:00:00", 
        "carbohydrates": "17.10", 
        "sugar": "1.80", 
        "recipe_name": "Whole Wheat Pie Crust", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Can you have a pie crust that's whole wheat <em>and </em>fat-free? Yes, yes you can. This pie crust, however, works best only as the bottom layer. I don't recommend using it as the top cover for the pie also. Instead, use this <a href=\"http://happyherbivore.com/recipe/blueberry-crisp/\">crumb topping</a>.&#160;</p>", 
        "fiber": "2.30", 
        "recipe_date_create": "2010-09-19", 
        "recipe_servings": "8.00", 
        "fat": "0.40", 
        "cook_time": null, 
        "calories": "82.00", 
        "recipe_slug": "whole-wheat-pie-crust", 
        "prep_time": null, 
        "recipe_instructions": "<p>Combine flour and banana (a slightly unripe, still greenish banana is best) in a food processor, pulsing until there are no whole banana pieces left and you can mold the mixture (think play-dough). Transfer it out on to a clean surface and incorporate 1-3 tsp of warm water. You want enough water so that the dough is wet and not crumbly or dry, but not so wet it becomes sticky or hard to work with. Again, think \"play dough\". Roll it out using a glass (such as a drinking glass) until it's <em>very</em> thin. I find picking the dough up and moving it as I roll it out helps keep it from sticking to my clean surface. Once it is rolled out thinly, drape it over a greased, shallow 9\" glass pie dish. Add your pie filling into the center, crumb topping over top and bake at 350F (regardless of what original pie recipe says). For a \"premade crust\" bake 10-15 minutes and let completely cool. If at any time the dough tears, push it back together with your fingers and a few drops of water.<br /><br />To make apple pie, thinly slice 6-8 apples and toss with 1 tbsp cinnamon and 1/4 cup or more brown sugar. A few dashes of ground ginger is also a nice addition.&#160;</p>", 
        "cookbook": null, 
        "rec_tags": "Desserts Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "4.60", 
        "id": 95, 
        "recipe_enable_comments": false, 
        "published_on": "2010-02-07 00:00:00", 
        "carbohydrates": "35.50", 
        "sugar": "1.60", 
        "recipe_name": "Whole Wheat Pizza Dough", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Double or triple this recipe when you're making it and store leftovers in the freezer so you always have healthy whole wheat pizza dough on hand.</p>", 
        "fiber": "3.40", 
        "recipe_date_create": "2010-02-07", 
        "recipe_servings": "8.00", 
        "fat": "0.70", 
        "cook_time": null, 
        "calories": "173.00", 
        "recipe_slug": "whole-wheat-pizza-dough", 
        "prep_time": null, 
        "recipe_instructions": "<p>Stir yeast in 1 cup warm water and let sit for five minutes or until the water is a beige color. Meanwhile, combine flours, gluten, salt and sugar. Make a well in center of your dry ingredients, pour yeast mixture in and stir until it forms a ball of dough. Turn out onto a clean surface, lightly floured with cornmeal, and knead 5 minutes. The dough should be a smooth, elastic ball. Place in a lightly greased glass bowl and cover. Put it&#160;in a warm place, such as an unheated oven, and wait for it to double in size. It will take about an hour of resting for the dough to rise sufficiently. Punch the dough, reshape into a ball and let it rise again. </p>\r\n<p>Freeze or refridgerate if not using immediately (don't refridgerate for more than 24 hrs). When ready to use, divide into 1, 2 or 4 equal portions and roll into a pizza shape. Add toppings and place on pizza stone, pizza pan or greased cookie sheet. Bake 5-10 minutes at 450F.</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "0.80", 
        "id": 112, 
        "recipe_enable_comments": false, 
        "published_on": "2010-03-13 00:00:00", 
        "carbohydrates": "5.80", 
        "sugar": "0.70", 
        "recipe_name": "Yam Falafels", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>A spin on traditional chickpea falafal balls. Two small sweet potatoes may be substituted for the yam. Whole wheat flour may also be substituted for the chickpea flour. Did you know that the&#160;vegetables&#160;those of us in the US call yams are actually a variety of sweet potato? A true yam is a large, starchy African root vegetable that looks and tastes very different than our reddish skinned garnet and jewel \"yams\" commonly found in grocery stores.</p>", 
        "fiber": "0.60", 
        "recipe_date_create": "2010-03-13", 
        "recipe_servings": "24.00", 
        "fat": "0.20", 
        "cook_time": null, 
        "calories": "27.00", 
        "recipe_slug": "baked-yam-falafels", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350 F. Grease a cookie sheet or line with parchment paper and set aside. Add bulgar with 3/4 cup of water in a pot without heat and set aside to soak. Meanwhile, cook yam until fork tender by steaming, microwaving or boiling (peeling skin away is optional). Using hand beaters or a potato masher, blend cooked yam with non-dairy milk until the consistency is like mashed potatoes and set aside. Return to bulgar, which should have absorbed some of the water. Bring the pot to a boil and once boiling reduce to low heat and simmer. Continue to cook, uncovered, until all the water is gone, stirring frequently to prevent burning. </p>\r\n<p>Meanwhile toss garlic, parsley, onion powder, cumin, coriander, chickpea flour, bread crumbs and salt in a food processor. Allow the motor run until it's very crumbly and spice-like. Mix spice mixture with yam mixture until well combined. Then add in cooked bulgar. Drop tablespoon-sized portion on to the cookie sheet and spray with cooking spray. Lightly cover with foil and bake 20 minutes. Flip the balls, respray and then bake another 20 minutes, or until the outsides are crispy. </p>\r\n<p>While the falafel balls are baking, make <a href=\"http://happyherbivore.com/media/admin/recipe/cilantro-yogurt-sauce/\">cilantro-yogurt sauce</a>. Stuff warm whole-wheat pitas with falafel balls, chopped lettuce and the \"yogurt\" sauce.</p>", 
        "cookbook": null, 
        "rec_tags": "Soy-Free", 
        "cookbook_page": ""
    }, 
    {
        "featured_items": "0", 
        "protein": "1.90", 
        "id": 135, 
        "recipe_enable_comments": false, 
        "published_on": "2010-07-07 00:00:00", 
        "carbohydrates": "21.60", 
        "sugar": "9.60", 
        "recipe_name": "Zucchini Muffins", 
        "recipe_date_lastmod": "2011-08-05", 
        "recipe_description": "<p>Use up your harvested zucchini to make a batch of these slightly sweet muffins with a hint of lemon. You can also make a lovely light zucchini bread with this recipe. &#160;</p>", 
        "fiber": "2.00", 
        "recipe_date_create": "2010-07-07", 
        "recipe_servings": "12.00", 
        "fat": "0.30", 
        "cook_time": null, 
        "calories": "98.00", 
        "recipe_slug": "zucchini-muffins", 
        "prep_time": null, 
        "recipe_instructions": "<p>Preheat oven to 350F. In a large mixing bowl whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together. In another bowl combine sugar, applesauce, vanilla, lemon zest, zucchini and non-dairy milk. Stir until well combined. Add wet mixture into dry mixture and stir&#160;until just barely combined. Fill muffin cups 3/4 full and bake 18-25 minutes. If making a bread bake 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center. If toothpick pulls out cleanly the bread is done. (You can also add 1/4 cup chopped dried fruits such as cranberries or raisins, chopped raw walnuts or minced crystalized ginger to this recipe.)</p>\r\n", 
        "cookbook": null, 
        "rec_tags": "Muffins Soy-Free ", 
        "cookbook_page": ""
    }
]