Lisa's Vegetarian Kitchen

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Mini Tahini Cups with a Creamy Coffee Date Filling

Green Peas in a Tomato Coconut Gravy

Vegan Rosemary Mushroom Brown Rice "Risotto"

Greek-Style Cauliflower Gratin with Feta and Olives

Black-Eyed Peas with Tamarind and Coconut Milk

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

Raw Avocado Coconut Nanaimo Bars

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

Lemony Pasta with Broccoli and Chickpeas

Raw Peanut Butter Cookies

Beet, Lentil and Vegetable Soup

Spicy Chickpeas in a Tomato Coconut Sauce

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Based in London, Ontario, a veteran vegetarian for 28 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.
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Red Lentils in a Spicy Tomato Sauce (Ye'misser Wot Be'timatim)

A "wot" — or "wat" — is a traditional Ethiopian stew made with meat or vegetables and seasoned oil and served with inje...



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      • Mini Tahini Cups with a Creamy Coffee Date Filling
      • Green Peas in a Tomato Coconut Gravy
      • Vegan Rosemary Mushroom Brown Rice "Risotto"
      • Greek-Style Cauliflower Gratin with Feta and Olives
      • Black-Eyed Peas with Tamarind and Coconut Milk
      • Brussels Sprouts and Mushroom Gratin with a Dijon ...
      • Raw Avocado Coconut Nanaimo Bars
      • Chickpeas, Mango and Spinach in a Tomato Coconut G...
      • Mixed Vegetable and Avocado Salad with Almond Herb...
      • Lemony Pasta with Broccoli and Chickpeas
      • Raw Peanut Butter Cookies
      • Beet, Lentil and Vegetable Soup
      • Spicy Chickpeas in a Tomato Coconut Sauce
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