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Adventures of a Vegan Military Wife

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Plant-based Cheese Fondue

April 11, 2020 1

by veganmilitarywife
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Roasted Red Pepper Dip

February 27, 2020 0

by veganmilitarywife
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Raw Seed Crackers (Vegan, Oil Free, and Gluten Free)

February 8, 2019 0

by veganmilitarywife
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Jalapeno Pepper Poppers (Vegan, Oil Free, and Gluten Free)

December 6, 2016 1

by veganmilitarywife
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Buffalo Cauliflower Bites (Vegan, Oil Free, and Gluten Free)

December 5, 2016 4

by veganmilitarywife
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Pub Cheese Spread (Vegan and Oil Free)

October 20, 2016 0

by veganmilitarywife
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Baked Spinach Artichoke Dip (Vegan, Oil Free, and Gluten Free)

August 4, 2016 0

by veganmilitarywife
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Herbed Cashew Cheese Spread (Vegan, Oil Free, and Gluten Free)

February 7, 2016 1

by veganmilitarywife

[gmc_recipe 2335]

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Oven-Fried Artichoke Hearts (Vegan, Oil Free, and Gluten Free)

July 16, 2013 0

by veganmilitarywife

I made two simple dipping sauces.  The first was just some tofu mayo and sriracha mixed together.  The other was tofu mayo, a little lemon juice, minced garlic, capers, paprika, and pepper.  I didn’t measure anything…just went by taste. This recipe can also been used with zucchini, mushrooms, or other veggies. Have fun with it!

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Mushroom Walnut Pate aka Mock Chopped Liver Vegan, Gluten Free, Oil Free)

May 28, 2013 2

by veganmilitarywife
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Plant-based Nutrition Certificate Badge October Unprocessed




Copyright 2013 Adventures of a Military WIfe