I didn't have herbes de Provence, so I used a dried Italian herb mix instead.
Toasted Oat-Almond Muesli
I used maple syrup instead of agave--I love maple granola--and both dried cranberries and chopped, dried apricots. This became quite an addicting snack.
Garlic and Kale Soup
Criminis replaced the shiitake mushrooms (another availability-based substitution). This soup had such a wonderfully savory flavor.
Iced Oatmeal Cookies
These cookies remind me of a particular oatmeal cookie my older sister and I loved as kids. I'm really no raisin fan, so I replaced the raisins with dried cranberries. I also left half of the cookies un-iced, because they were sweet enough as-is (although the sweet lemon flavor of the icing does complement the cookie nicely). My non-veg family really enjoyed these either way, so that's good enough for me.
I continue to eye the recipe for Minestrone with Sun-Dried Tomatoes and White Beans. It's yet another recipe that calls for items I keep stocked in my kitchen. I have a feeling I'll enjoy the soup, too, based upon the success of the magazine's other recipes, my love of minestrone in general, and my current soup mood. I also just baked up some ciabatta, and being such a bread fanatic, I can see little better than warming up on this cold, rainy day with a hot bowl of soup and crusty bread.