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  </channel><item rdf:about="https://www.theguardian.com/lifeandstyle/2017/aug/14/barbecue-pimenton-veggie-burger-recipe-anna-jones-the-modern-cook">
    <title>Anna Jones’s recipe for barbecue pimentón veggie burgers | The modern cook | Life and style | The Guardian</title>
    <dc:date>2017-08-14T13:50:37+00:00</dc:date>
    <link>https://www.theguardian.com/lifeandstyle/2017/aug/14/barbecue-pimenton-veggie-burger-recipe-anna-jones-the-modern-cook</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The Modern Cook returns with a celebratory take on charred veg. A roast over the coals gives these paprika burgers a smoky hum, and brands slabs of halloumi in preparation for a lime pickle wrap]]></description>
<dc:subject>recipes vegetarian burgers</dc:subject>
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<item rdf:about="http://www.quorn.co.uk/recipes/exclusive/sausage-pasta-bake/">
    <title>Sausage Pasta Bake Recipe - Quorn</title>
    <dc:date>2016-02-14T10:57:45+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/exclusive/sausage-pasta-bake/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Quorn sausages are high in protein and low in saturated fat. And this pasta bake works brilliantly with any of our sausage flavours or Chicken Style Pieces. Serve it up with garlic bread and salad leaves for a hearty, family-friendly meal.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
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<item rdf:about="http://www.quorn.co.uk/recipes/exclusive/festive-roll/">
    <title>Festive Roll</title>
    <dc:date>2015-12-21T13:16:39+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/exclusive/festive-roll/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This meat free festive favourite will impress your family and friends every time. The dry cider, mushrooms and chestnuts make it a winter classic that is big on flavour.]]></description>
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    <title>🍲Bedmi aloo sabzi recipe, bedmi puri aloo sabzi, potato bhaji</title>
    <dc:date>2015-12-19T10:25:06+00:00</dc:date>
    <link>http://www.sailusfood.com/2015/12/17/bedmi-aloo-sabzi-recipe/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bedmi aloo sabzi recipe – spicy masala potato curry that’s served with bedmi puri (lentil stuffed puri), popular North Indian street food]]></description>
<dc:subject>recipes potatoes vegetarian lentils</dc:subject>
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<item rdf:about="http://www.cranks.co.uk/gb/recipes/homity-pie">
    <title>Homity Pie - Cranks Proper Food Since 1961</title>
    <dc:date>2015-11-28T14:41:01+00:00</dc:date>
    <link>http://www.cranks.co.uk/gb/recipes/homity-pie</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes vegetarian cheese</dc:subject>
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<item rdf:about="http://www.spicechronicles.com/mathura-shimla-paneer/">
    <title>Mathura Shimla Paneer</title>
    <dc:date>2015-11-17T13:12:22+00:00</dc:date>
    <link>http://www.spicechronicles.com/mathura-shimla-paneer/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have to confess that at most times, I have a bunch of recipes waiting to be considered for blogging. The supply is usually more than the pace that I can write them at. The past two days have been different, I have not really been able to function properly at the kitchen, unable to eat much. The semblance of trying to stay together and manage the loss is on the surface working, but it is less than skin deep.  I am not really able to do much, I fuss and fidget, I stare at the pictures and thoughts I want to organize but it does not work well. It is however, in the solitude of my car, that the sense of loss takes over, in that quiet space where I cannot pretend to be busy anymore.  It will get there, maybe it will pass and not feel so raw, it is however too soon to even begin to really conceptualize the loss, understand the pain.

I had made this recipe a couple of weeks back, to celebrate the infusion of pepers we still have in the garden, purple, green, yellow, white and red onion. I love their smell and colors. This recipe is actually a very simple recipe mostly about stir fried bell peppers and a simple and thick sauce and the creamy richness of paneer. This recipe was made on a peaceful sunny early fall morning. I want to believe that these mornings will come again. We shall learn to appreciate the simple beauty of life again.]]></description>
<dc:subject>recipes curry vegetarian cheese</dc:subject>
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<item rdf:about="http://www.spicechronicles.com/double-bell-pepper-egg-curry/">
    <title>Double Bell Pepper Egg Curry</title>
    <dc:date>2015-11-17T13:11:40+00:00</dc:date>
    <link>http://www.spicechronicles.com/double-bell-pepper-egg-curry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Today would have been my father’s birthday, a day he missed by less than a month. In fact, it felt strange not to put in the usual order of flowers to Kolkata. A simple gesture that did bring him a lot of happiness. Actually, almost any act of affection was always much appreciated by him, it did not matter how small.

I had been on a cooking binge, despite the fact we had a fairly well stocked refrigerator. I had been out of sorts this weekend and if there was not enough to fill my Saturday, between their dance and soccer and some residual work projects. Nonetheless, I spent the evening cooking, like I do when I am anxious. The poor husband is now being asked to sit and finish all the food. With all the bell peppers looming around me, this egg curry was born, possibly appropriate given how much dad liked egg curries. I cooked this again today, by sheer chance.

In a stray comment, my husband mentioned that I probably have more pictures in my flickr, than I remember. This is true, it also set me on a quest. Most of the “people” pictures were fine, but the food pictures were another story. I think this is such an evolving process, I seem to have pictures that look so horrid, I shudder to think that I actually took them and then of course several meaningless one. The loss of the camera and chip has also made me very nervous about the pictures. The truth certainly is that good or bad, the pictures are almost more of a journal for me at times than the blog. Well, but I guess nothing stops one from editing the journal. Skimming through, I came across this recipe, that I had developed last fall when the garden was literally overflowing with bell peppers.]]></description>
<dc:subject>recipes curry vegetarian eggs</dc:subject>
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<item rdf:about="http://www.spicechronicles.com/channa-simla-curried-chickpeas-with-bell-peppers/">
    <title>Channa Shimla - Curried Chickpeas with Bell Peppers</title>
    <dc:date>2015-11-17T13:11:27+00:00</dc:date>
    <link>http://www.spicechronicles.com/channa-simla-curried-chickpeas-with-bell-peppers/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chickpeas, how I love them, I can never quite get enough of them. This particular recipe for Curried Chickpeas with Bell Peppers, is an especially simple and flavorful rendition of Chana Masala, also know as Channa Shimla. Bell peppers are called Shimla Mirch in Hindi, not really sure why as they do grow in many parts of India including the northern town of Shimla.

Bell peppers take us from late summer to fall, and are healthy and flavorful. It is amazing, how much flavor they can add to a simple dish like these simple chickpeas. If your day was anything like mine, you will relish the simple comfort of these homey, flavorful chickpeas. It has been getting colder, things have been heating up with the FLL challenges and I have been roaming around like a zombie. Although, even as I complain, my friend Amy reminds me that one day the kids will not really need me to drive them around and I will not know what hit me. A statement, that is probably truer than I would like to admit.]]></description>
<dc:subject>recipes curry vegetarian</dc:subject>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/teriyaki-vegetableswithsesamenoodles0.html">
    <title>Teriyaki vegetables with sesame noodles</title>
    <dc:date>2015-11-03T05:53:12+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/teriyaki-vegetableswithsesamenoodles0.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[On the table in 20 minutes, our teriyaki vegetables recipe is perfect for #meatfree Monday.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
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<item rdf:about="http://www.quorn.co.uk/recipes/vegetarian-chicken-thai-curry/">
    <title>Chicken and Vegetable Thai Curry Recipe from Quorn</title>
    <dc:date>2015-10-07T06:31:42+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/vegetarian-chicken-thai-curry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Our Thai vegetable curry with Quorn Meat Free Chicken Pieces is a great alternative for curry fans everywhere. Just 172 calories and 1.3g saturated fat per serving.]]></description>
<dc:subject>recipes vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4867c38510a7/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.quorn.co.uk/recipes/quorn-meat-free-pieces-nasi-goreng/">
    <title>Vegetarian Nasi Goreng Recipe</title>
    <dc:date>2015-10-07T06:31:30+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/quorn-meat-free-pieces-nasi-goreng/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Try this vegetarian version of a classic Nasi Goreng, with Quorn Meat Free Chicken Pieces, spring onions, peas and omelette.]]></description>
<dc:subject>recipes vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:90a9987c8500/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.quorn.co.uk/recipes/durban-curry/">
    <title>Durban Chicken Curry Recipe - How to Make it with Quorn</title>
    <dc:date>2015-10-07T06:12:52+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/durban-curry/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Use Quorn’s Meat Free Chicken Fillets to create a delicious, South African-style curry.]]></description>
<dc:subject>recipes vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d608c3888ded/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/j/japanese-style-shreddedvegetablepancakes.html">
    <title>Japanese-style shredded vegetable pancakes</title>
    <dc:date>2015-09-29T06:11:36+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/j/japanese-style-shreddedvegetablepancakes.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Based on Japanese omelettes called okonomiyaki, you can vary the filling according to what's in season — baby spinach, watercress or mushrooms also work well]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8e3fc99e47ae/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/sep/24/how-to-make-the-perfect-chana-masala">
    <title>How to make the perfect chana masala | Life and style | The Guardian</title>
    <dc:date>2015-09-24T10:00:30+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/sep/24/how-to-make-the-perfect-chana-masala</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Whether eaten as a snack, main meal or even for breakfast, this tangy chickpea curry is arguably the most popular vegetarian dish in India. But should you used dried pulses or tinned, add or omit fresh coriander – and can you really eat it with pasta and parmesan?]]></description>
<dc:subject>recipes vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:137addfcdc70/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://bintrhodaskitchen.blogspot.co.uk/2013/04/how-to-make-really-good-authentic-hummus.html">
    <title>Bint Rhoda's Kitchen: How to Make Really (Smooth) Authentic Hummus</title>
    <dc:date>2015-09-08T09:58:49+00:00</dc:date>
    <link>http://bintrhodaskitchen.blogspot.co.uk/2013/04/how-to-make-really-good-authentic-hummus.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Hummus . . . a creamy, garlicky, lemony,  protein-packed dip.  It's all the rage in this country now, the most ubiquitous Arabic food to reach the American table.  I am not sure when hummus became so popular here, because when I would travel back to the States as a child and teenager, most Americans approached our plate of hummus with a great deal of, um, suspicion, and rarely tasted it enthusiastically. My, how things have changed.  

The word hummus is the Arabic word for chickpea (also known as a garbanzo bean).  In fact, this dip is technically called hummus bi tahini, meaning chickpeas with tahini.
]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a647cc9d7b77/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2010/nov/14/nigel-slater-classic-peperonata-stew-recipe">
    <title>Nigel Slater's classic peperonata recipe | Life and style | The Guardian</title>
    <dc:date>2015-09-08T09:55:04+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2010/nov/14/nigel-slater-classic-peperonata-stew-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A stew to warm the cockles of your heart]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5d06b2dccc88/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/sep/05/lemongrass-coconut-sweetcorn-recipe-fennel-ricotta-gratin-thomasina-miers">
    <title>The weekend cook: Thomasina Miers’ recipes for lemongrass and coconut sweetcorn, and fennel and ricotta gratin | Life and style | The Guardian</title>
    <dc:date>2015-09-05T08:51:52+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/sep/05/lemongrass-coconut-sweetcorn-recipe-fennel-ricotta-gratin-thomasina-miers</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sweetcorn takes surprisingly well to Thai flavours, plus a cheesy fennel gratin to prepare us all for colder autumn nights ]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3acc5fd516c6/</dc:identifier>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-shallotandchestnutparcels.html?stop_mobi=yes">
    <title>Mushroom, shallot and chestnut parcels</title>
    <dc:date>2015-08-19T06:29:01+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-shallotandchestnutparcels.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These richly filled, vegetarian bundles make a lovely addition to the Christmas dinner table or a festive buffet.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3e1721c13f05/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://boardsandknives.com/vegan-bbq-ribs/">
    <title>Vegan BBQ Ribs &amp; Homemade Sauce • Boards&amp;knives</title>
    <dc:date>2015-08-17T13:58:44+00:00</dc:date>
    <link>http://boardsandknives.com/vegan-bbq-ribs/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I’m sharing a vegan bbq ribs recipe, or “UnRibs” from Miyoko Schinner’s The Homemade Vegan Pantry: The Art of Making Your Own Staples as a little sneak peek of what you can expect with this book.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:22e88f9d397a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://veganfeastkitchen.blogspot.com/2015/07/unribs-from-homemade-vegan-pantry-by.html">
    <title>Bryanna Clark Grogan’s Vegan Feast Kitchen/ 21st Century Table: UNRIBS FROM THE HOMEMADE VEGAN PANTRY BY MIYOKO SCHINNER</title>
    <dc:date>2015-07-20T08:25:59+00:00</dc:date>
    <link>http://veganfeastkitchen.blogspot.com/2015/07/unribs-from-homemade-vegan-pantry-by.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[ I was lucky enough to get a copy of Miyoko's new book to review and to participate in the "blog tour" for the book.  Miyoko Schinner is well-known for her ground-breaking book "Artisan Vegan Cheese" (2012), which I own. (I must confess, though, that I haven't made very recipes out of it due to all the nuts required-- a bit too rich for our way of eating, and I lack the space to air-dry cheeses--but I love her easy Meltable Mozzarella recipe!) In any case, I've been following Miyoko since her first book, "The Now and Zen Epicure" (now out of print), was published in 1991, and I have her "The New Now and Zen Epicure", published in 2001, as well.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:95c70ae6056d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/mushroom-and-brown-rice-veggie-burger-51238470">
    <title>Mushroom and Brown Rice Veggie Burger Recipe | Epicurious.com</title>
    <dc:date>2015-06-17T10:48:36+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/mushroom-and-brown-rice-veggie-burger-51238470</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sandwich this burger between English muffin halves or serve with lots of arugula.]]></description>
<dc:subject>recipes mushrooms vegetarian rice burgers</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:61f073cfeaa5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:burgers"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/crispy-vegan-kung-pao-tofu-recipe.html">
    <title>Crispy Kung Pao Tofu | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:30:23+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/crispy-vegan-kung-pao-tofu-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Hot, tingly, and packed with chunks of crispy tofu, peanuts, and celery, this is a meat-free version of the classic Sichuan dish.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5807f9a58552/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/09/rice-cakes-with-whili-paste-fermented-black-bean-sichuan-peppercorn-recipe.html">
    <title>Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:29:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/09/rice-cakes-with-whili-paste-fermented-black-bean-sichuan-peppercorn-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7d67ac37de9b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/03/sichuan-style-asparagus-tofu-salad-recipe.html">
    <title>Sichuan-Style Asparagus and Tofu Salad | Serious Eats : Recipes</title>
    <dc:date>2015-06-05T14:29:24+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/sichuan-style-asparagus-tofu-salad-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A very quick and easy side dish for a Chinese feast. Tender-crisp asparagus and firm tofu are tossed in a fiery-sweet Sichuan-style vinaigrette made with roasted chilies and Sichuan peppercorns.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ee7aec0a8407/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
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</item>
<item rdf:about="http://food52.com/recipes/32372-herby-falafel">
    <title>Herby Falafel Recipe on Food52</title>
    <dc:date>2015-04-14T06:51:51+00:00</dc:date>
    <link>http://food52.com/recipes/32372-herby-falafel</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What's filling, fried, and green all over? THIS FALAFEL IS NOT A JOKE. ]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:dcd29d297dae/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/o/one-pot-cajun-riceandbeans.html?stop_mobi=yes">
    <title>One-pot Cajun rice and beans</title>
    <dc:date>2015-03-23T13:13:37+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/o/one-pot-cajun-riceandbeans.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Try this vegetarian one-pot warmer.  It's easy to make and just right for cold winter days.]]></description>
<dc:subject>recipes beans vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:11294b00e865/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/chilli-corn-cobbler.html?stop_mobi=yes">
    <title>Chilli corn cobbler</title>
    <dc:date>2015-03-23T09:59:49+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/chilli-corn-cobbler.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A delicious meat-free chilli dish with a cheesy cornbread topping to warm the winter evenings. ]]></description>
<dc:subject>recipes chilli vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ce68c8d99c06/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.spicechronicles.com/chickpeas-and-mushrooms-in-a-carmelized-onion-and-tomato-sauce-meatless-monday/">
    <title>Chickpeas and Mushrooms in a Carmelized Onion and Tomato Sauce (Meatless Monday) - Spice Chronicles</title>
    <dc:date>2015-03-17T08:48:22+00:00</dc:date>
    <link>http://www.spicechronicles.com/chickpeas-and-mushrooms-in-a-carmelized-onion-and-tomato-sauce-meatless-monday/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A hearty and delectable melange of chickpeas and mushrooms that is a breeze to put together.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:af6de394be69/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/mar/05/how-to-cook-perfect-onion-rings-recipe">
    <title>How to cook the perfect onion rings | Life and style | The Guardian</title>
    <dc:date>2015-03-07T17:37:36+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2015/mar/05/how-to-cook-perfect-onion-rings-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Are onion rings fast food’s most underrated dish? Do you like them big and battery or thin and crunchy – and does anyone actually like them squashed on top of a burger?]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:071894efa206/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/buffalo-style-quinoa-chili-51262090?mbid=rss_epinr">
    <title>Buffalo-Style Quinoa Chili Recipe | Epicurious.com</title>
    <dc:date>2015-02-25T14:36:27+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/buffalo-style-quinoa-chili-51262090?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A vegetarian (and easily vegan) buffalo chili that has everything you want in a chicken wing, thrown together in a chili bowl!]]></description>
<dc:subject>recipes chilli vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:658bc762bb76/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-strudel.html?stop_mobi=yes">
    <title>Mushroom strudel</title>
    <dc:date>2015-02-24T07:26:48+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/m/mushroom-strudel.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A deliciously savoury parcel.]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:aa09f344bc9e/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/31216-autumn-root-vegetable-gratin-with-herbs-and-cheese">
    <title>Autumn Root Vegetable Gratin with Herbs and Cheese recipe on Food52.com</title>
    <dc:date>2015-02-06T09:24:35+00:00</dc:date>
    <link>http://food52.com/recipes/31216-autumn-root-vegetable-gratin-with-herbs-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I don't know many people who would turn down a potato gratin, do you? What I love about this classic dish, other than its near universal appeal, is that it is deceptively simple to make relative to its beauty. Plus, you can probably make it with what you have in your fridge and pantry right now. 

My go-to gratin is the one I learned in cooking school; it relies on garlic-infused milk instead of cream, and the potatoes are thinly sliced and added to the baking dish raw. (I find par-boiled gratins are often grainy and/or mushy, and you can't layer the potatoes into the dish in as pretty and precise a pattern if you've already cooked them.) Other than the garlic, for flavor all you add is salt, pepper, and some Gruyère cheese -- that's it. You bake the gratin in a hot oven until the potatoes are tender and the milk thickens into a sauce, and you've got a gorgeous, versatile side dish. 

After having relied on my old standard for over 15 years (yikes!), I decided to shake things up a bit. With all the lovely roots and tubers appearing in the markets, why not apply the same technique to a mix of vegetables? And maybe I could even throw in some herbs and switch up the cheese while I was at it.]]></description>
<dc:subject>recipes cheese potatoes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:705dbf0b4e16/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe">
    <title>How to make the perfect cheese and onion pie | Life and style | The Guardian</title>
    <dc:date>2015-01-15T15:46:22+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2015/jan/15/how-to-make-perfect-cheese-onion-pie-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shortcrust, cheesy or plain pastry, crumbly or creamy cheese, how do you cook the onions – and does it need spuds and sauce?]]></description>
<dc:subject>recipes pies vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:58c6825bbef2/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pies"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/nov/12/jack-monroe-mushroom-pearl-barley-risotto-recipe">
    <title>Jack Monroe’s mushroom pearl barley risotto recipe | Life and style | The Guardian</title>
    <dc:date>2014-11-12T15:32:48+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/nov/12/jack-monroe-mushroom-pearl-barley-risotto-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have an anarchic view of risotto – this one uses pearl barley instead of rice for a nutty flavour and interesting texture]]></description>
<dc:subject>recipes rice mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e05986f3e5f2/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2014/sep/14/green-kitchen-meat-free-recipes">
    <title>Green Kitchen Stories: meat-free recipes from around the world | Life and style | The Observer</title>
    <dc:date>2014-09-14T06:30:24+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2014/sep/14/green-kitchen-meat-free-recipes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[From Mexican breakfasts to Portuguese soups, favourite recipes from the Green Kitchen bloggers’ new book]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c3765b70257a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/11103-how-to-make-any-veggie-burger-without-a-recipe">
    <title>How to Make Veggie Burgers Without a Recipe</title>
    <dc:date>2014-08-25T19:02:43+00:00</dc:date>
    <link>http://food52.com/blog/11103-how-to-make-any-veggie-burger-without-a-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Forget about those frozen hockey puck-looking things. Associate Editor Marian Bull shows us how to make great veggie burgers at home -- with whatever beans and spices you have on hand.]]></description>
<dc:subject>recipes burgers vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:095c2a6c23ba/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:burgers"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2010/oct/16/mushrooms-salsify-barley-recipe-ottolenghi">
    <title>Mushrooms with salsify and barley recipe | Yotam Ottolenghi | Food | Life and style | The Guardian</title>
    <dc:date>2014-08-05T12:36:23+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2010/oct/16/mushrooms-salsify-barley-recipe-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Salsify root and mushroom is a match made in heaven]]></description>
<dc:subject>recipes mushrooms vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:63c3584fd121/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.manjulaskitchen.com/2014/07/30/paneer-makhani/">
    <title>Paneer Makhani | Manjula's Kitchen | Indian Vegetarian Recipes</title>
    <dc:date>2014-07-31T11:13:56+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2014/07/30/paneer-makhani/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.]]></description>
<dc:subject>recipes curry cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:35979f5c4d5f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
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</item>
<item rdf:about="http://food52.com/recipes/29898-chipotle-tomato-egg-skillet">
    <title>Chipotle Tomato Egg Skillet recipe on Food52.com</title>
    <dc:date>2014-07-29T13:37:40+00:00</dc:date>
    <link>http://food52.com/recipes/29898-chipotle-tomato-egg-skillet</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love finding fun ways to eat eggs for every meal, and a hearty skillet meal is my go-to.]]></description>
<dc:subject>recipes rice eggs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:805e09550b13/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/29903-barbecue-brown-rice-crumble-loaded-potatoes">
    <title>Barbecue Brown Rice Crumble Loaded Potatoes recipe on Food52.com</title>
    <dc:date>2014-07-29T13:37:11+00:00</dc:date>
    <link>http://food52.com/recipes/29903-barbecue-brown-rice-crumble-loaded-potatoes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Loaded potatoes are one of my favorite meals, and this brown rice, chickpea, and pecan crumble adds a great, filling addition.]]></description>
<dc:subject>recipes rice vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:53759d30a8a6/</dc:identifier>
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</item>
<item rdf:about="https://notes.pinboard.in/u:mlednor/6d26132ada57829b08f2">
    <title>Coleslaw</title>
    <dc:date>2014-07-11T07:45:41+00:00</dc:date>
    <link>https://notes.pinboard.in/u:mlednor/6d26132ada57829b08f2</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Red Cabbage
Grated Apple
Grated Carrot
Thinly Sliced Red Onion (or Shallots?)
Mayonnaise
Pepper
Vinegar

Thinly chop it all & mix well.
]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:01c26bd6ef0d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/06/lo-mein-shiitake-cabbage-recipe.html">
    <title>Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives | Serious Eats : Recipes</title>
    <dc:date>2014-06-25T15:54:44+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/06/lo-mein-shiitake-cabbage-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've had noodles on the brain (in my noodle, if you will), ever since I read Shao ZhiZhong's fabulous series on how to cook Chinese noodles. The arrival of my Wok Mon home wok kit served as the perfect catalyst for some recipe testing.

this version comes out with veggies and noodles in almost equal proportions

Remember that article that Mark Bittman wrote for the New York Times a few years ago recommending that we flip the script on pasta, and serve it with a ton more sauce? I like to think of this dish in a similar way, though instead of extra sauce, it's just extra veggies. While stir-fried lo mein is often mostly noodles with some vegetables for flavor and color, this version comes out with veggies and noodles in almost equal proportions. That means it's packed with more flavor, in this case cabbage charred until sweet, along with meaty shiitake mushrooms and big stalks of chives.

As with all Shao's Lo Mein with Beef and Broccoli, the noodles here are first blanched in hot water. Even though lo mien typically come pre-cooked, this step will help soften them back up and separate the noodles so that they don't clump or break when you stir-fry them.

Shao's recipe suggests that you cook the noodles for three minutes, then shock them under cold running water. This works just fine, but I prefer to take the easier route: I blanch them just until tender (about a minute), then transfer them to a bowl and toss them with a little oil to keep the noodles separated. The residual heat from the water will keep cooking them until they're perfectly al dente and ready to stir-fry a few minutes later.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:df0a7dcb35ac/</dc:identifier>
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</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/26/how-make-perfect-saag-paneer-vegetarian-indian">
    <title>How to make the perfect saag paneer | Life and style | The Guardian</title>
    <dc:date>2014-06-25T14:19:06+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/26/how-make-perfect-saag-paneer-vegetarian-indian</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It's a classic vegetarian Indian restaurant dish that's quick and easy to make. But do you like yours wet or dry? And is frozen spinach ever acceptable?]]></description>
<dc:subject>recipes cheese vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b074154bcae/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2014/06/five-coleslaw-variations.html?ref=sidebar">
    <title>5 Delicious Coleslaw Variations | Serious Eats</title>
    <dc:date>2014-06-23T19:41:39+00:00</dc:date>
    <link>http://www.seriouseats.com/2014/06/five-coleslaw-variations.html?ref=sidebar</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[5 Delicious Coleslaw Variations | Serious Eats via Instapaper http://www.seriouseats.com/2014/06/five-coleslaw-variations.html?ref=sidebar]]></description>
<dc:subject>recipes coleslaw vegetarian</dc:subject>
<dc:identifier>https://pinboard.in/u:mlednor/b:4249a98ddb2c/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/05/easy-butter-paneer-spinach-recipe.html">
    <title>Easy Butter Paneer With Spinach | Serious Eats : Recipes</title>
    <dc:date>2014-05-22T18:46:52+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/05/easy-butter-paneer-spinach-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you looked at some recipes, you'd assume no Indian dish is complete without a laundry list of spices that you have to assemble first. That's what I like most about this weeknight-ready dish: it uses all of one dried spice, and it's cinnamon.

Paneer makhani, or butter paneer, is a staple in America's Indian restaurants for a reason: it's hard to beat chunks of fresh cheese in a creamy, buttery tomato sauce. It's also drop-dead simple to make at home. Once you buy some paneer, virtually all your active work goes into making a gravy that's a lot like pasta sauce. Add in some chopped spinach (frozen is fine in a pinch) and you have the makings of a one-dish meal with some rice or poofy flatbread on the side.

This recipe is based on a carniverous version by Floyd Cardoz, one of the country's top Indian chefs. His tomato sauce—which goes just as well with chicken as paneer—is lighter and fresher than the restaurant standards, with more spice and less cream.

I've made a few changes along the way to streamline the recipe, but the general principle is the same: cook onions, ginger, and a little chili in butter just until the onions start to sweeten, then add in canned tomatoes and simmer the sauce down (Cardoz vouches for roasted tomatoes, and I'd agree). Once it's smooth and puréed, you can add as much or little cream as you'd like.

Okay, about the spices. If you can find them, dried fenugreek leaves make a wonderful addition to the sauce, adding a subtle bitter-herbal flavor to balance out all the sweet tomato and cream. But you can skip 'em if you have to; this recipe is plenty satisfying as-is.]]></description>
<dc:subject>recipes curry cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f0beef641bf9/</dc:identifier>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced-mushroom-andchickpeacurry.html?stop_mobi=yes">
    <title>Spiced mushroom and chick pea curry</title>
    <dc:date>2014-05-20T06:26:22+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spiced-mushroom-andchickpeacurry.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spiced mushroom and chick pea curry]]></description>
<dc:subject>recipes curry vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:99a45c540f77/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese">
    <title>Martha Stewart's Macaroni and Cheese</title>
    <dc:date>2014-05-18T18:48:15+00:00</dc:date>
    <link>https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart.]]></description>
<dc:subject>recipes cheese pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a09e7908a94/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/15/how-to-make-perfect-glamorgan-sausages">
    <title>How to make the perfect glamorgan sausages | Life and style | The Guardian</title>
    <dc:date>2014-05-15T08:01:51+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/15/how-to-make-perfect-glamorgan-sausages</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Are vegetarian sausages ever as good as their meaty counterparts, and is there a better veggie variety than the cheese- and leek-filled glamorgan?]]></description>
<dc:subject>recipes vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:61a678d11e2a/</dc:identifier>
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</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/recipes/22090-craig-claiborne-s-pasta-con-asparagi">
    <title>Craig Claiborne's Pasta con Asparagi recipe on Food52.com</title>
    <dc:date>2014-04-21T18:53:59+00:00</dc:date>
    <link>https://food52.com/recipes/22090-craig-claiborne-s-pasta-con-asparagi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A mashup of all the best pasta sauces -- tomato, asparagus, and carbonara -- with surprisingly harmonious results.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e30a76e7786a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
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</item>
<item rdf:about="http://www.sailusfood.com/2014/03/19/matar-kachori-recipe-indian-veg-snack/">
    <title>Matar Kachori - Recipe of Matar Kachori - Indian Veg Snacks Recipes » All Recipes Chaat Recipes Flour Recipes Indian Snacks and Starter Recipes Indian Vegan Recipes Indian Vegetarian Recipes North Indian Recipes Indian Food Recipes | Andhra Recipes | Ind</title>
    <dc:date>2014-03-20T20:10:21+00:00</dc:date>
    <link>http://www.sailusfood.com/2014/03/19/matar-kachori-recipe-indian-veg-snack/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Matar Kachori ~ Indian Veg Snacks Recipes]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0e48f15dc309/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/blog/9964-a-weeknight-tofu-peanut-stir-fry-tomorrow-s-lunch?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8">
    <title>A Weeknight Tofu Peanut Stir-Fry (+ Tomorrow's Lunch)</title>
    <dc:date>2014-03-19T16:15:29+00:00</dc:date>
    <link>http://food52.com/blog/9964-a-weeknight-tofu-peanut-stir-fry-tomorrow-s-lunch?mc_cid=3c25aa2917&amp;mc_eid=a9c2b755d8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Nicholas gives us a weeknight-ready stir-fry for tofu skeptics and devotees alike.]]></description>
<dc:subject>recipes tofu vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bbdddedb37f1/</dc:identifier>
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</item>
<item rdf:about="http://www.journeykitchen.com/2014/03/chana-bateta-chickpeas-and-potato-in.html">
    <title>Journey Kitchen: Chana Bateta - Chickpeas and Potato in Tamarind Sauce</title>
    <dc:date>2014-03-02T16:06:39+00:00</dc:date>
    <link>http://www.journeykitchen.com/2014/03/chana-bateta-chickpeas-and-potato-in.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[If you ever happen to be in India, outside a Bohra pilgrimage place, you will likely spot a stall with chickpeas and potatoes simmering on the stove, stationed closely would be suspicious looking neon red liquid, a deep brown tamarind sauce and chopped red onions. On placing an order, the vendor wearing his rugged topi (a white and golden threaded Bohra cap) takes an earthenware bowl from the tall stack and ladles in heaps of chickpeas and potatoes. He will ask you if you liked it spicy, and even though the thoughts of the burning sensation crosses the mind, it is inevitable to answer - yes.

My favourite has to be the vendor in my own town or the one found in Mumbai. They both have different approach to it. The former adds red chilly liquid and tamarind followed by fresh sprinkling of chopped coriander. The one is Mumbai adorns his with fresh chopped onions, diced tomatoes and sprinkle of red chilly powder along with tamarind sauce.]]></description>
<dc:subject>recipes potatoes vegetarian curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2b5038bad62e/</dc:identifier>
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</item>
<item rdf:about="https://food52.com/recipes/8538-slightly-smoky-mixed-bean-chili">
    <title>Slightly Smoky Mixed-Bean Chili recipe on Food52.com</title>
    <dc:date>2014-02-28T19:34:43+00:00</dc:date>
    <link>https://food52.com/recipes/8538-slightly-smoky-mixed-bean-chili</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Quite simply, this is the dish my children request most frequently. 
This chili was based originally on a recipe from a Sunset Magazine Vegetarian Cookbook for Layered Chili. At the time, 3 cans of prepared beans were adequate for my small family. Later on, I encountered Deborah Madison's version for Black Bean chili, which called for toasting spices and whole dried peppers and grinding them to lift the flavor. Being rather lazy, I simplified those instructions quite a bit, simply adding my blend of spices to the sizzling mix of onions and garlic already in the pan. As my family grew, I added more cans of beans to the preparation, till the cost in terms of cash outlay and the effort of opening 8 or 9 cans in the rush to get dinner on before the school bus arrived (as I said, I'm lazy) outweighed the flavor benefit. So I experimented with the more lazy, leisurely approach of soaking and cooking a mix of dried beans--big pillowy kidneys, black turtle, small Adukis, pictorial Anasazis and pintos. It is I suppose more effort, but can be done in stages. I don't bother soaking overnight, a few hours will do. Don't skip the yummy garnishes. They freshen up the flavor of this rich stew.]]></description>
<dc:subject>recipes chilli vegetarian beans</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0ef099d07516/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/26315-spicy-chickpea-and-sour-tomato-curry-with-noodles">
    <title>Spicy Chickpea and Sour Tomato Curry with Noodles recipe on Food52.com</title>
    <dc:date>2014-02-22T18:56:36+00:00</dc:date>
    <link>http://food52.com/recipes/26315-spicy-chickpea-and-sour-tomato-curry-with-noodles</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spicy Chickpea and Sour Tomato Curry with Noodles]]></description>
<dc:subject>recipes curry vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ea38915a46f3/</dc:identifier>
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</item>
<item rdf:about="http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie">
    <title>Jim Lahey's No-Knead Pizza Dough + Margherita Pie recipe on Food52.com</title>
    <dc:date>2014-02-22T18:51:17+00:00</dc:date>
    <link>http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Jim Lahey has refined his revolutionary no-knead bread technique for pizza and, astonishingly, it's even easier. Though Lahey loves smart, unusual toppings like charred thai eggplant with bonito flakes, shiitake with walnut onion puree, and cheese piled with spinach leaves, here we went with his version of the classic Margherita Pie. Lahey would want you to feel free to tinker, and to feel free to freeze the dough.]]></description>
<dc:subject>recipes pizza vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8abf2d03a302/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
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</item>
<item rdf:about="http://food52.com/recipes/23142-chinese-broccoli-salad-with-sesame-sriracha-dressing">
    <title>Chinese Broccoli Salad with Sesame Sriracha Dressing recipe on Food52.com</title>
    <dc:date>2014-02-21T20:35:47+00:00</dc:date>
    <link>http://food52.com/recipes/23142-chinese-broccoli-salad-with-sesame-sriracha-dressing</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I’ve always loved what I consider ‘regular broccoli’ and my favorite part is not the florets, but the peeled stalk. Chinese broccoli delivers that peeled stalk flavor without any peeling, and the leaves are delicious too: similar to bok choy, but with more chew and the flavor of, well, broccoli. This salad is simple and the flavors complex: savory, spicy, salty, sweet!]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:94d4c5fe2566/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
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</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/bean_burger_with_roast_pepper_salsa.html?stop_mobi=yes">
    <title>Bean burger with roast pepper salsa</title>
    <dc:date>2014-02-15T11:39:13+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/bean_burger_with_roast_pepper_salsa.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Bean burger with roast pepper salsa]]></description>
<dc:subject>recipes burgers vegetarian beans</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a7062d0de6d0/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:burgers"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beans"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/vegan-caramelized-onion-mushroom-panini-sun-dried-tomato-mayonnaise.html">
    <title>Vegan Caramelized Onion and Mushroom Panini With Sun-Dried Tomato Mayonnaise | Serious Eats : Recipes</title>
    <dc:date>2014-02-13T20:23:40+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-caramelized-onion-mushroom-panini-sun-dried-tomato-mayonnaise.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You know that episode of Friends where Ross sticks a piece of gravy-soaked bread in the middle of his sandwich and calls it the moist maker? It sounds goofy, but it does hit on a key element of good sandwiches: They must be moist to be delicious. It's actually a pretty good life lesson in general.

In the past, I've relied on braised greens or broccoli rabe as the moist element, or have gone with a deep fried vegetable.

This time, rather than using a single moist maker, I'm going with a selection of three moderately moist ingredients—sautéed mushrooms, caramelized onions, and sun-dried tomato mayo—that together combine to make a synergistic Captain Planet-like explosion of moistness, all neatly contained in a crisp griddled crust.

First up: mushrooms sautéed until deeply browned. I used a mix of button mushrooms and portobello, sliced thin, but cremini (aka baby portobello) or shiitake would work as well. The key with sautéing mushrooms is to remember that cooking takes place in two distinct phases. When you first add the 'shrooms to the pan, they start expelling liquid out of their porous inner structure. It's only after this excess moisture has evaporated that they can begin to brown, which concentrates and adds complexity to their flavor.

Bear in mind: even though you're driving off water from the mushrooms' interior, the end results still taste moist due to the nice coating of olive oil the mushrooms get as they cook. A little garlic, lemon juice, and soy sauce amp up their flavor.

Next: a sun-dried tomato mayonnaise. Regular mayonnaise (you can use either a store-bought vegan mayonnaise or our homemade version) is nicely moist and tangy on its own. Processing some sun-dried tomatoes, some garlic, and a splash of lemon juice into them makes them more so, adding a sweet, jammy element as well.

Last ingredients: deeply caramelized onions. There's a rule with caramelized onions that is as unbreakable as the first law of thermodynamics and it goes like this: the longer you take to caramelize your onions, the better they will taste.

That said, your goal should always be to balance effort required with results achieved. Using my quick caramelization method, you can get onions that are about 80 percent as good as perfectly caramelized onions, in just a fraction of the time—as short as 15 minutes. In this case, I'm letting them go for about 30 minutes while I prep the rest of my ingredients.

Once all three elements are assembled, I slap them together and grill them on a panini press.

Pro-tip: don't smash your sandwich down all at once. This will cause your stiff crusts to break and compromise the structural integrity of your meal. Instead, close the lid gently and let the sandwiches cook for a few minutes to soften up the crust before pressing down more firmly.

The sandwiches that come out have a certain pizza-like quality to them, a result of the combo of tomatoes and onions with crisp crust. It's a good fix if you crave the intense sweet-and-savory flavor of a Totino's pizza roll, but in a more sophisticated and filling package.

And yes, they're moist.]]></description>
<dc:subject>recipes vegetarian mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5c9fe95b6bcf/</dc:identifier>
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</item>
<item rdf:about="http://www.theppk.com/2014/02/chicken-stylee-seitan/">
    <title>Chicken Stylee Seitan | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2014-02-13T20:19:58+00:00</dc:date>
    <link>http://www.theppk.com/2014/02/chicken-stylee-seitan/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[That isn’t a typo! This is Chicken Styl-ee Seitan. Perfect for where ever someone might use a chicken. I know, people sometimes eat chickens, weird right?

PS This recipe was designed for the Seitan & Waffles. But you can use it in anything, of course!]]></description>
<dc:subject>recipes vegetarian seitan</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6eb14001045d/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seitan"/>
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</item>
<item rdf:about="http://food52.com/recipes/25942-aristotelian-rice-and-peas-or-the-whole-is-greater-than-the-sum-of-its-parts">
    <title>Aristotelian Rice and Peas, or the Whole is Greater than the Sum of its Parts recipe on Food52.com</title>
    <dc:date>2014-02-09T16:16:44+00:00</dc:date>
    <link>http://food52.com/recipes/25942-aristotelian-rice-and-peas-or-the-whole-is-greater-than-the-sum-of-its-parts</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Heavily adapted from Marcella Hazen's Essentials of Classic Italian Cooking. Hazen's original uses fresh peas and pods (the latter to infuse the broth). You should make it! In April.]]></description>
<dc:subject>recipes vegetarian rice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7267cab2c7e7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
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</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/02/vegan-cream-of-mushroom-soup-food-lab-recipe.html">
    <title>Vegan Cream of Mushroom Soup With Crispy Shiitake Chips | Serious Eats : Recipes</title>
    <dc:date>2014-02-08T21:47:32+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-cream-of-mushroom-soup-food-lab-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I ended last month's adventures in soup with a discussion and recipe for Creamy Chanterelle Mushroom Soup, one of the first "fancy" dishes I ever learned to cook, and still one of my favorites to this day. It's like a souped up (excuse the pun) version of the cream of mushroom soup we all love,* and, much to my chagrin, is strictly forbidden on a vegan diet due to the 7 tablespoons of butter it contains.

*you do all love cream of mushroom soup, don't you?

What's a 'shroom-loving vegan to do? Why, devise a 100% vegan cream of mushroom soup every bit as rich and satisfying as the real thing, of course.

The difficulty lies in getting a thick, emulsified, creamy texture without the aid of dairy, and it's not a simple one to crack. Because of butterfat's uniquely long fat chains, it's much easier to incorporate into a stable emulsion than vegetable-based oils. Try substituting olive oil straight up for the butter and your soup breaks, turning grainy and greasy instead of luscious and creamy.

Luckily, it's a problem I've tackled in the past when trying to solve the same problem with tomato soup. The solution was a trick I learned from making gazpacho: use bread as an emulsifier.

See, oil and water don't like to mix. You can stir them up, but eventually the oil will coalesce and break out into larger droplets. The starch and wheat proteins provided by blending a slice of soaked bread into the soup acts as a physical emulsifier, thickening the liquid and preventing dispersed oil droplets from coming back together.

And there's an added bonus: dairy fat has a tendency to dull flavors. A soup made with bread and olive oil in place of cream or butter not only achieves the same creamy richness, but it actually has a more intense mushroom flavor. That's right: this is a vegan cream of mushroom soup that's better than the real thing. (It might actually have me re-thinking my chanterelle soup recipe as well.)]]></description>
<dc:subject>recipes mushrooms vegetarian soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:602ca9012214/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:soup"/>
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<item rdf:about="http://www.seriouseats.com/recipes/2014/02/vegan-experience-crispy-tofu-broccoli-stir-fry.html">
    <title>Vegan Crispy Stir-Fried Tofu With Broccoli | Serious Eats : Recipes</title>
    <dc:date>2014-02-07T18:09:22+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/02/vegan-experience-crispy-tofu-broccoli-stir-fry.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet.

Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.]]></description>
<dc:subject>recipes tofu broccoli vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ccf00d9936da/</dc:identifier>
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<item rdf:about="http://food52.com/recipes/8538-slightly-smoky-mixed-bean-chili">
    <title>Slightly Smoky Mixed-Bean Chili recipe on Food52.com</title>
    <dc:date>2014-01-29T20:25:30+00:00</dc:date>
    <link>http://food52.com/recipes/8538-slightly-smoky-mixed-bean-chili</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This chili was based originally on a recipe from a Sunset Magazine Vegetarian Cookbook for Layered Chili. At the time, 3 cans of prepared beans were adequate for my small family. Later on, I encountered Deborah Madison's version for Black Bean chili, which called for toasting spices and whole dried peppers and grinding them to lift the flavor. Being rather lazy, I simplified those instructions quite a bit, simply adding my blend of spices to the sizzling mix of onions and garlic already in the pan. As my family grew, I added more cans of beans to the preparation, till the cost in terms of cash outlay and the effort of opening 8 or 9 cans in the rush to get dinner on before the school bus arrived (as I said, I'm lazy) outweighed the flavor benefit. So I experimented with the more lazy, leisurely approach of soaking and cooking a mix of dried beans--big pillowy kidneys, black turtle, small Adukis, pictorial Anasazis and pintos. It is I suppose more effort, but can be done in stages. I don't bother soaking overnight, a few hours will do. Don't skip the yummy garnishes. They freshen up the flavor of this rich stew.]]></description>
<dc:subject>recipes vegetarian chilli</dc:subject>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/creamy-leek-mushroompancakes.html">
    <title>Creamy leek &amp; mushroom pancakes</title>
    <dc:date>2014-01-23T18:32:32+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/c/creamy-leek-mushroompancakes.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Rich Harris whips up these tasty pancakes - perfect for a quick midweek supper.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c20ccafc91c9/</dc:identifier>
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<item rdf:about="http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses">
    <title>Al Forno's Penne with Tomato, Cream &amp; Five Cheeses recipe on Food52.com</title>
    <dc:date>2014-01-22T20:32:51+00:00</dc:date>
    <link>http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer.]]></description>
<dc:subject>recipes pasta vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.manjulaskitchen.com/2014/01/17/spicy-chickpea-patty-sandwich/">
    <title>Spicy Chickpea Patty Sandwich | Manjula's Kitchen | Indian Vegetarian Recipes | Cooking Videos</title>
    <dc:date>2014-01-17T19:09:45+00:00</dc:date>
    <link>http://www.manjulaskitchen.com/2014/01/17/spicy-chickpea-patty-sandwich/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is healthy and delicious sandwich. A flavorful patty made with a tasty combination of chickpeas, potatoes, and spices. Placed over Kaiser roll and paired with tangy yogurt spread.]]></description>
<dc:subject>recipes sandwich vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas">
    <title>Pasta e Ceci (Pasta with Chickpeas) recipe on Food52.com</title>
    <dc:date>2014-01-17T15:07:24+00:00</dc:date>
    <link>http://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As with many of the best, home cooked favourites, there are many different ways to prepare pasta e ceci, tweaked to perfection over generations according to regional or family preferences. There are those who like it without (or with very little) tomato, those who like it stained vermillion with tomato – and of those there’s the option of fresh, concentrate, canned whole or pureed tomato. There are those that puree a portion of the chickpeas (whether it’s best a third, half or three-quarters) and those that leave this dish at its most elemental with whole chickpeas – alla romana. Then there’s the argument over whether to cook the pasta with the chickpeas, or separately, adding them once cooked, and finally, whether to use short or long pasta. So rather than a recipe, let’s say this is a suggestion of one way you could prepare this wonderful dish, as all the variations have their merits. 

This is a version that does not involve a soffritto (chopped carrot, celery and onion) but has just garlic, rosemary and a touch of chilli accompanying the chickpeas. Tomato – and quite a bit of it, probably a bit more than is “normal” – is added in the form of chopped canned tomatoes and about a third of the chickpeas were pureed. For me, when you have this pureed, soupy sauce that calls for eating with a spoon, short pasta is the way to go with pasta e ceci. 

If you like and you’re not intending on keeping this a vegetarian dish, you could also add some chopped, crisp pancetta or melt some anchovies together with the garlic. My husband cannot resist putting vongole, clams, with chickpeas. Somehow the earthy, silkiness of chickpeas with briny, sea-salty, chewy clams are a match made in heaven. Try it. 

I think it goes without saying that with any dish as simple as this one, the quality of your ingredients goes a long way – I cannot stress how important this is for the chickpeas and olive oil in this dish, especially. 

"Ditalini" (short, round tubes) are the classic short pasta for this dish, but you could also use "pasta mista" – mixed, broken up pieces of pasta – or "rombi", a lovely, frilly ribbon pasta, cut short into diamond-shapes, which is what I’ve used in the photos (those who prefer long, wide noodles to tubes or other short pasta will like these).]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://food52.com/blog/9443-a-simple-homey-coconut-y-red-lentil-dal">
    <title>A Simple Homey, Coconut-y Red Lentil Dal</title>
    <dc:date>2014-01-03T10:00:31+00:00</dc:date>
    <link>http://food52.com/blog/9443-a-simple-homey-coconut-y-red-lentil-dal</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Last year I resolved to feed my children too many eggs. 

Dear Reader: I did not fail. And not just that: I also fed my children too much cereal. 

My ability to meet extremely modest New Year’s resolutions is unmatched. Part of the reason you drink so much on New Year’s Eve is that you’re trying to forget everything you didn’t do. (Well, and everything you did.) It’s painful to resolve to do new things in such close proximity to the things you didn’t do. It’d be much better if we built in a month interval. Personally, I make all my meaningful New Year’s Resolutions on Lincoln’s Birthday.

This year I’d planned to resolve to feed my children too much cereal but -- in an unanticipated burst of productivity -- I’d already done that. So I hereby resolve to feed my children too much dal.]]></description>
<dc:subject>recipes vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://blog.fatfreevegan.com/2014/01/black-eyed-pea-chili-with-quinoa-and-corn.html">
    <title>Black-eyed Pea Chili with Quinoa and Corn | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2014-01-01T18:17:38+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2014/01/black-eyed-pea-chili-with-quinoa-and-corn.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In my newsletter this week, I asked my subscribers would they would rather have, a new semi-healthy dessert recipe or a new black-eyed pea recipe. I received a handful of replies, and all but one of them voted for the black-eyed pea dish (the other wanted both!) Well, I didn’t have time for both, so I put all my energy into coming up with the black-eyed pea recipe, which turned out to be a bit of a challenge because I’ve made them so many different ways already. But I think I’ve come up with another winner. (Side note: If you don’t already, subscribe to NewsBites, so that you, too, can tell me what to cook.)

I’m a big believer in starting off the new year with a meal of black-eyed peas and greens. It’s one of the few holiday food traditions that is actually healthy and vegan, if you do it right. The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods replacing the excesses of the holiday season. And besides, in the chill of January, few things are as comforting as a hot bowl of black-eyed peas.]]></description>
<dc:subject>recipes beans vegetarian chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.sailusfood.com/2013/12/22/chilli-parotta-recipe-restaurant-style/">
    <title>Chilli Parotta - How to make chilli parotta recipe restaurant style » All Recipes Indian Chinese Recipes Indian Snacks and Starter Recipes Indian Vegan Recipes Indian Vegetarian Recipes Recipes Vegetable Dishes South Indian Recipes Indian Food Recipes | </title>
    <dc:date>2013-12-22T12:19:12+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/12/22/chilli-parotta-recipe-restaurant-style/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Off late, I find myself making a lot of hot potch dishes especially with left overs be it fried rice or bread upma. Remember the Parotta recipe I posted last week? I had quite a few parottas sitting in the fridge that I put to good use by making Kothu Parotta and Chilli Parotta, both of which are popular street food fares of Tamil Nadu.

There are a few variations of restaurant style Chilli Parotta according to the region it is prepared. A very popular version involves cutting the flaky parottas into bite sized pieces, dipping them in a thin batter of spiced flour and cornflour and deep fried till crisp before being tossed in a coconut based gravy consisting of onions, caspicum and spices. There are no ‘rules’ to be followed for street food fare like Chilli Parotta recipe. It is versatile, in the sense one can add ingredients be it spices or sauces according to one’s preference. A simple twist can transform the dish’s texture and flavor profile and make it something special.]]></description>
<dc:subject>recipes curry vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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