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	<title>From Scratch &#187; meatless</title>
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	<description>Recipes from scratch and a lot of chatter about food ( plus a little about politics )</description>
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		<title>Carrot and dried cranberry salad</title>
		<link>http://foodpluspolitics.com/2009/11/16/carrot-and-dried-cranberry-salad/</link>
		<comments>http://foodpluspolitics.com/2009/11/16/carrot-and-dried-cranberry-salad/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 13:16:34 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[cranberries]]></category>
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		<category><![CDATA[healthy recipes]]></category>
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		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4823</guid>
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The full name of this recipe is Carrot and Cranberry Salad with Fresh Ginger Dressing and wow, is it tasty. What&#8217;s more, the dressing has no oil and the whole recipe needs only five ingredients.
Bon Appétit printed the recipe in November&#8217;s roundup of Thanksgiving side dishes, calliing it a good counterpoint to the day&#8217;s rich [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Roasted seasoned mini potatoes</title>
		<link>http://foodpluspolitics.com/2009/11/09/roasted-seasoned-mini-potatoes/</link>
		<comments>http://foodpluspolitics.com/2009/11/09/roasted-seasoned-mini-potatoes/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 14:51:40 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
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		<category><![CDATA[potatoes]]></category>
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		<category><![CDATA[side dishes]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4745</guid>
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Aren&#8217;t they adorable? I know it&#8217;s not an adjective we usually use for potatoes, but when 26 of them fit comfortably in a standard coffee mug, there&#8217;s no other word.
These teeny taters are about the size of pearl onions or grape tomatoes. A few might be larger or smaller and you might even have a [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>How to: make cashew butter</title>
		<link>http://foodpluspolitics.com/2009/11/03/how-to-make-cashew-butter/</link>
		<comments>http://foodpluspolitics.com/2009/11/03/how-to-make-cashew-butter/#comments</comments>
		<pubDate>Tue, 03 Nov 2009 11:51:40 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[how-to]]></category>
		<category><![CDATA[meatless]]></category>
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		<category><![CDATA[condiments]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4654</guid>
		<description><![CDATA[
Cashews have so many health benefits they&#8217;ve become the world&#8217;s #1 nut crop, with more than 4 billion pounds harvested annually. They&#8217;re among the lowest in fat and the fat they have is the good, heart-healthy kind. They boast antioxidants, magnesium, fiber and copper; no wonder they&#8217;re sometimes called &#8220;nature&#8217;s vitamin pill.&#8221;
Cashew butter is so [...]]]></description>
		<wfw:commentRss>http://foodpluspolitics.com/2009/11/03/how-to-make-cashew-butter/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
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		<title>Tortilla soup with beans and vegetables</title>
		<link>http://foodpluspolitics.com/2009/08/23/tortilla-soup-with-beans-and-vegetables/</link>
		<comments>http://foodpluspolitics.com/2009/08/23/tortilla-soup-with-beans-and-vegetables/#comments</comments>
		<pubDate>Sun, 23 Aug 2009 14:14:31 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[soups and stews]]></category>
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		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4468</guid>
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This delicious low-cal, high-fiber recipe might get the kids to eat their vegetables, thanks to a few kid-friendly tortilla chips in the soup and as a garnish. I love soup year-round and even though this was published last winter, using frozen vegetables, the fresh, local produce available now makes this a handy recipe to have. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Skillet eggplant Parmesan</title>
		<link>http://foodpluspolitics.com/2009/08/13/skillet-eggplant-parmesan/</link>
		<comments>http://foodpluspolitics.com/2009/08/13/skillet-eggplant-parmesan/#comments</comments>
		<pubDate>Thu, 13 Aug 2009 14:55:17 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
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		<category><![CDATA[eggplant]]></category>
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		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4390</guid>
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When Eggplant Parmesan is fresh from a hot oven, I love it. Leftovers leave me cold. They’re always soggy and sometimes greasy. When I was given an armful of eggplants (aubergines) a few summers ago, I decided to streamline and lighten the dish for summer with a few goals: I was not going to turn [...]]]></description>
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		<slash:comments>2</slash:comments>
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