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Julie Wolman
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No-Frills Miso Dressing
By:
Joy Belamarich
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The Back-to-Basics Way to Cook Vegetables Our Veg...
By:
Gena Hamshaw
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Eat Like a Vegetarian for a Whole Week
By:
Caroline Lange
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Canal House's Marinated Zucchini
By:
Genius Recipes
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One-Pot Kale & Quinoa Pilaf
By:
deensiebat
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How to Make the Most of Leftover Grains
By:
Emily Horton
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Olive Oil Chocolate Mousse
By:
Sara Jenkins
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Olive Oil-Braised Broccoli Rabe
By:
Sarah Jampel
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Lentil Meatballs with Indian Fenugreek Sauce
By:
feastingathome
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Green Kitchen Stories' Winter Millet Salad
By:
The Curious Pear
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The Most Genius Chocolate Chip Cookie Recipe Is A...
By:
Kristen Miglore
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The Beginner's Guide to Vegetarian India by Madhu...
By:
Sarah Jampel
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How to Make Homemade Peanut Butter Cups
By:
Carey Nershi
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Why You Really Do Need Another Pesto Recipe
By:
Lindsay-Jean Hard
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The Best Vegan Egg Replacer for Baking
By:
Sophie - Wholehearted Eats
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The Recipe that Made the Food52 Team Love Cashew ...
By:
Gena Hamshaw
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Dinner Tonight: Miso Quinoa Pilaf with Grilled Cu...
By:
Caroline Lange
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10 Vegan Cooking Tips We Learned from Cookbooks
By:
Riddley Gemperlein-Schirm
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Vegan Kale and White Bean Korma
By:
Alexandra Dawson
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Coconut Milk Rice Pudding with Citrus and Ginger
By:
Gena Hamshaw
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