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A healthy vegetarian salad recipe with roasted butternut squash, kale, red onion, and pine nuts with tahini dressing.
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Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
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Serve this big batch of spaghetti sauce and meatballs over your favorite spaghetti. Feed a crowd, or freeze in batches for quick weeknight dinners.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.
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Just in time for the holidays —gluten free Cinnamon Bun Muffins.
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Get Unicorn Ice Cream Cake Recipe from Food Network
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These vegan macaroons combine cashews and unsweetened coconut for a simple and sweet treat.
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In this traditional soup, Korean rice cakes (garae tteok) are simmered in beef broth and topped with thin strips of egg and crispy seaweed.
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Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and olives adds layers of flavors to the stew.
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Spongy vanilla cake can be made vegan with the use of soy milk and canola oil in the batter. Top with your favorite vegan frosting.
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This chocolaty treat is easy to make and perfect for gift-giving.