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Banana cream cake is topped with a creamy banana-flavored frosting for a sweet cake with a hint of cinnamon.
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Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.
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Mango, strawberry, pineapple, and coconut give these blintzes with a creamy cheese filling lots of tropic-a-licious, fruity flair.
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This is a different type of brisket recipe with an Eastern European Jewish influence. It's simmered in a tomato-based mushroom sauce with carrots, onions, and seasonings.
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I'm trying out a new Mediterranean cookbook. It's a diet my co-worker told me about and it's pretty good. For lunch today I made the Mediterranean Scallops...
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This dairy-free dessert is creamy and indulgent but balanced by using whole grain quinoa instead of traditional white rice. The bright coconut and mango accents will have you thinking of a sunny island beach even on the coldest day of winter!
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Vegan chocolate date truffles are loaded with cashews and a hint of coconut and espresso for a hearty and filling snack made with minimal ingredients.
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Chewy breakfast bars are easy to make, with just a few ingredients and short cooking time!
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This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.