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	<title>Melanie Cooks &#187; vegetarian</title>
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	<link>http://www.melaniecooks.com</link>
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		<title>Bean And Cilantro Wrap Recipe</title>
		<link>http://www.melaniecooks.com/bean-and-cilantro-wrap-recipe/172/</link>
		<comments>http://www.melaniecooks.com/bean-and-cilantro-wrap-recipe/172/#comments</comments>
		<pubDate>Tue, 24 Feb 2009 19:28:53 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[Wrap Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[tortillas]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[wrap]]></category>

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		<description><![CDATA[This vegetarian wraps recipe is very quick, very healthy and very fresh tasting! Ingredients for these vegetarian wraps: 1 can of beans, drained and rinsed 1/2 bunch cilantro, chopped 1/2 cup plain yogurt 2 large flour tortillas Directions for the vegetarian bean and cilantro wraps: Mix beans, cilantro and yogurt.   Put half of the mixture on one tortilla and the other half on the other.  Wrap the tortillas around the filling to make 2 wraps.]]></description>
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		<title>Spinach Salad With Orange And Avocado</title>
		<link>http://www.melaniecooks.com/spinach-salad-with-orange-and-avocado/105/</link>
		<comments>http://www.melaniecooks.com/spinach-salad-with-orange-and-avocado/105/#comments</comments>
		<pubDate>Sun, 30 Nov 2008 14:32:07 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Salad Recipes]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Ingredients: Baby Spinach Leaves Orange Segments (from a can) Avocado, sliced Olive Oil Lemon Juice or Vinegar Directions: Make the dressing by mixing oil and lemon juice (2:1 ratio). Put the orange segments and avocado pieces on a bed of spinach.  Pour the dressing over it and toss to combine.]]></description>
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		<title>Vegetarian Fried Rice Recipe</title>
		<link>http://www.melaniecooks.com/fried-rice-recipe/50/</link>
		<comments>http://www.melaniecooks.com/fried-rice-recipe/50/#comments</comments>
		<pubDate>Wed, 14 May 2008 18:03:30 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Ingredients: 2 cups of cooked rice 1 shredded carrot 2 cups of chopped vegetables 1 egg 2 tbsp soy sauce 2 tbsp oil Directions: Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat.  Add the shredded carrot and chopped vegetables.  Cook, stirring periodically, for 5 minutes or until tender. Add another 1 tbsp of oil to the frying pan.  Add cooked rice and stir so it&#8217;s mixed with oil and vegetables. Add a raw egg, then stir very fast so all the rice is coated with egg.  Drizzle with the soy sauce.  Keep stirring for 2 minutes. Note: for a vegan version, just omit the eggs.]]></description>
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		<title>Potato Pancakes (Latkes) Recipe</title>
		<link>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/</link>
		<comments>http://www.melaniecooks.com/potato-pancakes-latkes-recipe/20/#comments</comments>
		<pubDate>Sat, 03 May 2008 18:14:51 +0000</pubDate>
		<dc:creator>Melanie Mendelson</dc:creator>
				<category><![CDATA[Vegetarian Main Dishes]]></category>
		<category><![CDATA[jewish food]]></category>
		<category><![CDATA[main dish]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Ingredients: 6 medium potatoes 1 onion 2 eggs 4 tbsp flour 1 tsp salt 1/4 tsp pepper Oil for frying Directions: Shred the potatoes using the food processor (shredder disk).  Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Grate the onion.  Mix potatoes, onion, eggs, flour, salt and pepper. Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time).  Form the potato mixture into patties (squeeze out excess liquid as you go) and put on a frying pan. Cook for 7 minutes, then flip and cook for another 5 minutes (or until golden-brown on both sides and cooked through).   Check the potato pancakes from time to time and adjust the heat setting &#8211; if they are starting to turn too dark, the heat is too high, and if they are pale, it&#8217;s too low. Potato pancakes taste best when served immediately &#8211; when reheated, they lose their crunch.  Serve with apple sauce.]]></description>
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