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This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavors that…
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This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel…
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Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from…
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To cook, place lentils in a pot and cover with 2 cups water for every 1 cup lentils. Add a pinch of salt, bring to a boil, and then reduce to a simmer, partially covered, for 20–25 minutes. Once cooked, drain the lentils if there is any remaining water and set aside to cool.
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Here’s the perfect shareable vegetarian dish to make for your next football-watching gathering, fall potluck or at-home movie night.
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Edamame punches up the protein content in this delish tomato and rice soup, perfect for spooning up or mopping up with crusty bread or grilled cheeses.