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	<title>Good Food Matters &#187; Vegan</title>
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	<link>http://nancyvienneau.com/blog</link>
	<description>Fresh and simple tastes, recipes and stories from Chef Nancy Vienneau</description>
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		<title>Maggie&#8217;s Fruit-n-Granola Bread</title>
		<link>http://nancyvienneau.com/blog/recipes/maggies-fruit-n-granola-bread/</link>
		<comments>http://nancyvienneau.com/blog/recipes/maggies-fruit-n-granola-bread/#comments</comments>
		<pubDate>Wed, 09 Nov 2011 16:19:57 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6292</guid>
		<description><![CDATA[

She&#8217;s at it again. Friend Maggie has become quite the baker, and during our visit last week, she showed me how to make her latest favorite: a delicious&#8212;and easy&#8212; granola bread. 
Doesn&#8217;t it look tempting?
It&#8217;s chock full of dried fruits, almonds, and honeyed grains. The dough itself is barely sweetened; the abundance of jewel-like fruits [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/maggies-fruit-n-granola-bread/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>The Sides Have It</title>
		<link>http://nancyvienneau.com/blog/recipes/the-sides-have-it/</link>
		<comments>http://nancyvienneau.com/blog/recipes/the-sides-have-it/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 18:21:35 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6239</guid>
		<description><![CDATA[

The first of November! The lure of the Feast!
A couple of years ago, Kim Severson and Julia Moskin, food writers at the New York Times, staged a battle: Turkey vs. Sides.  Which brought more happiness to the Thanksgiving table, the noble bird or its myriad accompaniments?
Now I &#8216;m not one to take sides; I [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/the-sides-have-it/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Butternut Squash-Heirloom Bean Chili, olive oil cornbread</title>
		<link>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/</link>
		<comments>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/#comments</comments>
		<pubDate>Wed, 12 Oct 2011 20:51:20 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=6121</guid>
		<description><![CDATA[

How strange to think of giving up all ambition!
Suddenly, I see with such clear eyes
The white flake of snow
That has fallen in the horse&#8217;s mane.
I found this Robert Bly poem, &#8220;Watering the Horse&#8221; tucked in the back of a mottled recipe notebook, long untouched. It was on a sheet of mimeographed paper, that odd purplish [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/butternut-squash-heirloom-bean-chili-olive-oil-cornbread/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Roasted Rat-a-tat Stack</title>
		<link>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/</link>
		<comments>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/#comments</comments>
		<pubDate>Sun, 21 Aug 2011 13:56:41 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5878</guid>
		<description><![CDATA[
Aubergines.  Courgettes.
 Don&#8217;t the French words for eggplants and zucchinis seem more evocative of the summer bounty? 
I can imagine kitchen counters throughout homes in Provence strewn with these oblong purple and dark green beauties, along with other ripe jewels from the sun-drenched garden: plum tomatoes and sweet red peppers. I can imagine cooks [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/roasted-rat-a-tat-stack/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
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		<title>Three Bean Salad, made anew</title>
		<link>http://nancyvienneau.com/blog/recipes/three-bean-salad-made-anew/</link>
		<comments>http://nancyvienneau.com/blog/recipes/three-bean-salad-made-anew/#comments</comments>
		<pubDate>Wed, 27 Jul 2011 02:36:57 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5728</guid>
		<description><![CDATA[
A garden will teach you.
If nothing else, the lesson is that there are no constants&#8211;what thrived one summer may do poorly the next; what escaped borers, beetles, and bunnies over one growing season may be ravaged by any or all the following. There are so many variables: too much rain, too little; stifling humidity, parching [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/three-bean-salad-made-anew/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>A Risotto for Springtime</title>
		<link>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/</link>
		<comments>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/#comments</comments>
		<pubDate>Wed, 04 May 2011 14:31:40 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=5187</guid>
		<description><![CDATA[
Making risotto invokes cooking tips I&#8217;ve come across that sound like life aphorisms, from the practical  &#8220;Your risotto is only as good as your broth.&#8221; to the lofty &#8220;Time and loving patience create the creamiest bowl.&#8221;  to the cautionary  &#8220;Never turn your back on a bubbling pot.&#8221;
I don&#8217;t make risotto often, so [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/a-risotto-for-springtime/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>White Bean Lasagna</title>
		<link>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/</link>
		<comments>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 17:51:41 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4783</guid>
		<description><![CDATA[
Think that thick lush-looking white sauce cascading over the lasagna stack is a heavy cream-based bechamel&#8212;rich beyond words?
Think again.
The sauce here doesn&#8217;t have a speck of dairy, let alone the high butterfat favorite. Nor does it use any soy or tofu based products to mimic cream or cheese.
It&#8217;s cannellini beans!

And, not just any cannellinis.  [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/white-bean-lasagna/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Sweet Roots Soup (gingered parsnip and carrot)</title>
		<link>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/</link>
		<comments>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 18:54:12 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soups/Stews]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4742</guid>
		<description><![CDATA[
Like many of you, I am regularly astonished at how foodblogs have transformed the way that we approach our cooking. Indeed, I have a wealth of cookbooks and years of anchored-to-the-stove experience. But for fresh ideas and personal connection, nothing beats the community of dedicated cooks that I have at my virtual fingertips via the [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/sweet-roots-soup-gingered-parsnip-and-carrot/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Monnezzaglia: The Leftovers</title>
		<link>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/</link>
		<comments>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/#comments</comments>
		<pubDate>Sun, 09 Jan 2011 19:02:45 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Pastas]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4657</guid>
		<description><![CDATA[
One of the most charming gifts I received this holiday was a package of Leftovers. Yes! In Italy, they are known as &#8220;Monnezzaglia.&#8221;  Pastas in all manner of shape and flavor, odds and end bits, are gathered from different runs and packaged together. My Leftovers came from a pasta factory in Puglia. 
These delicate [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/monnezzaglia-the-leftovers/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Hoppin&#8217; New Year</title>
		<link>http://nancyvienneau.com/blog/recipes/hoppin-new-year/</link>
		<comments>http://nancyvienneau.com/blog/recipes/hoppin-new-year/#comments</comments>
		<pubDate>Sat, 01 Jan 2011 22:04:12 +0000</pubDate>
		<dc:creator>goodfoodmatters</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice/Other Grains/Legumes]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://nancyvienneau.com/blog/?p=4612</guid>
		<description><![CDATA[
No self-respecting Southerner would dream of beginning a new year without a heaping bowl of Hoppin&#8217; John. No ma&#8217;am. Black-eyed peas simmered to creamy bite with jasmine rice plumped up in its savory broth insure the finest form of good luck, if only by the fact that you are mighty lucky to dine on such [...]]]></description>
		<wfw:commentRss>http://nancyvienneau.com/blog/recipes/hoppin-new-year/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
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