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	<title>Fork Fingers Chopsticks &#187; Vegetarian</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Kale: Irish Colcannon Mashed Potatoes &amp; Halloween</title>
		<link>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/</link>
		<comments>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 04:28:03 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Irish]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[Halloween]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3566</guid>
		<description><![CDATA[For the Irish, mashed potatoes mixed with kale and cabbage are prized. This national dish is also a favorite for Halloween - creamy potatoes with butter, garlic and nutmeg and the added texture of sauted kale and cabbage. The cultural connection makes the dish even more tasty.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/kale-irish-colcannon-mashed-potatoes-halloween/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Kale: Catalonian (Spanish) Greens with Raisins and Pine Nuts</title>
		<link>http://forkfingerschopsticks.com/kale-catalonian-spanish-greens-with-raisins-and-pine-nuts/</link>
		<comments>http://forkfingerschopsticks.com/kale-catalonian-spanish-greens-with-raisins-and-pine-nuts/#comments</comments>
		<pubDate>Fri, 07 Oct 2011 00:30:42 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Raisin]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Catalonia]]></category>
		<category><![CDATA[Espinaca pasas pinones]]></category>
		<category><![CDATA[lacinato]]></category>
		<category><![CDATA[leafy greens]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3522</guid>
		<description><![CDATA[Kale – there’s so much more to make with this leafy green than kale chips. Try this easy recipe for Catalonian (Spanish) sautéed greens with golden raisins and pine nuts. ]]></description>
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		<slash:comments>10</slash:comments>
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		<item>
		<title>Brazilian Orange Raw Kale Salad</title>
		<link>http://forkfingerschopsticks.com/brazilian-orange-raw-kale-salad/</link>
		<comments>http://forkfingerschopsticks.com/brazilian-orange-raw-kale-salad/#comments</comments>
		<pubDate>Fri, 22 Jul 2011 23:15:49 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Brazilian]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Kale]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Salad dressing]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3485</guid>
		<description><![CDATA[The first time I ate feijoada, it was served with an excellent collard green salad. It was the perfect compliment to the rich and thick black bean stew. Brazilian green salad is also made with kale. Since I grow kale in my garden and I know that many of you are looking for additional ways to use this healthy green, I created this easy recipe that does not involve turning on the stove or oven.]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Black Beans:  Molletes &#8211; Mexican Refried Bean Open Sandwich</title>
		<link>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 13:40:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3378</guid>
		<description><![CDATA[Molletes (pronounced mo -YEY -tes) are a simple Mexican snack made from refried black beans, melted cheese and bread.  When I lived in Mexico, these open sandwiches quickly became a favorite, especially when topped with fresh pico de gallo.
]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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		<item>
		<title>Black Beans: Cuban Frijoles Negros</title>
		<link>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-cuban-frijoles-negros/#comments</comments>
		<pubDate>Tue, 31 May 2011 01:55:48 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bean]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[frijoles negros]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turtle beans]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3359</guid>
		<description><![CDATA[In most Latino homes, you’ll find some beans ready to eat. My kitchen is no different. I’ve got an assortment of dried beans and cans in the pantry. Yet, it’s the black beans in the freezer and the fridge that are prized and a necessity. Frijoles negros, “turtle beans,” “caraota,” and “habichuela negra,” are just a few of the names for this small, shiny, sweet legume that is predominantly used in the Carribean, central Mexico, the Yucatan, and African cooking.]]></description>
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		<slash:comments>9</slash:comments>
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