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This recipe combines the luxury of real whipped cream with the healthfulness of low-fat yogurt. Its great with fresh berries and keeps well in the refrigerator for up to 2 days.
This vegan broccoli soup is as rich and thick like a cream-based soup, without the fat or guilt. Hint: Its blending the veggies that makes it so hearty.
No spiralizer necessary! A vegetable peeler (or a Saladacco) turns zucchini and yellow squash into fettuccine-like ribbons.
Once upon a time, every American cook had a personal recipe for ketchup. This recipe, from Vegetarian Times Executive Chef Ann Gentry, lets you recreate the sweetly-spicy goodness of a homemade condiment.
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