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Blending and mashing vegetables in broth and adding coconut milk gives this vegetarian soup recipe a bisque-like texture without the dairy.
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"This bread hits all the comfort spots in my soul," says blogger Joy the Baker. "It's yeasty and soft. It's filled with cinnamon and sugar. AND! You pull it apart in sheets. And you eat it... all. Eat it all."
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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes, plus at least 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetarian Potpie Recipe from Food Network
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Ok ... who hasn't eaten chipped beef? It is a great comfort food that I think we all have had at one time. My mom used to make it and then I even bought the Stouffers...
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This simple chowder recipe made with canned salmon and fresh potatoes, carrots, and celery is a tasty dinner that's easy on the budget.
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Made with coconut flour, cranberries, and jalapeño, these pseudo cornbread muffins would make a great addition to a Thanksgiving table.
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The very best blueberry cobbler recipe I've found! A cakey biscuit topping with a slight crunch on top, and delicious blueberries hidden on the bottom. The perfect summer treat.
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