<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Vino &#187; fusion</title>
	<atom:link href="http://www.eatatvino.com/category/fusion/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
	<lastBuildDate>Mon, 05 Dec 2011 05:22:57 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1</generator>
		<item>
		<title>Spiced Lentils with Mushrooms and Greens</title>
		<link>http://www.eatatvino.com/2011/02/05/spiced-lentils-with-mushrooms-and-greens/</link>
		<comments>http://www.eatatvino.com/2011/02/05/spiced-lentils-with-mushrooms-and-greens/#comments</comments>
		<pubDate>Sun, 06 Feb 2011 05:28:25 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=992</guid>
		<description><![CDATA[Note: You could cook and keep the lentils refrigerated up to 3 days ahead of time. Reheat gently when recooking the salad. Source: Jill Donenfeld in Food and Wine magazine Time: Approximately 45 minutes INGREDIENTS 1/2 cup brown or green lentils 3 tablespoons extra-virgin olive oil 1/2 pound shiitake mushrooms, stems discarded and caps sliced [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/02/05/spiced-lentils-with-mushrooms-and-greens/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mom&#8217;s Mexican-style Soup</title>
		<link>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/</link>
		<comments>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/#comments</comments>
		<pubDate>Mon, 17 Jan 2011 01:01:50 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[jalapeno]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=979</guid>
		<description><![CDATA[Source: Niru&#8217;s kitchen Serves: 6-8 Ingredients 14oz can stewed tomatoes 29oz can tomato sauce 1 bunch celery, chopped into small pieces 4-5 big carrots, chopped into small pieces 1 small packet frozen corn 8-10 pickled jalapenos All pepper seasoning Salt Colby cheese Tortilla chips Cooking Instructions Blend 4 jalapenos along with the stewed tomatoes Chop [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2011/01/16/moms-mexican-style-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stir-Fried Quinoa With Vegetables and Tofu</title>
		<link>http://www.eatatvino.com/2010/09/28/stir-fried-quinoa-with-vegetables-and-tofu/</link>
		<comments>http://www.eatatvino.com/2010/09/28/stir-fried-quinoa-with-vegetables-and-tofu/#comments</comments>
		<pubDate>Wed, 29 Sep 2010 04:12:54 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=918</guid>
		<description><![CDATA[Of course you can play around with the vegetables you use here or you could also make this with rice. Source: NYT&#8217;s Martha Rose Shulman Servings: 4 Time: 10 minutes (plus cooking time for quinoa) Ingredients 1/2 pound firm tofu, drained and sliced about 1/2 inch thick 2 broccoli crowns, broken into florets Salt to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/28/stir-fried-quinoa-with-vegetables-and-tofu/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Indian Tomato Shorba</title>
		<link>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/</link>
		<comments>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 02:55:30 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[indian]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=765</guid>
		<description><![CDATA[In sizzling tropical summers, spicy foods have a paradoxically cooling effect. This aromatic soup is traditionally served hot, but Sunset Magazine chilled their version.]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/08/29/spicy-indian-tomato-shorba/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Quinoa salad with shiitakes, fennel and cashews</title>
		<link>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-shiitakes-fennel-and-cashews/</link>
		<comments>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-shiitakes-fennel-and-cashews/#comments</comments>
		<pubDate>Mon, 24 May 2010 00:53:09 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[fennel]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=617</guid>
		<description><![CDATA[My favorite quinoa preparation&#8230;.  its outstanding when my personal chef make it for us Servings: 4 (as main dish) Source: LA Times&#8217; Amy Scattergood Time: 40 minutes 2 cups quinoa 1 quart water Salt 1/4 cup peanut oil 5 cloves of garlic, thinly sliced 2 cups thinly sliced fennel (about 1 large bulb) 2 cups [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-shiitakes-fennel-and-cashews/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mushroom Burgers With Almonds and Spinach</title>
		<link>http://www.eatatvino.com/2010/05/23/mushroom-burgers-with-almonds-and-spinach/</link>
		<comments>http://www.eatatvino.com/2010/05/23/mushroom-burgers-with-almonds-and-spinach/#comments</comments>
		<pubDate>Mon, 24 May 2010 00:45:19 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[fusion]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=615</guid>
		<description><![CDATA[In our attempt to consume less packaged food items, we have stopped buy veggie burgers. This means we are also trying to break away from the &#8220;vegetarian burgers = beans&#8221; mode. Here is one of our favorites so far. Source: NYT&#8217;s Martha Rose Shulman Servings: 4-6 patties Time: 45 minutes ¼ cup fine bulgur ½ [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/23/mushroom-burgers-with-almonds-and-spinach/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Quinoa Salad With Lime Ginger Dressing and Shrimp</title>
		<link>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-lime-ginger-dressing-and-shrimp/</link>
		<comments>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-lime-ginger-dressing-and-shrimp/#comments</comments>
		<pubDate>Mon, 24 May 2010 00:29:12 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[side dish]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=613</guid>
		<description><![CDATA[I say optional for the shrimp because if you want to make this vegetarian, all you have to leave that out in the end. Source: NYT&#8217;s Martha Rose Shulman Servings: 4 Time: 30 minutes (most of it to cook the quinoa) For the dressing: 2 tablespoons freshly squeezed lime juice 1 tablespoon seasoned rice wine [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/23/quinoa-salad-with-lime-ginger-dressing-and-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bulgur Veggie Burgers with Lime Mayonnaise</title>
		<link>http://www.eatatvino.com/2010/05/14/bulgur-veggie-burgers-with-lime-mayonnaise/</link>
		<comments>http://www.eatatvino.com/2010/05/14/bulgur-veggie-burgers-with-lime-mayonnaise/#comments</comments>
		<pubDate>Sat, 15 May 2010 04:51:26 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[fusion]]></category>
		<category><![CDATA[bulgur]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=595</guid>
		<description><![CDATA[We are weaning ourselves off store bought veggie burgers and trying different ones ourselves. Here is one that we really like. Source: Gourmet Magazine Prep Time:60 Minutes (of which about 25 involve active cooking) Servings: 5 1/2 cup chopped onion, divided 1 tablespoon olive oil for the mix plus additional for cooking the patties 1/2 [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/14/bulgur-veggie-burgers-with-lime-mayonnaise/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chickpeas with Baby Spinach</title>
		<link>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/</link>
		<comments>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/#comments</comments>
		<pubDate>Fri, 14 May 2010 02:04:33 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=575</guid>
		<description><![CDATA[This is a easy to put together dish that can be had with couscous or on a thick slice of roasted bread, as we usually do. The author suggests rubbing garlic on the bread. Seems like a great idea Source: New York Time&#8217;s Martha Rose Shulman Prep Time:30 Minutes Servings: 3 1 tablespoon olive oil [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Curried Mac &#8216;n&#8217; Cheese</title>
		<link>http://www.eatatvino.com/2008/06/11/curried-mac-n-cheese/</link>
		<comments>http://www.eatatvino.com/2008/06/11/curried-mac-n-cheese/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 07:57:06 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[indian]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=110</guid>
		<description><![CDATA[American Entree Source:Wherever Lori got it from Prep Time:10-30 Minutes Servings:4 I had this at Lori&#8217;s place, and this recipe is a little different from how she made it. We don&#8217;t usually have bread crumbs at home, so I make it without them. I like to use my own mixture of spices, as opposed to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/06/11/curried-mac-n-cheese/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>

