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	<title>Vino &#187; mushrooms</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Udon Noodle Soup</title>
		<link>http://www.eatatvino.com/2010/05/30/udon-noodle-soup/</link>
		<comments>http://www.eatatvino.com/2010/05/30/udon-noodle-soup/#comments</comments>
		<pubDate>Mon, 31 May 2010 00:38:16 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[japanese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=641</guid>
		<description><![CDATA[Alright, so we may not get cold Winter nights here in LA, but that doesn&#8217;t mean we can&#8217;t enjoy some warm japanese udon noodle soup when it gets &#8220;cold&#8221; here. As promised, this is the recipe I made with the green garlic chili paste.  Obviously, you can substitute regular garlic, or another chili paste if [...]]]></description>
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		<slash:comments>0</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>Quinoa with Chard and Mushrooms</title>
		<link>http://www.eatatvino.com/2010/04/25/quinoa-with-chard-and-mushrooms/</link>
		<comments>http://www.eatatvino.com/2010/04/25/quinoa-with-chard-and-mushrooms/#comments</comments>
		<pubDate>Sun, 25 Apr 2010 22:06:40 +0000</pubDate>
		<dc:creator>amrita</dc:creator>
				<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[quinoa]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=554</guid>
		<description><![CDATA[This was my first-ever quinoa meal and I loved it so much that I have been hunting quinoa recipes ever since. Source: www.seriouseats.com; Adapted from Martha Stewart Living, January 2010. Serves: 4 Prep time: 30-40 minutes Ingredients 1 cup quinoa 1 tablespoon olive oil 1 pound Swiss chard, chopped Small pinch red pepper flakes (to taste) [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/04/25/quinoa-with-chard-and-mushrooms/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Blackened Mushroom Tacos</title>
		<link>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/</link>
		<comments>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 10:08:42 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[tacos]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=129</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:3 Another necessity meal! Had some mushrooms and chipotle chiles in the fridge, so we had to use them. Fortunately, it turned out really well! Ingredients: 8-12 ounce mushroom (button) sliced 1/2 medium onion (red) chopped can chipotle in adobo sauce (canned) 1 teaspoon chili powder 6-8 tortillas (corn), or [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/10/05/blackened-mushroom-tacos/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Vietnamese Seafood Stew in a Clay Pot</title>
		<link>http://www.eatatvino.com/2009/05/16/vietnamese-seafood-stew-in-a-clay-pot/</link>
		<comments>http://www.eatatvino.com/2009/05/16/vietnamese-seafood-stew-in-a-clay-pot/#comments</comments>
		<pubDate>Sat, 16 May 2009 23:21:50 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[vietnamese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=210</guid>
		<description><![CDATA[Source:Julie O&#8217;Hara on NPR Prep Time:60+ Minutes Servings:4 Well, we do not own a clay pot so we made this in our oven-proof kitchenware and it was still phenomenal. This is really easy to make and most of the cooking time is actually in the oven. I like tilapia because its sustainable (well, so far [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/05/16/vietnamese-seafood-stew-in-a-clay-pot/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean Burgers</title>
		<link>http://www.eatatvino.com/2009/03/27/bean-burgers/</link>
		<comments>http://www.eatatvino.com/2009/03/27/bean-burgers/#comments</comments>
		<pubDate>Sat, 28 Mar 2009 05:27:23 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=209</guid>
		<description><![CDATA[Source:Lori&#8217;s Vegetarian Recipe Book Prep Time:10-30 Minutes Servings:4 I always remember Lori when I make this because she made it frequently when we lived together. Clearly, I loved it because I am still making it You can make this with pinto beans as well. I have not included bread and lettuce and seasonings to actually [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/03/27/bean-burgers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Couscous with Portabellas and Sun Dried Tomatoes</title>
		<link>http://www.eatatvino.com/2008/05/18/couscous-with-portabellas-and-sun-dried-tomatoes/</link>
		<comments>http://www.eatatvino.com/2008/05/18/couscous-with-portabellas-and-sun-dried-tomatoes/#comments</comments>
		<pubDate>Mon, 19 May 2008 06:34:28 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=199</guid>
		<description><![CDATA[General Entree Source:www.allrecipes.com Prep Time:10-30 Minutes Servings:4 We tried this for dinner the other day and loved it. It might work better as a side dish for some people but we had it as a main dish. Ingredients: 1 cup sun dried tomatoes 1.5 cup vegetable stock 10 ounce couscous 1 teaspoon olive oil 3 [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/05/18/couscous-with-portabellas-and-sun-dried-tomatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chiang Mai Noodles (or Rice)</title>
		<link>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/</link>
		<comments>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 05:36:23 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=108</guid>
		<description><![CDATA[Thai Entree Source: Jackum Brown&#8217;s &#8220;Vegetarian Thai&#8221; Prep Time:10-30 Minutes Servings:4 UPDATE: I had a note in here saying that you can only do this with egg noodles, but I was sorely mistaken, so I removed that piece of bad advice. We&#8217;ve been making this for years, but I kept forgetting to put it into [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chinese (Vegetarian) Oyster Sauce Stir-fry</title>
		<link>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/</link>
		<comments>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/#comments</comments>
		<pubDate>Mon, 19 Nov 2007 06:36:37 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=104</guid>
		<description><![CDATA[Chinese Entree Source:Adit&#8217;s Laboratory Prep Time:10-30 Minutes Servings:2 There are a lot of ingredients here, but most are easy and will be in your kitchen. The vegetarian oyster sauce is the only thing that might require some searching. Most Asian grocery stores will carry it. Obviously, once can substitute any vegetables you like. In fact, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/11/18/chinese-vegetarian-oyster-sauce-stir-fry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mega Veggie Burrito</title>
		<link>http://www.eatatvino.com/2007/06/04/mega-veggie-burrito/</link>
		<comments>http://www.eatatvino.com/2007/06/04/mega-veggie-burrito/#comments</comments>
		<pubDate>Mon, 04 Jun 2007 23:36:51 +0000</pubDate>
		<dc:creator>suneel</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=234</guid>
		<description><![CDATA[Mexican LunchSource:Vegetarian TimesPrep Time:10-30 MinutesServings:4 You could substitute chili powder with taco seasoning for this recipe. Ingredients: 1 tablespoon olive oil 8 ounce seitan sliced thinly 3/4 cup corn kernels (frozen) 1/2 cup mushroom (button) diced 1 large pepper (green) diced 4 tomatillos diced, optional 1 cup salsa 1 tablespoon chili powder 1 teaspoon cumin [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/06/04/mega-veggie-burrito/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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