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Elderberry
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Lentils
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Rice
Corn
Kasha
Bulgur
Quinoa
Semolina
Barley
Couscous
Wild rice
Wheat berries
Freekeh
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Spelt
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Parsley
Basil
Dill
Chervil
Coriander
Celery
Bell Pepper
Banana pepper
Chili pepper
Inflorescence vegetables
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Root vegetables
Fruit vegetables
Broccoli
Artichoke
Cauliflower
Romanesco
Edible flowers
Broccolini
Brussels sprouts
Bok Choy
Sauerkraut
Kale
Spinach
Leek
Red Cabbage
Fennel
Endive
Cabbage
Rucola
Coleslaw
Watercress
Belgian Endive
Escarole
Savoy cabbage
Swiss chard
Winter purslane
Asparagus
Rhubarb
Bamboo
Kohlrabi
Beet
Carrot
Potato
Sweet potato
Water chestnuts
Parsnip
Onion
Horseradish
Garlic
Jerusalem artichoke
Tapioca
Celeriac
Black salsify
Radish
rutabaga
parsley root
Turnip
Cassava
Pumpkin
Zucchini
Green beans
Beans
Eggplant
Squash
Fava beans
Pasta
Puff Pastry
Gnocchi
Seitan
Soy products
Vegan deli slices
Coconut milk
Rice noodles
Noodles
Soy cheese
Tofu
Soy yogurt
Tempeh
Soy pudding
TVP
Soy Ice Cream
Soy milk
Pasta with Brussels Sprouts and Walnut Sauce
Tortillas with Winter Purslane, Lentils, Walnuts and Salsa
Colorful Fall Salad with Squash and Tahini Dressing
Spicy Vegan Parmesan Walnuts
Review: Cinnamon-Soaked Wheat Berry Salad
Quinoa and Pickled Beet Salad with Pears and Mint
Marinated Kohlrabi and Mango Salad
Thai Curried Hokkaido Soup with Kale
Broccoli and Sweet Potato Stir-Fry
Warm Salad of Roasted Potatoes, Spiced Chickpeas and Spinach
Tomato Bruschetta with Vegan Feta Spread
Field Salad, Kohlrabi and Apple Salad with Minty Poppy seed Dressing
Apricot Vegan Cream Cheese Bruschetta
Tofu Salad Wraps
Purple Sprouting Broccoli on Pasta
Tagliatelle with Mushroom and Tofu Ragù
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Meals
Appetizers
Soups
Beverages
Breads and Muffins
Breakfast
Condiments
Desserts and Sweets
Main Dishes
Lunch
Pasta & Noodles
Stew
Raw
Salads
Side Dishes
Snacks
Spreads and Dips
Ingredients
Fruit
Grains
Legumes
Herbs and spices
Nuts
Processed food
Vegetables
Fruit vegetables
Inflorescence vegetables
Leaf vegetables
Root vegetables
Stem vegetables