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	<title>Cafe Fernando - Food Blog &#187; Vegetarian</title>
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	<link>http://cafefernando.com</link>
	<description>Cafe Fernando - Food Blog</description>
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		<title>Vera&#8217;s Almodrote</title>
		<link>http://cafefernando.com/veras-almodrote/</link>
		<comments>http://cafefernando.com/veras-almodrote/#comments</comments>
		<pubDate>Mon, 21 Feb 2011 16:24:22 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Friends]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[alaçatı]]></category>
		<category><![CDATA[almodrote]]></category>
		<category><![CDATA[almodrote de kalavasa]]></category>
		<category><![CDATA[vera]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=721</guid>
		<description><![CDATA[Here&#8217;s the first dish Vera prepared with the ingredients we bought from the Alaçatı farmers market: Almodrote de Kalavasa. It is a zucchini flan with Sephardic origins and very close to the zucchini au gratin my mother used to make when I was a little boy. Actually, not much has changed since then; I still [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/veras-almodrote/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Baked Pasta with Tomatoes, Mozzarella and Aged Gouda</title>
		<link>http://cafefernando.com/baked-pasta-with-tomatoes-mozzarella-and-aged-gouda/</link>
		<comments>http://cafefernando.com/baked-pasta-with-tomatoes-mozzarella-and-aged-gouda/#comments</comments>
		<pubDate>Wed, 19 Aug 2009 18:05:05 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aged gouda]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[jamie oliver]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=465</guid>
		<description><![CDATA[Here&#8217;s a post I&#8217;ve been sitting on for a year now. Yes, a year. I know, it&#8217;s crazy. But by the time I decided to write about it last year, tomato season had already ended. And I just didn&#8217;t want to torture you with this wonderful recipe in the middle of the winter when juicy, [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/baked-pasta-with-tomatoes-mozzarella-and-aged-gouda/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Peas with Marjoram</title>
		<link>http://cafefernando.com/peas-with-marjoram/</link>
		<comments>http://cafefernando.com/peas-with-marjoram/#comments</comments>
		<pubDate>Thu, 18 Jun 2009 17:50:07 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[marjoram]]></category>
		<category><![CDATA[peas]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=436</guid>
		<description><![CDATA[Peas with marjoram&#8230; Simple, seasonal and delicious. First in a series of dishes Baking Fairy and I cooked together. I must have mentioned her here before. She is one of my closest friends. And the one living the farthest. A few years back, she fell in love with Costa Rica, left her job in California [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/peas-with-marjoram/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Creamy Braised Brussels Sprouts</title>
		<link>http://cafefernando.com/creamy-braised-brussels-sprouts/</link>
		<comments>http://cafefernando.com/creamy-braised-brussels-sprouts/#comments</comments>
		<pubDate>Wed, 11 Feb 2009 14:16:19 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[braised brussels sprouts]]></category>
		<category><![CDATA[braising]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[heavy cream]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=361</guid>
		<description><![CDATA[I would have never imagined that I&#8217;d find myself daydreaming about Brussels sprouts one day. It happens to me a lot with ice cream, Nutella-filled mini doughnuts, bagels and Korova cookies, but never with Brussels sprouts. That was until I took a chance and tried the Creamy Braised Brussels Sprouts recipe from Molly Stevens&#8217; &#8220;All [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/creamy-braised-brussels-sprouts/feed/</wfw:commentRss>
		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>Mushroom Soup with Chervil Cream</title>
		<link>http://cafefernando.com/mushroom-soup-with-chervil-cream/</link>
		<comments>http://cafefernando.com/mushroom-soup-with-chervil-cream/#comments</comments>
		<pubDate>Thu, 29 Jan 2009 06:36:22 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[chervil]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[mushroom soup]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=352</guid>
		<description><![CDATA[Can you imagine Martha serving an ordinary soup at a Thanksgiving dinner? Exactly. But that&#8217;s not the only reason why I bookmarked this mushroom soup as soon as I saw its photo gleaming on page 146 of Martha Stewart Living&#8217;s November 2006 issue, where she entertained 20+ guests at her farm in Bedford, New York. [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/mushroom-soup-with-chervil-cream/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
		</item>
		<item>
		<title>How to Make a Flavorful Vegetable Broth</title>
		<link>http://cafefernando.com/how-to-make-a-flavorful-vegetable-broth/</link>
		<comments>http://cafefernando.com/how-to-make-a-flavorful-vegetable-broth/#comments</comments>
		<pubDate>Wed, 21 Jan 2009 19:47:16 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[how to make vegetable broth]]></category>
		<category><![CDATA[vegetable broth]]></category>

		<guid isPermaLink="false">http://cafefernando.com/?p=334</guid>
		<description><![CDATA[Preparing a well-balanced, flavorful vegetable broth at home is not only easy, but also a great way to salvage leftover vegetables in your fridge. Simmering a handful of vegetables, herbs and spices with water will reward you with nutritious and fragrant soups, risottos, stews, braises and countless other dishes. Just throw them in a pot, [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/how-to-make-a-flavorful-vegetable-broth/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Mung Bean Salad</title>
		<link>http://cafefernando.com/mung-bean-salad/</link>
		<comments>http://cafefernando.com/mung-bean-salad/#comments</comments>
		<pubDate>Thu, 19 Jun 2008 18:24:42 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Beans and Legumes]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Turkish Cuisine]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[mung bean]]></category>
		<category><![CDATA[mung bean salad]]></category>

		<guid isPermaLink="false">http://cafefernando.com/mung-bean-salad</guid>
		<description><![CDATA[The above mung bean salad wasn&#8217;t actually included in the original &#8220;San Francisco on The Bosphorus&#8221; menu. Instead, I planned to prepare another traditional salad called Gavurdagi, which is usually served at kebab restaurants. A small Mexican restaurant on Columbus Street (crossing Chestnut) that we used to visit with colleagues for lunch on a regular [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/mung-bean-salad/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Celeriac with Green Apple and Orange</title>
		<link>http://cafefernando.com/celeriac-with-green-apple-and-orange/</link>
		<comments>http://cafefernando.com/celeriac-with-green-apple-and-orange/#comments</comments>
		<pubDate>Tue, 04 Mar 2008 13:33:36 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Turkish Cuisine]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celeriac]]></category>
		<category><![CDATA[green apple]]></category>
		<category><![CDATA[orange]]></category>

		<guid isPermaLink="false">http://cafefernando.com/celeriac-with-green-apple-and-orange</guid>
		<description><![CDATA[It may look like a giant wart, but once you get past the knobbly exterior you are greeted by a deliciously-perfumed flesh. Celeriac, often called the vegetable world&#8217;s ugly duckling, is a fragrant root vegetable that tastes like celery minus the fibrous texture. To me, it is actually much tastier than celery due to its [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/celeriac-with-green-apple-and-orange/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Whole Wheat Spaghetti with Almond Pesto Sauce</title>
		<link>http://cafefernando.com/whole-wheat-spaghetti-with-almond-pesto-sauce/</link>
		<comments>http://cafefernando.com/whole-wheat-spaghetti-with-almond-pesto-sauce/#comments</comments>
		<pubDate>Thu, 21 Feb 2008 15:17:18 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[almond pesto]]></category>
		<category><![CDATA[spaghetti]]></category>
		<category><![CDATA[whole wheat pasta]]></category>

		<guid isPermaLink="false">http://cafefernando.com/whole-wheat-spaghetti-with-almond-pesto-sauce</guid>
		<description><![CDATA[Remember my post about how I drove mom crazy with my overeating habit? This is my second attempt to break it. Left to my own devices, I would boil an 18 ounce pack of Linguine, smother it in a rich tomato sauce prepared with a stick of butter and a head of garlic and eat [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/whole-wheat-spaghetti-with-almond-pesto-sauce/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Pasta Gratins with Goat Cheese, Sage and Mushrooms</title>
		<link>http://cafefernando.com/pasta-gratins-with-goat-cheese-sage-and-mushrooms/</link>
		<comments>http://cafefernando.com/pasta-gratins-with-goat-cheese-sage-and-mushrooms/#comments</comments>
		<pubDate>Thu, 31 Jan 2008 16:13:44 +0000</pubDate>
		<dc:creator>Cenk</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[goat's cheese]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[pasta gratin]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[whole wheat pasta]]></category>

		<guid isPermaLink="false">http://cafefernando.com/pasta-gratins-with-goat-cheese-sage-and-mushrooms</guid>
		<description><![CDATA[I am known to eat a whole pot of pasta in one sitting (and a jar of Nutella if I feel festive, but that is not our topic today). What&#8217;s more unfortunate is once I made a fatal mistake of telling this to my mother. Ever since that day, her first question on the phone [...]]]></description>
		<wfw:commentRss>http://cafefernando.com/pasta-gratins-with-goat-cheese-sage-and-mushrooms/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
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