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	<title>Almost Vegan In Paradise</title>
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		<title>How to Prevent Constipation When Travelling</title>
		<link>http://almostveganinparadise.com/how-to-prevent-constipation-when-travelling/</link>
		<comments>http://almostveganinparadise.com/how-to-prevent-constipation-when-travelling/#comments</comments>
		<pubDate>Sat, 04 May 2013 06:52:07 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Tips]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=2045</guid>
		<description><![CDATA[What&#8217;s a post on constipation doing on a vegan blog? Yes, generally speaking, most vegans are not bothered by constipation. Their diet, which is high in fruits, vegetables, and whole grains, is also high in fiber. But even vegans can fall prey to traveler&#8217;s constipation. When you travel, your body&#8217;s circadian rhythm, the daily cycle that lasts just over 24 hours, gets mixed up. Most people travel to another time zone, so the times you eat, sleep, exercise, and normally go to the bathroom are changed. Also, you don&#8217;t have your normal routine and places. Your subconscious mind doesn&#8217;t feel &#8220;at home,&#8221; and your body&#8217;s elimination is missing the normal cues that you have at home. In addition, especially if you&#8217;re flying, dehydration can be an issue. Even if you have enough fiber, if you don&#8217;t have enough water, you can get clogged up. So how can you prevent constipation when travelling? Here are some tips: Fill up on fiber for two days before you leave. That means lots of whole grains, and especially beans, raw fruits, and vegetables. The fiber is more difficult to compact, meaning easier to pass stools when you do get the urge to go, even [...]]]></description>
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		<title>Vegan Portuguese Bean Soup Recipe</title>
		<link>http://almostveganinparadise.com/vegan-portuguese-bean-soup-recipe/</link>
		<comments>http://almostveganinparadise.com/vegan-portuguese-bean-soup-recipe/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 05:45:24 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=2032</guid>
		<description><![CDATA[Everyone in Hawaii, regardless of their ethnicity, has eaten Portuguese bean soup. The original is made with Portuguese sausage, a spicy, garlicky sausage. To make it vegan, I took the spices without the meat, and added them to the remaining soup ingredients&#8211;potatoes, carrots, and kidney beans. And because I like a thicker soup, I mashed some of it to thicken it. (You can read about other ways to thicken vegan soups in an earlier post I did). The result is a hearty comfort food, perfect for chilly nights. (Yes, we do have cold&#8211;to us!&#8211;weather in Hawaii!) It&#8217;s simple to make, and just thinking about it is making me crave some. Sigh. Recipe: Vegan Portuguese Bean Soup Ingredients: 1 large onion, cut into narrow wedges 2 TABLESPOONS canola oil 1 TABLESPOON sesame oil 1 TABLESPOONS chopped garlic 1/4 teaspoon black pepper 1/4 teaspoon cayenne 1 teaspoon paprika 1 teaspoon ground cumin 1-1/2 teaspoons salt 1 large carrot, cut into half moons 2 large potatoes, cubed 2 cans (each 15.25 ounces, 432 grams) kidney beans, rinsed and drained 1 can (8 ounces, 227 grams) tomato sauce 4 cups water 2 TABLESPOONS sugar 2 TABLESPOONS chopped parsley, or 2 teaspoons parsley flakes 1 [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vegan Pumpkin Pie</title>
		<link>http://almostveganinparadise.com/vegan-pumpkin-pie/</link>
		<comments>http://almostveganinparadise.com/vegan-pumpkin-pie/#comments</comments>
		<pubDate>Thu, 22 Nov 2012 09:06:48 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=2019</guid>
		<description><![CDATA[No Thanksgiving would be complete without pumpkin pie. But the traditional recipe calls for eggs and milk. The tricky part for vegans is how to get the filling to set without the eggs and milk that make it like a pumpkin custard. The milk part is easy. Substitute a nondairy milk, like soy, rice, or almond. In this recipe, the eggs are replaced by cornstarch, something almost everyone has in their pantry. The filling thickens while it cooks, but for best texture, refrigerate this pie before eating. You can eat it warm (I just did!), but it&#8217;s still pretty soft. Vegan Pumpkin Pie Recipe 1 prepared pie shell, unbaked Filling: 1-2/3 cup pumpkin puree 1-1/2 cup nondairy milk 5 Tablespoons cornstarch 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Combine filling ingredients together in a large bowl. Mix very well, to dissolve the sugar and cornstarch. Pour into the pie shell. You might have a little too much filling. I pour it into an oven-safe small container, such as a ramekin or mug. Put the pie and the small container on a cookie sheet. Bake at 350 degrees F for 1 hour. For [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Vegetarian and Vegan Substitutions for Dishes</title>
		<link>http://almostveganinparadise.com/vegetarian-and-vegan-substitutions-for-dishes/</link>
		<comments>http://almostveganinparadise.com/vegetarian-and-vegan-substitutions-for-dishes/#comments</comments>
		<pubDate>Sat, 17 Nov 2012 12:09:57 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=2007</guid>
		<description><![CDATA[If you need to transform or alter a dish this Thanksgiving, or at any other meal, so that a vegetarian can eat it, and you are not sure what to do, here are some ways to do so. In this other post, I listed some vegetarian-friendly Thanksgiving dishes and suggestions. Vegetarian Substitutions for Bacon In cases where bacon is added mostly for flavor, such as in a chowder, or a potato salad, you can often use some toasted sesame oil instead. Start with 1 teaspoon, because it has a strong flavor. You can often find this in the Asian foods aisle of any grocery store. It&#8217;s the dark oil with a strong aroma. You can also try adding a tiny bit of liquid smoke. This adds the smokiness that bacon adds, but it won&#8217;t do anything for the texture. This is also in grocery stores, near the hot and Worchestershire sauces. (NOTE: Worchestershire sauce is not vegetarian. It has anchovies in it.) Where bacon is used for a salty crunch, you can use vegetarian bacon bits. These are often made from flavored soy protein. These may be available in a grocery store. Read the label on the bottle of imitation [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>What Do Vegetarians Eat for Thanksgiving?</title>
		<link>http://almostveganinparadise.com/what-do-vegetarians-eat-for-thanksgiving/</link>
		<comments>http://almostveganinparadise.com/what-do-vegetarians-eat-for-thanksgiving/#comments</comments>
		<pubDate>Fri, 16 Nov 2012 08:57:14 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Dressing/Sauce]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Main Dish]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1985</guid>
		<description><![CDATA[Funny Save a Turkey Vegetarian Thanksgiving Shirt Thanksgiving has a special place in my heart, because I chose the day after Thanksgiving to become a vegetarian, way back in 1983. I liked turkey, mashed potatoes, gravy, and stuffing, and I wanted to eat that one more time before giving it all up. Every year, more and more families are faced with the question of what to serve a vegetarian for Thanksgiving. Turkey is obviously out&#8211;but a slab of tofu or can of beans won&#8217;t exactly cut it, will it? The good news is, other than the turkey, vegetarians have a lot to eat. All the side dishes are usually vegetarian, unless they are made with bacon, for example. Vegetarian Friendly Thanksgiving Dishes Mashed Potatoes Stuffing (made without giblets or meat-based stock) Cranberry Sauce Gravy (made without giblets, pan drippings, or meat-based stock) Peas Brussel Sprouts Green Bean Casserole (made without bacon) Sweet Potatoes or Yams Pumpkin Pie Here is a vegan pumpkin pie recipe that I&#8217;ve used for years. It uses nondairy milk and cornstarch as thickener. It sets up better if chilled. Watch Out for These Ingredients Meat-based stock Bacon Gelatin (in some pies, especially chiffon pies) Marshmallows (contain [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How Fast Can You Make Vegan Ice Cream?</title>
		<link>http://almostveganinparadise.com/how-fast-can-you-make-vegan-ice-cream/</link>
		<comments>http://almostveganinparadise.com/how-fast-can-you-make-vegan-ice-cream/#comments</comments>
		<pubDate>Sat, 03 Nov 2012 01:15:05 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Ice cream]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1954</guid>
		<description><![CDATA[When I was doing research for my book, The New Scoop: Recipes for Dairy-Free, Vegan Ice Cream in Unusual Flavors (Plus Some Old Favorites), many people were complaining that the recipes out there called for cooking and cooling, then chilling, then churning. That meant waiting at least several hours before you could have ice cream. But I knew that was unnecessary. You can make vegan ice cream, start to finish, in less than 30 minutes, if you have several things in place. Don&#8217;t believe me? Here&#8217;s proof. I just made a batch of Pineapple Coconut Milk Ice Cream. I took pictures in front of my new clock, so you could see how long it took. So I took out my ingredients, measured them, and added them to the blender. Time was 2:17 pm. Next I blended the mixture to make my base. Time was 2:21 pm. Last step was to churn in the ice cream machine until done. Then I scooped it out and here is the finished product. Time was 2:36. So you can see the whole thing took less than 30 minutes. Consider it took me about 10 minutes to measure the ingredients into the blender. And the [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Trying out the Garden of Eden Gardening Method</title>
		<link>http://almostveganinparadise.com/trying-out-the-garden-of-eden-gardening-method/</link>
		<comments>http://almostveganinparadise.com/trying-out-the-garden-of-eden-gardening-method/#comments</comments>
		<pubDate>Sun, 21 Oct 2012 00:58:56 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Tips]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1941</guid>
		<description><![CDATA[So I&#8217;ve decided I have nothing to lose by trying the gardening method in the film Garden of Eden. See this post for more information on the Garden of Eden farming method. In short, a thick layer of wood chip and leaf mulch is added over a layer of compost over your garden area. The mulch holds water in and slowly breaks down, adding to the nutrient matter of the soil. It also prevents the soil from hardening. I got my hands on a truckload of free chipped branches and leaves from a local woodtrimmer. Good thing it was only a &#8220;small&#8221; truck! I hauled a bunch of it to the compost bins, to break down into future compost. Then I added some in the garden and in the containers with plants. Even though I have less than the method calls for (about 2 inches instead of the 4-6 inches thick,) I can see a difference. My plants don&#8217;t droop as much when I go to water them. One thing that&#8217;s hard is I find the tiniest transplants get smothered by the mulch, or I can&#8217;t see them to water them. But otherwise, it seems great. A friend said the [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Vegan Artisan Cheese Book Launch Party</title>
		<link>http://almostveganinparadise.com/vegan-artisan-cheese-book-launch-party/</link>
		<comments>http://almostveganinparadise.com/vegan-artisan-cheese-book-launch-party/#comments</comments>
		<pubDate>Wed, 17 Oct 2012 23:23:36 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1931</guid>
		<description><![CDATA[If you are able to be in San Francisco this Saturday night, I highly recommend attending the book launch party for Miyoko Schinner&#8217;s new book, Artisan Vegan Cheese. Miyoko is a character, very down to earth, funny, and an amazing chef. I had the pleasure of eating her food, including vegan sushi and more than a dozen of the cheeses from her book, in San Francisco last week. They were delicious!!!!!! In fact, I have the book on order right now and am drooling just thinking about it. What can you expect? Here are some pictures from the event I attended&#8230; You can see a bit of the vegan cheddar on the top left, between the grapes and apples. Then some blue cheese (mmm!) in the middle, and a log on the upper right of cheese rolled in herbs, which included a touch of unexpected mint. They were creamy, savory, and had wonderful ripe, aged cheese flavor. Simply fabulous. Almost all are cashew nut based, and some are raw. Each different cheese had a different flavor. Yes, I tasted each and every one! There was also vegan brie and cream cheese. Lovely and spreadable on crackers or slices of fruit. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A New Old Method of Gardening</title>
		<link>http://almostveganinparadise.com/a-new-old-method-of-gardening/</link>
		<comments>http://almostveganinparadise.com/a-new-old-method-of-gardening/#comments</comments>
		<pubDate>Mon, 17 Sep 2012 10:09:24 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Gardening]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1927</guid>
		<description><![CDATA[. I just watched a movie called Garden of Eden, which shows an easy, organic, almost too good to be true method of gardening based on the way Nature does things. It&#8217;s the kind of thing where you go, Duh&#8230;why didn&#8217;t I think of that? Simply put, you heavily mulch your garden with wood chips. That&#8217;s it. This mimics what happens in Nature, when ground is covered by fallen leaves and branches, or grass. It maintains moisture in the soil far below, breaks down slowly, adding nutrients, and reduces weeding, watering and fertilizing dramatically. I am excited to try to apply this to our garden this year. Our season is about to start in two months, so as soon as I can get my hands on some chipped tree branches, I am in business! In fact, as luck would have it, we are scheduling a tree trimming at our house, so that may be exactly what I need&#8230;keeping my fingers crossed. If this sounds interesting to you, check out the movie. You can watch the whole thing. It&#8217;s 1 hour and 45 minutes, but extremely eye opening. http://www.youtube.com/watch?v=AJGW4Va1Ex4 And if you&#8217;ve tried this method, please leave a comment and let [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How to Grow Lemongrass</title>
		<link>http://almostveganinparadise.com/how-to-grow-lemongrass/</link>
		<comments>http://almostveganinparadise.com/how-to-grow-lemongrass/#comments</comments>
		<pubDate>Fri, 20 Jul 2012 08:55:31 +0000</pubDate>
		<dc:creator>4alina</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Ice cream]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Vegan]]></category>

		<guid isPermaLink="false">http://almostveganinparadise.com/?p=1919</guid>
		<description><![CDATA[I wrote a guest blog post on author and gardener Cherie Foster Colburn&#8217;s blog. Consider growing lemongrass if you want something that is very low maintenance, grows fast, and works to flavor food and beverages. Plus you can start plants from the stuff you buy at the grocery store. Read the blog post to see how. And there&#8217;s a recipe for Lemongrass Ginger Mint Sorbet, too! Perfectly refreshing for these hot summer days. Go check it out.]]></description>
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