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Showing only recipes by “Walter Willett.”

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22575
tofu-ldquoeggrdquo-salad

Tofu “Egg” Salad

Surprisingly similar to the real thing! Serve this as you would regular egg salad—in a sandwich (on whole-grain bread or in a whole...

22576
portobello-pizzas

Portobello Pizzas

Portobello mushroom caps are ideal containers for vegetables and cheese. These fit perfectly onto toasted English muffins, and can thus b...

22577
taboo-less-tabouleh

Taboo-less Tabouleh

Here’s a greened-up version if the classic bulgur wheat salad, making it more herb-and vegetable-centric. The best tool for making ...

22578
baked-vanilla-cinnamon-coated-nuts

Baked Vanilla-Cinnamon-Coated Nuts

A sweet egg coating baked onto nuts practically makes them into cookies. This is a heavenly portable snack, and it’s also great for...

22579
buttermilk-ranch-dressing

Buttermilk Ranch Dressing

A really good alternative to that ever-popular staple, this is the cleanest version around! It keeps for a week or more, if stored in a t...

22580
easy-three-bean-chili

Easy Three-Bean Chili

This makes a lot! Refrigerate or freeze any extra in a tightly covered container. (Freezing it in individual serving-size containers can ...

22581
mushroom-barley-burgers

Mushroom-Barley Burgers

Here is a delicious departure from other vegetable burgers. Cook the barley well ahead of time. One cup of raw barley should yield 3 cups...

22582
vegetable-almond-fried-rice

Vegetable Almond Fried Rice

If you set up everything ahead of time, with all your ingredients by the stove and ready, this stir-fry will go really quickly. Just heat...

22583
braised-greens-with-walnuts-and-sour-cherries

Braised Greens with Walnuts and Sour Cherries

Tart fruit is a welcome surprise in savory dishes-especially this one, where the nicely pungent accent from the toasted walnuts rounds it...

22584
spaghetti-squash

Spaghetti Squash

For a mild and very satisfying high-volume dish, spaghetti squash is a terrific choice. Spaghetti squash looks like a plain, large, yello...

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