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	<description>Or how we pursue the art of gourmet cooking and friendly throwdowns</description>
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		<title>Cornish Pasties with Pork Belly</title>
		<link>http://thefoodiecollective.com/2013/05/20/cornish-pasties-with-pork-belly/</link>
		<comments>http://thefoodiecollective.com/2013/05/20/cornish-pasties-with-pork-belly/#comments</comments>
		<pubDate>Mon, 20 May 2013 18:20:51 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Chris]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[throwdowners]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[bay leaves]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[British]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[Cornish]]></category>
		<category><![CDATA[cornish pasties]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Gladys Mann]]></category>
		<category><![CDATA[gravvy]]></category>
		<category><![CDATA[Hamlyn Publishing]]></category>
		<category><![CDATA[high tea]]></category>
		<category><![CDATA[pasties]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pastry ingredients]]></category>
		<category><![CDATA[prok belly]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[short pastry]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[vidalia onions]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1695</guid>
		<description><![CDATA[BY CHRIS ELVIDGE FROM THE TEA THROWDOWN The inspiration for these came from an old cookbook that came to me from my grandmother. Cornish pasties are basically meat pies that can be eaten with the hands, which was important as they were a common lunch staple of laborers, who had to eat standing. I added [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1695&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/05/20/cornish-pasties-with-pork-belly/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/05/chist-e-tea-time-1.jpg?w=580" medium="image">
			<media:title type="html">Cornish Pasties</media:title>
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/05/chist-e-tea-time-3.jpg?w=580" medium="image">
			<media:title type="html">Cornish Pasties</media:title>
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	</item>
		<item>
		<title>Homemade pasta carbonara workshop at Santropol Roulant</title>
		<link>http://thefoodiecollective.com/2013/05/01/homemade-pasta-carbonara-workshop-at-santropol-roulant/</link>
		<comments>http://thefoodiecollective.com/2013/05/01/homemade-pasta-carbonara-workshop-at-santropol-roulant/#comments</comments>
		<pubDate>Wed, 01 May 2013 22:11:15 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Amanda]]></category>
		<category><![CDATA[Katherine]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Workshop]]></category>
		<category><![CDATA[Amanda Piedimonte]]></category>
		<category><![CDATA[carbonara]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking class]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[food organization]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[fresh pasta]]></category>
		<category><![CDATA[Katherine Macnaughton]]></category>
		<category><![CDATA[loving food]]></category>
		<category><![CDATA[montreal]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pasta carbonara]]></category>
		<category><![CDATA[pasta dough]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[Santropol Roulant]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[throwdowners]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1691</guid>
		<description><![CDATA[The best part of loving food is sharing it. That is why The Foodie Collective jumped on the opportunity to give cooking classes at our favorite food organization Santropol Roulant. On May 30th, Throwdowners Katherine Macnaughton and Amanda Piedimonte will host a fresh pasta carbonara cooking class. Be prepared to roll up your sleeves as [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1691&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/05/01/homemade-pasta-carbonara-workshop-at-santropol-roulant/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">jeanfrancoismichaud</media:title>
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/05/250685_10151003703880708_1152092475_n.jpg?w=580" medium="image">
			<media:title type="html">Fresh Pasta</media:title>
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	</item>
		<item>
		<title>Getting noticed for all the right reasons</title>
		<link>http://thefoodiecollective.com/2013/04/25/getting-noticed-for-all-the-right-reasons/</link>
		<comments>http://thefoodiecollective.com/2013/04/25/getting-noticed-for-all-the-right-reasons/#comments</comments>
		<pubDate>Thu, 25 Apr 2013 16:14:20 +0000</pubDate>
		<dc:creator>Amanda Piedimonte</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1685</guid>
		<description><![CDATA[BY JULIE-ANNE PETRILLI Yesterday&#8217;s La Presse+ featured an article on community-oriented food projects and the Foodie Collective was included. We find it very encouraging to see projects such as ours getting visibility and gaining popularity as they represent another dimension of Montréal&#8217;s already well established reputation as a foodie city. We are also very touched [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1685&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/04/25/getting-noticed-for-all-the-right-reasons/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">apiedimonte</media:title>
		</media:content>

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			<media:title type="html">photo (1)</media:title>
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	</item>
		<item>
		<title>TEE TIME ARANCINI</title>
		<link>http://thefoodiecollective.com/2013/04/04/tee-time-arancini/</link>
		<comments>http://thefoodiecollective.com/2013/04/04/tee-time-arancini/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 16:22:15 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Jean-Francois]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[throwdowners]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[arancini]]></category>
		<category><![CDATA[deep fried]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[fried]]></category>
		<category><![CDATA[garlic salt]]></category>
		<category><![CDATA[golf]]></category>
		<category><![CDATA[hard boiled eggs]]></category>
		<category><![CDATA[jean-françois michaud]]></category>
		<category><![CDATA[mozarella]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[Risotto]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[Tea time]]></category>
		<category><![CDATA[throwdown]]></category>
		<category><![CDATA[treat]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1670</guid>
		<description><![CDATA[BY JEAN-FRANÇOIS MICHAUD FROM THE TEA THROWDOWN Tee time: one of my greatest pleasures in life. Man I love golf! I wish I could play everyday. With that in mind, I&#8217;ll never miss a chance to compete in tee time throwdown&#8230; Ingredients Risotto (I made mine with mushrooms and peas. Click here for a risotto [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1670&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/04/04/tee-time-arancini/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">jeanfrancoismichaud</media:title>
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/04/jf-aranchini-2.jpg?w=580" medium="image">
			<media:title type="html">Arancini</media:title>
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/04/jf-aranchini-3.jpg?w=580" medium="image">
			<media:title type="html">Arancini</media:title>
		</media:content>
	</item>
		<item>
		<title>SALMON GRAVLAX ON SARAZIN BLINIS</title>
		<link>http://thefoodiecollective.com/2013/04/03/salmon-gravlax-on-sarazin-blinis/</link>
		<comments>http://thefoodiecollective.com/2013/04/03/salmon-gravlax-on-sarazin-blinis/#comments</comments>
		<pubDate>Wed, 03 Apr 2013 15:49:30 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Catherine]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[throwdowners]]></category>
		<category><![CDATA[blinis]]></category>
		<category><![CDATA[Catherine Moreau]]></category>
		<category><![CDATA[cup brown sugar]]></category>
		<category><![CDATA[cup olive oil]]></category>
		<category><![CDATA[dijon mustard]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[gravlax]]></category>
		<category><![CDATA[lemon wedges]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[mustard sauce]]></category>
		<category><![CDATA[pound salmon]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon fillet]]></category>
		<category><![CDATA[sarazin]]></category>
		<category><![CDATA[sarazin flour]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[Tea time]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1660</guid>
		<description><![CDATA[BY CATHERINE MOREAU FROM THE TEA THROWDOWN Gravlax Ingredients One 3 1/2- to 4-pound salmon fillet with skin (must be very fresh!!) 1 1/2 cup coarse salt 1 cup brown sugar 1 Tbsp. freshly ground pepper 1/4 cup of vodka 1 bunch of fresh dill roughly chopped (key ingredient!) Method Crush the dill with coarse [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1660&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/04/03/salmon-gravlax-on-sarazin-blinis/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">jeanfrancoismichaud</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/04/momo-salmon-1.jpg?w=580" medium="image">
			<media:title type="html">Salmon Gravlax</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/04/momo-salmon-2.jpg?w=580" medium="image">
			<media:title type="html">Salmon Gravlax</media:title>
		</media:content>
	</item>
		<item>
		<title>OPEN-FACED ENGLISH MUFFIN CLUB SANDWICH</title>
		<link>http://thefoodiecollective.com/2013/03/26/open-faced-english-muffin-club-sandwich/</link>
		<comments>http://thefoodiecollective.com/2013/03/26/open-faced-english-muffin-club-sandwich/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 15:21:06 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[recipes]]></category>
		<category><![CDATA[Simon]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[chicken thigh]]></category>
		<category><![CDATA[chives]]></category>
		<category><![CDATA[club sandwich]]></category>
		<category><![CDATA[english muffin]]></category>
		<category><![CDATA[English Muffins]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[high tea]]></category>
		<category><![CDATA[lemon pepper]]></category>
		<category><![CDATA[muffins]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[simon paris]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[Tea time]]></category>
		<category><![CDATA[throwdowners]]></category>
		<category><![CDATA[throwdowns]]></category>
		<category><![CDATA[tomato slices]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1649</guid>
		<description><![CDATA[BY SIMON PARIS FROM THE TEA THROWDOWN Ingredients English Muffins Chicken, thigh and breast Proscuitto Bacon Ricotta Tomato Spinach or lettuce Chives Lemon Pepper, salt and satay spices to tatse Method Cut the chicken thigh and breat into thin strips. Cook the chicken strips with the bacon in order to add extra flavor. Prepare the [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1649&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/03/26/open-faced-english-muffin-club-sandwich/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">jeanfrancoismichaud</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/simon-1.jpg?w=580" medium="image">
			<media:title type="html">Open faced club sandwich</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/simon-2.jpg?w=580" medium="image">
			<media:title type="html">Simon-2</media:title>
		</media:content>
	</item>
		<item>
		<title>MOROCCAN TEA TIME CLASSICS</title>
		<link>http://thefoodiecollective.com/2013/03/15/moroccan-tea-time-classics/</link>
		<comments>http://thefoodiecollective.com/2013/03/15/moroccan-tea-time-classics/#comments</comments>
		<pubDate>Fri, 15 Mar 2013 17:27:29 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Kim]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[almond]]></category>
		<category><![CDATA[almond paste]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[cookoff]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[high tea]]></category>
		<category><![CDATA[kim maturo]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[mint tea]]></category>
		<category><![CDATA[montecao]]></category>
		<category><![CDATA[moroccan]]></category>
		<category><![CDATA[potluck]]></category>
		<category><![CDATA[sweets]]></category>
		<category><![CDATA[teat]]></category>
		<category><![CDATA[throwdown]]></category>
		<category><![CDATA[toffee]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1627</guid>
		<description><![CDATA[BY KIMBERLY MATURO FROM THE TEA THROWDOWN MONTECAO Ingredients 1/2 cup sugar 1/2 cup oil 2 cups flour Method Dissolve sugar in oil Add flour and stir with a wooden spoon until it makes a paste Shape each cookies into a little mountain Sprinkle cinnamon on each cookie Bake at 350&#8242;F for 20 mins ALMOND [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1627&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/03/15/moroccan-tea-time-classics/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">jeanfrancoismichaud</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/kim-tea-time-7.jpg?w=580" medium="image">
			<media:title type="html">Moroccan Tea Time Treats</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/kim-tea-time-4.jpg?w=580" medium="image">
			<media:title type="html">Montecao</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/kim-tea-time-1.jpg?w=580" medium="image">
			<media:title type="html">Almond Toffee Balls</media:title>
		</media:content>
	</item>
		<item>
		<title>LEMON AND COCONUT TARTLETS</title>
		<link>http://thefoodiecollective.com/2013/03/12/lemon-and-coconut-tartlets/</link>
		<comments>http://thefoodiecollective.com/2013/03/12/lemon-and-coconut-tartlets/#comments</comments>
		<pubDate>Tue, 12 Mar 2013 15:01:51 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Camille]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Tea Time Throwdown]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[cake flour]]></category>
		<category><![CDATA[Camille Macnaughton]]></category>
		<category><![CDATA[caster sugar]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[corn starch]]></category>
		<category><![CDATA[crème fraîche]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[dominique coughlin]]></category>
		<category><![CDATA[flour mix]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[french patisserie]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[icing sugar]]></category>
		<category><![CDATA[Ladurée]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lemon custard]]></category>
		<category><![CDATA[lemons]]></category>
		<category><![CDATA[rhum]]></category>
		<category><![CDATA[vanilla powder]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1609</guid>
		<description><![CDATA[BY CAMILLE MACNAUGHTON AND DOMINIQUE COUGHLIN FROM THE TEA TIME THROWDOWN I don’t take any credit for this recipe! All the accolades are reserved for the beautiful, quintessential French patisserie, Ladurée. Their book, &#8220;Ladurée sucré&#8221; by publisher chêne is a gem in itself and should you wish to outdo yourself and amaze your friends, I [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1609&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/03/12/lemon-and-coconut-tartlets/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:content url="http://2.gravatar.com/avatar/5d8cb2ce6546e078fe947149c1fa4658?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">jeanfrancoismichaud</media:title>
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		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/lemon-tart-2.jpg?w=580" medium="image">
			<media:title type="html">Lemon and Coconut Tartlet</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/lemon-pie.jpg?w=580" medium="image">
			<media:title type="html">Lemon and Coconut Tarlet</media:title>
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	</item>
		<item>
		<title>CHOCOLATE STOUT CHILI: V(egan)2</title>
		<link>http://thefoodiecollective.com/2013/03/09/chocolate-stout-chili-vegan2/</link>
		<comments>http://thefoodiecollective.com/2013/03/09/chocolate-stout-chili-vegan2/#comments</comments>
		<pubDate>Sat, 09 Mar 2013 16:35:17 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Many]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Vegan Throwdown]]></category>
		<category><![CDATA[bakers chocolate]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[chilis]]></category>
		<category><![CDATA[chipotle chili]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate chili]]></category>
		<category><![CDATA[diet]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[garlic powder]]></category>
		<category><![CDATA[ground chili]]></category>
		<category><![CDATA[guajillo chili]]></category>
		<category><![CDATA[medium cloves]]></category>
		<category><![CDATA[mulato chili]]></category>
		<category><![CDATA[portobello mushrooms]]></category>
		<category><![CDATA[semi-sweet chocolate]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[stout beer]]></category>
		<category><![CDATA[sweet potato]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1602</guid>
		<description><![CDATA[BY EMMANUEL HESSLER Can all the throwdowners please calm down! I understand that submitting a chocolate stout chili for two TDs in a row can seem a little redundant, but what about equal opportunity for all? For the Beer TD, I presented an all-meat chili my friend DB helped me elaborate (see post for story). [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1602&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/03/09/chocolate-stout-chili-vegan2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
		<media:content url="http://2.gravatar.com/avatar/5d8cb2ce6546e078fe947149c1fa4658?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">jeanfrancoismichaud</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/vegan-chili-1.jpg?w=580" medium="image">
			<media:title type="html">Vegan Chili-1</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/vegan-chili-3.jpg?w=580" medium="image">
			<media:title type="html">Chocolate Stout Chili</media:title>
		</media:content>
	</item>
		<item>
		<title>THAI INSPIRED TOFU SATAY WITH PEANUT SAUCE</title>
		<link>http://thefoodiecollective.com/2013/03/04/tofusatay/</link>
		<comments>http://thefoodiecollective.com/2013/03/04/tofusatay/#comments</comments>
		<pubDate>Mon, 04 Mar 2013 19:39:05 +0000</pubDate>
		<dc:creator>Katherine</dc:creator>
				<category><![CDATA[Catherine]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Vegan Throwdown]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[Catherine Moreau]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[peanut sauce]]></category>
		<category><![CDATA[peanuts]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red bell peppers]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[smooth peanut butter]]></category>
		<category><![CDATA[tablespoon soy sauce]]></category>
		<category><![CDATA[thai]]></category>
		<category><![CDATA[throwdown]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://thefoodiecollective.com/?p=1588</guid>
		<description><![CDATA[BY CATHERINE MOREAU Ingredients 2 packages (14 ounces each) firm or extra-firm tofu 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips 3 tablespoons smooth peanut butter 2 tablespoons fresh lime juice 1 tablespoon sambal oelek 1 teaspoon fish sauce (optional) 1 tablespoon [&#8230;]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=thefoodiecollective.com&#038;blog=21552753&#038;post=1588&#038;subd=thefoodiecollective&#038;ref=&#038;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://thefoodiecollective.com/2013/03/04/tofusatay/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
		<media:content url="http://2.gravatar.com/avatar/5d8cb2ce6546e078fe947149c1fa4658?s=96&#38;d=identicon&#38;r=G" medium="image">
			<media:title type="html">jeanfrancoismichaud</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/cats-tofu-sticks-5.jpg?w=386" medium="image">
			<media:title type="html">Thai inspired tofu satay</media:title>
		</media:content>

		<media:content url="http://thefoodiecollective.files.wordpress.com/2013/03/cats-tofu-sticks-3.jpg?w=580" medium="image">
			<media:title type="html">Thai inspired tofu satay</media:title>
		</media:content>
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