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Scaling Back

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Scaling Back

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Main Dishes

My 25 favorite plant-based Thanksgiving recipes
30-minute gingered sesame noodles
Shaved butternut radicchio salad with dates and hazelnuts
Orange spiced cauliflower and squash bowl
roasted Sungold tomato pasta with almond ricotta
Grilled summer squash and romaine salad
Watermelon poke bowl with spicy coconut dressing
grilled fava beans
smoky mushroom and kale enchiladas {video}
Spring Nettle Pesto {vegan}
DIY spicy veggie soup cups
Vegan Stuffed Cabbage Rolls
Freekeh romanesco bowl with smoky lemon cashew sauce
Mushroom walnut pate
Roasted Cauliflower Miso Soup
Sesame and Nori Crusted Ahi Tuna {New Year Reset Day 26}
Pan-roasted salmon with citrus cabbage salad {New Year Reset Day 22}
Vegan mushroom and asparagus stir-fry {New Year Reset Day 19}

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Welcome!

Hi, I’m Tina and welcome to Scaling Back! I am a self-taught cook and photographer living in Portland, Oregon. Over the last few years both my husband and son have developed some severe food sensitivities and allergies, so this blog is a chronicle of my attempts to recreate allergy-free versions of their favorite foods.

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