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This udon noodle dish works with pretty much any vegetable in your fridge. Bonus: Udon noodles cook in five minutes flat.
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Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin. It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, mustard, pickles, etc. you won't be able to tell the difference.
cooking.nytimes.com
There are three pretty joyful projects here that reward not only the pleasure-driven eater but the scientifically curious mind as well Making soy milk, making soft tofu, and making a savory caramel sauce (not sweet like the one you're probably accustomed to, but vinegary and spicy) are all as easy as those beginner science projects we remember from grade school (growing marigolds or sprouting avocado pits) and equally as wondrous As always, ingredients matter
cooking.nytimes.com
This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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Make your favorite green bean casserole even better, with bacon and cheese. No need to wait for a holiday--any day of the week will work!
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Get Make-Ahead Green Bean Casserole Recipe from Food Network
www.delish.com
A classed-up (and less mushy) take on the beloved casserole.
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A creamy green bean casserole with bacon and toasted almonds is topped with a crispy crust in this crowd-pleasing Thanksgiving side dish.
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Get Green Bean and Potato Casserole Recipe from Food Network
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Get Slow-Cooker Green Bean Casserole Recipe from Food Network
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This Tuna Broccoli Roll Up Casserole is a great alternative to the common tuna casserole. It's colorful and the flavors blend together to make a yummy complete meal. It's one of my husbands favorite recipes.