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Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
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This Asian-inspired pasta salad, made with thick Chinese noodles, is seasoned with toasted sesame seeds and has a tangy sweet-and-sour dressing designed to cool you off on a hot day. Red bell peppers, carrots, and zucchini give it bright colors.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Get Quinoa-Stuffed Piquillo Peppers Recipe from Food Network
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Get Kale and Cheese Tamales Recipe from Food Network
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Get La Brochette des Corsaires Recipe from Food Network
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The vegetables that make up traditional Provençal ratatouilleeggplant, zucchini, tomatoes, and bell peppersall go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta or on a hero with sa
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Get Ribollita Recipe from Food Network
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This light-tasting yet robust mingling of flavors has recently become a household favorite. Just don't take the translation of "Orechiette" literally ("little...
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Get Greek Caponata Recipe from Food Network
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Get Roasted Vegetable Salad Recipe from Food Network
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.