Search Results (135 found)
cooking.nytimes.com
You can use blond or black quinoa for these delicate burgers Black will look striking against the sweet potato’s orange when you cut into the burgers The red lentils pale to yellow when you cook them; they contribute texture and flavor
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An interesting combination of flavors.
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These deep-fried fritters with green chili pepper, okra, and cilantro are a specialty from southern coast of India.
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Get Crisp and Airy Gluten-Free Waffles Recipe from Food Network
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All the things you love about pakoras but without the guilt by air frying instead of deep frying. Don't forget the yogurt dipping sauce!
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I just don't think you can go wrong with the combination of apples, cinnamon and raisins. In fact, if you are baking egg-free sweet breads, cakes and muffins...
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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Get Vegan Pinto Bean Breakfast Sausage Recipe from Food Network
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Toss spaghetti or your favorite pasta with this spicy golden sauce of diced chicken, coconut milk, and red bell pepper, and garnish with chopped cilantro and lemon slices.
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Get Fried Pea and Mint Patty Sandwiches: Pea-lafels Recipe from Food Network