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cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
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I taught you to make paneer in my previous post (http://hannascreation.com/how-to-make-paneer/). I want to show you how to make paneer in this post. The recipe...
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Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.
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Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
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Grilled pork chops get a little bit of zest with a tomatillo salsa.
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Seared chicken breast, bacon, bell peppers, mushrooms, and tomatoes make a great fajita filling! You'll love this spooned into soft, warm, flour tortillas.
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This chilled, spicy soup is a refreshing and healthy way to start a summer meal.
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A rich, spicy pork quesadilla recipe with smoky chipotle chiles.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker such as Instant Pot®.