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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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Shrimp and grits get the gourmet treatment in this flavorful combination of creamy, flavorful grits, Dijon-flavored shrimp, and maple bacon, served with toast points. This is a perfect holiday breakfast or special meal for guests.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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Peanut butter, oats, honey, and raspberries are mixed together in these no-bake granola bars, perfect for lunchboxes or on-the-go snacks.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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Oatmeal with almonds and apple chunks makes a deliciously filling breakfast when you're in a hurry.
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This almond milk Frappuccino® uses 4 simple ingredients and is a homemade version of the coffee shop-favorite.
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up during the week with fun flavor iterations.
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Try this vegan version of these traditional Italian Christmas cookies, with a hint of anise, and made with brown sugar and almond butter.