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cooking.nytimes.com
Growing up, I spent a lot of time in vegetarian restaurants even though I was not vegetarian, just on a quest to discover delicious, healthy foods that would help my dad to lose weight and feel good I was already a fan of butternut squash soup when I was introduced to using cashews as a substitute for cream This soup is loaded with flavor, fiber and protein
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This recipe is one of those recipes with a very unlikely, yet necessary ingredient. It has a nice play of sweet/salty flavors....
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This plant-based Caesar dressing is creamy, garlicky and delicious--if you're following a vegan diet, you'll be pleasantly surprised with this tasty dressing!
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A yummy, healthy salad loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it 'The Good Salad.'
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Assorted crackers, nuts and pretzels tossed with butter flavor popcorn oil and ranch dressing mix.
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A slice and bake cookie. Owl faces with cashew beaks. Great for Fall.
Ingredients: milk chocolate, milk, cashew
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Red onions are transformed into something marvelous when baked with a fragrant sage pesto, courtesy of The Spotted Pig's April Bloomfield.
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Mix walnuts, pecans, almonds, and cashews with a sweet and salty spice mixture before roasting them to crunchy perfection.
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Make chocolate covered peanut candy clusters with this recipe using a mixture of candies.
Ingredients: peanuts, chocolate chips
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A salty-sweet bar snack flavored with Chinese five-spice powder.
Ingredients: nuts, powdered sugar, salt
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Get Jersey's Fruit and Nuts Granola Recipe from Food Network