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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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This gluten-free cake is made with ground almonds instead of flour and topped with a rich custard glaze.
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Smoothie bowls are a great vegan breakfast option that is gluten free and lactose fee. Try experimenting with different berries, nuts, and seeds.
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This deliciously moist flourless cake made with almond meal and coconut is delightful when served with vanilla ice cream.
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This snack bar loaded with brown rice, rolled oats, wheat germ, and almonds is like a healthy candy bar.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Oranges, mangoes, and chia seeds come together in this bright orange smoothie that is perfect for a pre- or post-workout drink.
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Sweet blueberries and tart lemon pair well in this quinoa alternative to oatmeal for a warm breakfast cereal.
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This powerhouse of a smoothie is made with fresh fruit, carrots, yogurt, and flax seed.
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A delightful citrus flavored sponge cake that is tasty for Passover or anytime. This recipe uses matzo cake meal and potato starch.
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.