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Zucchini blossoms are added to this quick and easy vegan zucchini noodle dish that is ready in under 30 minutes. Chickpeas add protein to the dish.
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Dense, moist, chewy brownies filled with nuts and dried fruit.
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Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies.
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An easy vegan recipe for light, fluffy buttercream frosting.
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This gluten free Herb Cracker is egg free as well!
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Tofu is dipped in a flavorful coating and baked until crispy.
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Your guests will think you went to gourmet cooking class when you present these tender sirloin steaks served with Irish whiskey pan sauce. If you like, flame the whiskey sauce to wow your guests.
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This is a quick and easy, basic quinoa side dish recipe requiring only quinoa, chicken stock, garlic, and butter.
Ingredients: butter, garlic, chicken broth, quinoa
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This recipe is by Elaine Louie and takes 30 minutes, plus 3 hours soaking. Tell us what you think of it at The New York Times - Dining - Food.
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
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These delicious vegan sugar cookies are so easy to make; they keep their shape when baked and are perfect for decorating Christmas cookies!