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Traditional seasonings and ingredients turn marinated tempeh and silken tofu into gyros, giving a Greek favorite a delicious vegan makeover.
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Kohlrabi tastes a lot like a broccoli stem, but it's milder and sweeter and the texture is crisper. Chef Stephanie Izard of Chicago's Girl & The Goat makes it the star of her delicious salad, served raw in very thin slices.
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Your bread machine prepares this classic dough, with olive oil lending an authenticity to the chewy crust. Just pat this great dough into your pizza pan and you are on your way to a Mediterranean experience.
Ingredients: water, salt, olive oil, flour, sugar, yeast
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Homemade nutty crackers made with almond meal, flax meal, and walnuts are a paleo-friendly snack to serve alongside guacamole.
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Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts.
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Whole wheat pastry flour and oat flour give these easy waffles their light, crisp texture and nutty flavor.
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An indulgent chocolate brownie covered in rich chocolate ganache takes dessert to a new level.
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With hominy and jalapeño.
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Get Vegetarian Parm Heroes Recipe from Food Network
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Get Chili Lime Fish Fry Recipe from Food Network
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As the summer months approach so does the need to find recipes that are lighter and healthier. For many people this means quick, easy appetizers with some modifications...