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Chicken thighs are cooked with sherry, ginger, sesame soil, and bok choy in this paleo teriyaki recipe prepared in the slow cooker.
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An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
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Get Chipotle Shrimp with Avocado Cream Recipe from Food Network
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These gluten-free carrot cake muffins are wholesome and nutritious. They are a good substitute when you are hungry for something freshly baked and smothered in...
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Fresh-baked pumpkin is combined with applesauce, coconut milk, and warm autumn spices in this amazing pumpkin pie recipe vegans will love.
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Combine cabbage with warm Indian spices like curry powder and garam masala for a quick and easy vegan side dish.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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A delicious, unique crust is made from rolled oats, shredded coconut, flour, sugar and melted butter, combined and pressed into a 9-inch glass pie pan. Then a sweet lime juice and custard concoction is poured into the crust, and the pie is baked until set.
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Moist, sweet, zucchini bread is rich with honey, butter, walnuts and coconut.
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These are delicious oatmeal cookies with cut-up orange jelly slices in them. Kids love them!