Search Results (1,745 found)
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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Canned luncheon meat is blended with processed cheese sauce and pimiento and spread on bread for island-style cold sandwiches that are great for tea parties or kids' meals.
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This basic mango bread uses milk powder instead of eggs. Pureed mango, superfine sugar and yogurt are other ingredients that make this a unique treat.
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This is a very nutritious whole wheat bread with flax oil and seeds, lecithin, gluten and whey. Honey lends sweet overtones to this bread machine loaf.
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Everyone will love this dip, so make some extra; it will keep, refrigerated, three days.
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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Soft, delicious, easy to make, and good for you! Great cookies for those looking to cut back on their refined flour and white sugar intake.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Hungry Hungry Veganos Falafel is one of our most favorite foods EVER. Especially for rahzh (he could probably eat it all day,every day). Sad thing is we both...
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Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.
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Tempeh is topped with Buffalo sauce, blue cheese, and celery in these pita pocket sliders that will delight vegetarians at your next party.
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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.