Search Results (599 found)
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A vegan beet and spinach stir-fry recipe over sesame rice.
cooking.nytimes.com
On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here) To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.
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Get Grilled Fresh Opihi Limpet Recipe from Food Network
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Prepared Thai curry paste helps a dish develop complex flavor in no time. If you have red paste and would like to use it in place of the yellow, add only one-and-a-half teaspoons.
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
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Get Maca Malt Milkshake Recipe from Food Network
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Get Watermelon, Chili and Basil Ice Pops Recipe from Food Network
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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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This whole fish is fried and topped with a Thai basil and chile sauce for a stunning main coarse at the dinner table.
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.