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Tempeh sauteed with curry powder and wilted kale is a great meal that you can top with sea salt and goat cheese.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get No Bake Chewy Truffle Cookies Recipe from Food Network
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Get Vegan Pumpkin Pie Recipe from Food Network
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This grown-up, cocktail-version of a root beer float is fun enough to drink in a fancy frosted glass with a curly straw.
Ingredients: ice, coconut, coffee, beer
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Strawberry soda, pineapple juice, and coconut-flavored rum combine to make a fizzy pink cocktail.
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The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.
Ingredients: rum, coconut, pineapple, ice
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This simple mixture of cashews, dates, orange zest, cardamom, and coconut rolled into energy balls makes a sweet vegan treat.
Ingredients: dates, cashews, cardamom, coconut
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Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!
Ingredients: coconut, condensed milk, vanilla
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Grilled figs, pistachios, and honey top this Middle Eastern-inspired ice cream sundae recipe to serve at summer barbecues and cook outs.
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A different take on beef brisket.If you have difficulty obtaining a plain beef brisket; you can substitute with a Corned Beef Brisket
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Soft pretzel dough is rolled around hot dogs, sprinkled with salt and baked until golden brown. Now you can experience the pretzel dogs from the mall at home!