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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
www.allrecipes.com
This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Don't let the long list of ingredients scare you. Once the spices are combined, this rich and flavorful vegetarian stew comes together easily.
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Get Vegetarian "Southern-style" Collard Greens Recipe from Food Network
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Get Vegetarian Arugula Chickpea Power Salad Recipe from Food Network
www.allrecipes.com
This easy vegetarian squash casserole layers thinly sliced potatoes, yellow summer squash, and tomatoes and is topped with sweet onion.
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Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.
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Get Vegetarian Stir Fry Grilled Pizza Recipe from Food Network
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My mother first made these for me and now I made them all the time - incredibly delicious! Serve as a main course, an appetizer.. doesn't matter, they always taste great!
www.chowhound.com
In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.