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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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This cereal is made from a mixture of grains to be dairy- and gluten-free while also being complex in texture and flavor.
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Try this Korean-style salad dressing over spinach.
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Fragrant rosemary and heady vanilla add an elegant touch to this fruity dessert topping.
cooking.nytimes.com
This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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A healthy toasted sesame kale chips recipe.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, vanilla bean
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You can enjoy unbelievably creamy mashed potatoes even if you're vegan with this quick and easy recipe that's a great weeknight side dish.
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Soy milk and nutritional yeast are the base for this vegan French toast recipe that is quick and easy to prepare.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.