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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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All you'll need to make this delicious dipping sauce is mayonnaise, honey, and dried dill.
Ingredients: mayonnaise, honey, dill weed
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A Thai-inspired dish that's a great alternative to takeout.
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A perfect accompaniment for baked, grilled, or poached fish.
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This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut oil and pecan flour are the star ingredients that make this vegan banana bread a moist and hearty alternative to the traditional recipe for banana bread.
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These vegan macaroons combine cashews and unsweetened coconut for a simple and sweet treat.
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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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A simple recipe for blue cheese dressing is made with buttermilk and mayonnaise.
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Delicious carrot soup with a hint of curry!