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This tropical sunshine smoothie is loaded with banana, pineapple, and coconut water for a refreshing way to start the day.
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Seasoning pork chops with a paste of fresh ginger, chile, cumin and tamarind gives the brawny meat a deeply spicy, sour flavor that gets more intense the longer it marinates Then the excess marinade is mixed into the drippings to make a heady sauce If you can’t find tamarind concentrate (also sometimes called tamarind extract), lime juice will supply the sour notes, though without the same fruity complexity.
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Gluten-free crepes made with rice flour, almond milk, and tapioca flour are just as good as traditional crepes. Fill with your favorite ingredients!
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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A jazzed up cranberry sauce with green grapes, mandarin oranges, coconut flakes, walnuts, apples, and a touch of vanilla.
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Quinoa and soya chunks with satay sauce.
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You can substitute brown or green lentils for the red in this dish.
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Primal- and paleo-friendly, this recipe for delicious almond butter fudge can also be easily adapted to make a fudge for all to enjoy!
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This egg-free version of Coquito, a Puerto Rican coconut rum cocktail served at Christmas, is sure to be a hit at your next holiday party.
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.