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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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What better way to start your morning than with this quick and easy pina colada smoothie, made with mango, pineapple, milk, and coconut yogurt.
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This mouth-watering sensation will have your taste buds reeling! lemon yogurt and poppy seeds are blended with yellow cake mix and baked in a Bundt pan!
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Coconut milk, yogurt, chocolate, and cherries are frozen together to make these delicious chocolate-covered cherry Popsicles®.
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Granny Smith apples, marshmallows, and walnuts are folded together with lemon yogurt for a quick and refreshing summer salad.
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Using brown rice in sushi is a great way to make the dish a little healthier.
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These simple pancakes contain neither eggs nor dairy, and taste great with your favorite syrup! Be sure to use vegan chocolate chips.
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Drumettes baked in a sweet and sour mixture of soy sauce, vinegar, water and sugar. Short but sweet...and sour!
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This dipping sauce features minced garlic and ginger in soy sauce and rice wine vinegar.
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Chocolate soy milk, banana, strawberries, and pineapple give the flavors of a banana split in smoothie form.
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This Waldorf chicken salad uses Greek yogurt instead of mayonnaise for a healthy version of this beloved dish that's one of the most versatile sandwich fillings.