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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
www.simplyrecipes.com
A flavorful marinade and a quick sear make for easy homemade chicken fajitas—onions and bell peppers help, too. This is a classic you can make yourself!
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
www.simplyrecipes.com
Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!
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A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!
www.delish.com
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas.
www.foodnetwork.com
Get Healthy Chicken Fajita Stuffed Peppers Recipe from Food Network
www.allrecipes.com
Thinly sliced eggplant is lightly fried, then stuffed with a spinach and cheese mixture and baked with pasta sauce and mozzarella cheese.