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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
cooking.nytimes.com
This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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This easy sponge cake is finished with a Broiled Coconut Topping.
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Get Almond Milk and Berry Smoothie Recipe from Food Network
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These Honey Mustard Chicken Wings are a go-to party snack. Marinate them with honey, mustard, and soy sauce, and then roast them in the oven. No deep-frying required!
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This citrusy Asian glaze pairs perfectly with fish.
Ingredients: cocktails, alcohol, soups, chocolate
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This Asian-flavored mayonnaise goes well atop a fish sandwich.
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Get Soy-Maple Salmon Recipe from Food Network
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This recipe is from Anne Ford, of Palo Alto, California.
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Use this marinade when grilling steaks bone-in rib eye, skirt, flank, and hanger are four of our favorites.
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This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch.
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These are quick, easy, vegan biscuits. I especially like them with soup or vegetarian chili.