Search Results (399 found)
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A refreshing, light salad for any hot, humid summer day! A great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
www.allrecipes.com
This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
I was at a loss on what to serve for a friend's birthday—she and another guest are allergic to gluten, and another guest is vegan. I wanted to make a hearty...
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Get No Guilt Caesar Recipe from Food Network
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Get Chicken Soup 3 Ways Recipe from Food Network
cooking.nytimes.com
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
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Late summer fritters veganized
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Enjoy this Barrier Reef Rice Paper Rolls recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Spinach and crumbled tofu, combined with a delicious blend of sauteed onions and garlic, ricotta and Parmesan cheeses, egg whites, pepper and parsley, are layered with lasagna noodles and tomato sauce for a refreshing, baked casserole.