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This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
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This dessert is simple but very delicious for the banana lover. Bananas are simply cooked in a mixture of coconut milk and coconut cream to create a luscious treat.
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Banana, dark chocolate, and almond milk are blended together in this vegan, dairy-free smoothie that is a great on-the-go snack for energy.
cooking.nytimes.com
This recipe is by Oliver Strand and takes 20 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern Indias coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati.
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Get Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce Recipe from Food Network
cooking.nytimes.com
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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Rick Bayless's stellar vegetarian sandwiches (tortas) are full of earthy mushrooms and tangy goat cheese.
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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Sautéed shallots and feta cheese flavor this simple spread, which is a delicious hors d'oeuvre at any time of year. Here, it's formed into a spooky spider.
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This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.