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Cooked wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
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I was determined to make a vegan custard, not the easiest thing since custard is basically made of eggs; After a bit of research I came upon this quick and easy...
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Getting into the spirit of the season, I whipped up this no bake vegan pumpkin custard. Quick and easy to make, it is gluten free, dairy free and the perfect...
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Simply cream butter, eggs and sugar together along with cinnamon, nutmeg and cloves. Then fold in chopped pecans, golden raisins and beaten egg whites. This simple recipe yields two wonderful pies. Top them with vanilla or rum raisin ice cream.
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
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Let apples fill your kitchen with the sweet smell of the fall harvest.
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Recipe for Chicken, Mushroom, and Radicchio Lasagna, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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This carrot cake uses almond flour and agave nectar.
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This fantastic moist bundt cake starts with a yellow cake mix that's dressed up with vanilla pudding, a cinnamon streusel, and a hint of sweet sherry wine.