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Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.
www.allrecipes.com
Oat bran, almond flour, coconut oil, and nuts combine in these chewy cookies which get their sweetness from dried figs, not added sugars.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.
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Chef John's recipe for pan-fried butter beans is quick, easy, and a delicious side dish to any meal.
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A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
www.chowhound.com
Enjoy this Warm Porcini Soup recipe with ingredients and easy step-by-step directions from Chowhound.
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A southern favorite made with sweet potatoes, banana, cinnamon, and pecans, this comforting bread recipe has been modified for a vegan diet.
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My Shabbat Challah is something out of this world. I made it up on my own, because the ones I tasted, I just didn't like. Try it you will love it!! This can make 6 regular sized loaves, or two large braided loaves.
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Eating quinoa is a great way for vegetarians to get protein.
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Tofu and rolled oats form the base of these easy-to-make vegetarian burger patties.
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A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.