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Sweet, earthy and citrusy, this side proves that not all greens have to taste like they're good for you (even if they are).
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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Vegan version of an old favorite, easy to modify for manicotti, stuffed shells or with more, less or different veggies. If you'd like some vegan cheese, top the lasagna with soy cheese before baking. Soft tofu yields wetter lasagna; use firm tofu for drier lasagna.
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A lightly fried slice of eggplant replaces the dough in this versatile pizza.
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This carrot cake uses almond flour and agave nectar.
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Vermicelli is tossed with a fresh roma tomato sauce, Cajun seasoning, mozzarella and Parmesan.
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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Veggie dogs are wrapped in homemade dough for an updated classic.
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Ground turkey pasta is an unlikely combination that's easy to make with ground turkey, jarred spaghetti sauce, and some warming spices.
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Cottage cheese makes a creamy addition to a family recipe for potato salad.