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Cashews are the base of the cake and the crust in this gluten-free, paleo-friendly raw chocolate cake with coconut.
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This recipe is by Kim Severson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut macaroons can be made vegan by using coconut oil and maple syrup, creating a rich cookie similar to popular Naturally Raw Coco-Roons® found in health food stores.
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Vegan whole wheat apple pancakes, made with coconut oil and almond milk, are a delicious alternative when you are avoiding dairy products.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.
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Little tarts with jam in the bottom and a coconut filling are a delicious old-time treat.
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Get Olive Oil Cake Recipe from Food Network
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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This healthy dessert is made with coconut oil in place of the butter normally used and sweetened with maple syrup rather than sugar.
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Avocados and coconut oil give this paleo-inspired chocolate frosting a healthy dose of plant-based fats creating a tasty new way to top cookies and cupcakes.
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This versatile recipe gives you a foolproof technique for infusing oils with garlic and herbs. Make it your own with other herbs and spices.
Ingredients: olive oil, garlic, basil, oregano
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This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own.