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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.
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Chia seeds are the thickening agent in this chocolate chia pudding with coconut milk that is also vegan, paleo-friendly, and delicious.
cooking.nytimes.com
These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.
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These gluten-free drop cookies made with almond flour, dates, walnuts, and chia seeds are quick and easy to make and paleo-friendly.
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Get Pecan Pie Recipe from Food Network
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Get Sweet Potato Soup with Blue Corn Tortillas Recipe from Food Network
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Get Pumpkin-Cranberry Scones with Whipped Maple Butter Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh mint leaves are steeped in sugar and water for a simple syrup that makes a refreshing addition to cocktails, glazes, or frozen treats.
Ingredients: water, sugar, mint leaves
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To kick off the holiday festivities, hotel mixologist Abdul Ford has crafted the perfect cocktail imagine pumpkin pie, only sippable.
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Caramelized apples are the filling in this gourmet apple pie topped with a candied bacon crumble, a perfectly decadent Thanksgiving dessert.