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A cool and creamy blend of malt, vanilla ice cream, and graham crackers.
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This quick and easy recipe for hummus is accented with the flavors of cilantro, jalapeno, lemon, and garlic.
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People have been enjoying hummus for thousands of years. Now taste for yourself why it hasn't gotten old yet.
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Fast and easy to make with a food processor, roasted red peppers blend with garbanzo beans, lemon zest and juice, and garlic to make a flavorful hummus. It's terrific as a dip for vegetables and crackers, or used as a spread on wraps and sandwiches.
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As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor.
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This refreshing and colorful edamame salad has black beans, garbanzo beans, red and yellow bell peppers and is tossed in a light rice vinegar dressing.
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Use soy. No, use beans. No, use oats. No, use rice. Hey, why not use them all? This veggie burger is an alternative to eating its beefy cousin. It's high in fiber and as a stand alone patty, actually tastes pretty good. Once you layer the ketchup, mustard, pickles, etc. you won't be able to tell the difference.
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Get Italian Mixed Salad Recipe from Food Network
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.