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A casserole made of millet, dates, coconut, and vanilla makes for a delicious and nutritious breakfast.
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Grilled corn on the cob basted with a soy-based glaze is a quick and easy way to prepare corn.
cooking.nytimes.com
State Bird Provisions on Fillmore Street in San Francisco is the brainchild of a wife-and-husband team of native Californians, Nicole Krasinski and Stuart Brioza At the restaurant, food is brought out on carts, as it is in dim-sum parlors Although the concept is familiar to everyone at this point, these are laden not with the mostly brown and steamed food common to dim-sum places but with gorgeous, far-out, inventively served creations
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This is a blended-coffee treat much like an iced cappuccino you might buy at a restaurant. You can make it non-dairy by using soy milk.
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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These simple pancakes contain neither eggs nor dairy, and taste great with your favorite syrup! Be sure to use vegan chocolate chips.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mint and dark chocolate chip ice cream made with coconut milk is a dairy-free and vegan treat that everyone will love.
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Get Radish and Sesame Soy Noodle Salad Recipe from Food Network
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A twist from the usual no bake cookie recipe using macadamia nut butter!