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Sautéed leeks and zucchini are layered over creamy chèvre-coated lentils and a savory carrot custard in this French-inspired vegetarian terrine.
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This 3-layer food processor carrot cake with pineapple and walnuts is spread with a tangy cream cheese-based lemon buttercream frosting.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A moist and spicy carrot cake cupcake is topped with a cream cheese frosting flavored with a hint of white chocolate and orange.
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A vegan beet and spinach stir-fry recipe over sesame rice.
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Enjoy this cauliflower fried 'rice' packed with green onions, peas, eggs, pork, and garlic.
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I had a friend from Ecuador whose mother would always make this soup. I watched her so that I could make it myself, it is delicious. You can make it the traditional...