Simplest vegan nachos: baked tortilla chips with white bean spread, tomato, peppers, and onion. DIY-style, crisp chips, and everyone gets the toppings they love.
A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.
Corn tortillas layered lasagna-style in a slow cooker with shredded turkey, kidney beans, enchilada sauce, and taco cheese. This set-it-and-forget-it Crock-Pot enchilada pie needs just 5 ingredients and 10 minutes of prep.
Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.
One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.
Fast quinoa pilaf with beans, tomatoes, onion, and garlic in one pot. A vegetarian, high-protein grain dish you can season any way you like.
Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.
Baked pinto beans with chorizo, roasted poblano peppers, tomatoes, and green onions. A spicy, smoky Mexican-style bean casserole ready in 40 minutes.
If you're looking for a healthy alternative to chili, this simple and easy to understand recipe is for you!
This is a vey heavy loaf packed with whole-grain goodness.
Moist applesauce bread with cinnamon, nutmeg, and a cup of chopped nuts. A simple quick bread loaf that uses pantry staples and bakes in under an hour.
Slow-cooked cranberry cherry relish with raisins, whole orange, lemon, brown sugar, and warm spices. Yields 6 cups of thick, fruity condiment for holiday meals and cheese plates.
Packaged in attractive containers, these spicy nuts make delightful small gifts.
Hefty chocolate pound cake with sweetened condensed milk for extra richness, baked in a tube pan and topped with a cooked cocoa frosting that sets with a glossy snap.
Pineapple carrot bread machine recipe made with whole wheat flour, buttermilk, and crushed pineapple. A lightly sweet, veggie-packed loaf with a tender crumb and tropical flavor.
A great scrumptious side dish that can be served with roasted vegetables or a salad!
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