Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.
Cinnamon raisin French toast soaked in a rum-spiked egg custard with nutmeg, fried golden in butter, and drizzled with homemade maple-rum syrup. Weekend brunch just got serious.
Easy homemade almond milk soaks raw almonds, blanches them, then blends with water and a touch of maple syrup. Vegan, dairy-free, and free of the gums and stabilizers in store-bought.
Mini bacon cornbread muffins baked with real bacon fat, then piped with a spicy honey cream cheese and chive frosting. A savory bite-sized crowd-pleaser for parties.
Golden spoon bread with sharp cheddar cheese folded into a souffle-like cornmeal batter with beaten egg whites. Served piping hot from the casserole with butter and maple syrup. Half bread, half souffle, all comfort.
Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.
A vegan broccoli quiche with a silky tofu filling in a wholesome oat and whole wheat crust. Egg-free, dairy-free, and packed with vegetables for a plant-based brunch or light dinner.
These no-bake energy bars are delicious yet nutritious. They are easy to make, and handy to pick up.
Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.
A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.
Never think about fried lemon with some refreshing asparagus salad, this recipe will totally change your mind and let you fall in love with these delicious pair!
Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.
Easy to make, and it's loaded with yumminess and packed with goodness.
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