Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.
Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.
Grilled Venison Chop with Chestnut Twice Baked Potato recipe
Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.
Diabetic-friendly oatmeal peanut butter cookies use sugar substitute and Egg Beaters for a lower-glycemic treat. Soft, chewy, and packed with classic flavor without the spike.
Vegan oat almond waffles made in a blender with just six clean ingredients: raw almonds, quick oats, water, salt, vanilla, and maple flavoring. Egg-free, dairy-free, gluten-free if using certified GF oats.
Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.
Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.
Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.
Maple cream pie with sweetened condensed milk, real maple syrup, and a pinch of salt simmered into a glossy filling. Five ingredients, no eggs, no fuss. Classic Vermont-style.
Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.
Homemade Funnel Cake Mix combines flour, baking powder, salt, and cinnamon - just add egg and milk, pour through a funnel into hot oil, and fry golden. County fair at home in 20 minutes.
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