Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.
Crispy Korean-style fried wontons stuffed with seasoned ground beef, bean sprouts, green pepper, and sesame oil. Golden, crunchy appetizers with a savory soy-sesame filling.
Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.
Stir up a tasty dinner in your wok with this simple recipe that is hassle free.
Stir-Fried Shrimp & Vegetables with Crisp Noodle recipe
A quick and easy recipe to use up your leftover rice, and make you a delicious meal!
Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.
Sweet and sour Asian style chicken for your slow cooker.
If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.
A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.
Chinese BBQ pork buns (cha siu bao): pillowy steamed white buns stuffed with diced char siu in a glossy oyster-hoisin-soy glaze. Classic Cantonese dim sum at home.
A Tibetan style sauce for momos (Tibetan dumplings).
A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.
Vegan hearty stew with dried chickpeas and kidney beans simmered in a curry-soy broth, thickened with pureed parsnips, and loaded with carrots, zucchini, bulgur, pasta, and spinach.
Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.
Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.
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