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Sunomono (酢の物) is a Japanese salad made with really simple ingredients: rice vinegar and soy sauce. Base
Posted 9 years ago
This Spring Coq Au Vin (Spring Chicken) swaps out traditional winter ingredients for bright, spring veggies fo
Posted 9 years ago
Preparation time : 6 hours Cooking time : 20 mins This is a special soup made of dried yellow peas and some ot
Posted 9 years ago
This Vegetarian Bolognese is full of hearty chunky vegetables that give the sauce a comforting flavor and tex
Posted 9 years ago
Learn to make this tasty Blackcurrant and cider cocktail and bring a little bit of Brittany into your home!
Posted 9 years ago
Fire up the grill and enjoy these amazing Turkey Spinach Burgers that are packed with wonderful seasonings. I
Posted 9 years ago
You guys. I didn't know if anything could ever top my Hearty Black Bean Quesadillas, but we now have a very st
Posted 9 years ago
I wanted to share this tasty Bacon Breakfast Casserole that I make when company comes for breakfast. While it
Posted 9 years ago
When I first moved to Los Angeles I was firmly in the anti-cilantro camp. I hated it. But at some point in the
Posted 9 years ago
This spiced soft and moist carrot cake recipe from scratch with cream cheese frosting is easy to make with sim
Posted 9 years ago
Reteta de Paste: cupcakes cu frosting de mascarpone, zmeura si fistic.
Posted 9 years ago
Tony's Sauteed Mushrooms - Sliced mushrooms sautéed in olive oil, flavored with garlic, then finished w
Posted 9 years ago
It's that time of the year again! Time to go back to school! Do I sound a little overly enthusiastic? Maybe, b
Posted 9 years ago
If you've ever gone through my recipe index, you will see that I am a big fan of roasted vegetables. I love m
Posted 9 years ago
This is a lactose free version of Saag Paneer.
Posted 9 years ago
Cheesecake overloaded with heavenly chocolate! Plus, it's no-bake.
Posted 9 years ago
from Cooking Light Magazine, December 2013
Posted 9 years ago
This delicious meatless version of a southern classic will knock your socks off! The crunchy, smoky tofu is th
Posted 9 years ago
As soon as I posted my recipe for The Best Vegan Chili Ever, I started getting requests for my vegan cornbread
Posted 9 years ago
Two words. PURE INDULGENCE. Not to overreact or anything, but this is now my absolute favourite cake of AL
Posted 9 years ago
Packed with bell peppers, onions, mushrooms and spinach, this Simple Sauteed Vegetable Panini can be made in u
Posted 9 years ago
Oxtails can be easily made in an instant pot. Our Oxtails with Vegetables + Jasmine Rice is great for a weekni
Posted 9 years ago
Wackelpudding Schichten - Eine Dessert Idee mit Hingucker Garantie! Lecker war es übrigens auch, aber die
Posted 9 years ago
Tuna Noodle Casserole was a staple in my childhood home. When I was a kid we ate lots of cream-of-something so
Posted 9 years ago
One Pan Roasted Sausage and Vegetables with Marinara and Goat Cheese is low calorie, gluten free and the answ
Posted 9 years ago
Happy Wednesday! Halfway through the week! Which means, it's almost weekend time! Any plans for Easter Sunday
Posted 9 years ago
Bharli vangi recipe. Vegan stuffed eggplant curry Maharastrian way!
Posted 9 years ago
Spring is in the air here in Wisconsin and I can't believe that Easter is this weekend! I have plans to head o
Posted 9 years ago
Spring is in the air, finally and I’m ready to break out of my soup and stew shell, for some lighter and bri
Posted 9 years ago
Spring is in the air here in Wisconsin and I can't believe that Easter is this weekend! I have plans to head o
Posted 9 years ago
This make ahead breakfast freezer meal is perfect for busy mornings and can be customized to your tastes.
Posted 9 years ago
I must admit, I am a big fan of Kung Pao food - explosively fiery and mouth-numbing, with a subtle aroma of Sz
Posted 9 years ago
Das Osterwochenende steht vor der Tür und dieser Karottenkuchen mit Cashewcreme eignet sich perfekt als Desse
Posted 9 years ago
4 simple ingredients, plant-based, no-bake, gluten-free, no added sugar - just real food!
Posted 9 years ago
Ready to eat I always have spare egg whites in the freezer, and I always have beautiful organic desiccated coc
Posted 9 years ago