Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
"I highly recommend making this with fresh vegetables. The first time I made it, I tried to cheat and use frozen, but it just watered down the soup and made it very bland. Fresh vegetables are always best, but especially in this soup!"
"I modified this slightly, but it turned out really well with a great mix of flavors. I sauteed 1 T of chopped garlic in the olive oil with about 1 t of crushed red pepper flakes. Then I added the chopped potatoes, canned quartered artichokes, chickpeas, lemon juice and vegetable broth (in place of plain water). I also did not peel the red potat..."
"I knew I was going to love this when I read the ingredient list. This is a very satisfying rice dish. I used a rice cooker with brown rice, water and a little vegetarian bouillion paste, then mixed in the sauteed ingredients when the rice was done. Go easy on the bouillion, though as the saltiness can easily overwhelm the delicate nutty flavor...."
"These get a lot better over time. Initially, I made them right before planning to eat them and they had a really strong seaweed aftertaste. Over the next couple of days they got a little better, but it was after the first week that the flavor was toned down enough that I actually started to enjoy eating them. If you don't want a strong nori fla..."
"This is my favorite roasted vegetable dish. I use Parmesan in this, which works well, but I'm always on the lookout for myzithra. I serve this as a main dish with crusty bread."
"Impressive looking, but doesn't take much time to make. Excellent for company. Don't be afraid to stack the stuffing up on top of the mushrooms. I was afraid it would melt and run all over the baking dish, but it holds up beautifully."
"The hot pepper in this infuses the broth in a way that's just amazing. I use canned garbanzo beans and tomatoes to make it faster, always add carrots, and have been known to toss in whatever other vegetables are left in the fridge at the end of the week."
"Very, very peanut-buttery. Still, makes for a quick snack that's probably healthier than store bought options. I make my own granola, leave out the carrot and substitute brown rice syrup for the corn syrup (corn syrup is a dirty word these days). Biggest plus here is that these literally take 2 minutes to make. I can press it into a baking dis..."