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"Have to agree with other reviewers that it tastes just like a tollhouse cookie--you can't even tell the eggs are in there. I halved the recipe and used white whole wheat flour instead of all-purpose. These came out perfectly chewy with crisp edges."
"Pretty good stand-in for falafel when I had a craving but no time to soak and grind beans, plus wanted to avoid frying. I used a food processor because I was too lazy to chop everything. Maybe I made my falafel "patties" a little bigger because I only got 10 of them, which was just enough for DH and myself. We ate them on pita bread with cucumber..."
"I was seeking a quick, inexpensive and eggless recipe for vanilla cake that I could bake to test out a couple of frostings. This worked out very well. The only things I did differently were to decrease the oil to 6 tablespoons and to bake it into mini-cupcakes (this made 24, plus about 4-5 regular cupcakes with the leftover batter). The minis were..."
"I'm not vegan, but I've been on a quest for a really good egg-free vanilla cake recipe, and I think I've found it! These have a wonderful light texture, like a sponge cake, and great vanilla flavor (perhaps it helped that I used vanilla soymilk). They baked up beautifully, and even though we enjoyed them plain this time, I am looking forward tryin..."
"Great easy recipe! I made some substitutions, but the adaptability of this recipe is what I love. I used a mix whole wheat flour and all-purpose, and blueberry applesauce instead of regular. I also added cinnamon. You are right that they cook quickly--I did end up with a couple of slightly burnt ones but that was my own fault. I know my baby will ..."
"A very nice, not-too-sweet treat (with my tweaks)! I replaced 1/2 cup of the oil and about 3/4 cup of the chopped mango with 3 small mashed bananas (I needed to use them up and it helped cut down on the fat). I used half all-purpose and half WW flour. And I used slightly less than 1 cup of sugar instead of the total amount. Made it into muffins in..."
"Great recipe. My family thought these tasted like bars from a professional bakery. I increased the bluberries to 2 cups, and because the recipe doesn't specify which kind of oats to use, I made two different batches (quick oats v. rolled oats). The quick oats won--they held their shape much better."
"My first attempt at this turned out crumbly, mainly because I added too much "stuff" in proportion to the liquid AND I was too impatient to let it cool down completely before I started digging into it. DH and I couldn't stay out of it, it was so addictive. I had as a cereal in the morning and munched on handfuls throughout the day. Made again to..."
"I can't believe how much I like this recipe, given that I have always hated real egg salad. I guess I just didn't like the egg part! And this review is before I've even allowed the flavors to meld--I bet this will be phenomenal by morning. I made this with only 1 lb of tofu and added finely chopped celery and red bell pepper. As for the spices, I..."
"The texture of this is amazingly rich and perfect. Being vegetarian I used veg stock and added a bit of crushed red pepper with the nutmeg (we like everything spicy!). I left out the spinach as we had none, but I can't wait to make this again with other veggies. Oh, and I added a clove of garlic with the onions and baked this in my corningware ca..."