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 loved this sauce. It's perfect for rellenos, but would also be delicious on huevos rancheros. I made impromptu, simple stacked enchiladas by layering cheese and this sauce on corn tortillas and heating in the microwave. Delicious. It's kind of addictive. It would also be a good baking sauce for chicken. I'm glad I found this after looking at oth..."
"I really liked the flavor of this. I used the vegetables I had on hand, which were celery, corn, green beans, carrots and cherry tomatoes. Next time I will omit the carrots and definitely add olives, which I didn't have this time. I also added Morningstar Farms soy crumbles and ended up with a delicious vegan stew that I will make again. What a ni..."
"These cookies are on my list of all time favorites, as long as they're made with the small spice drops, rather than the larger gumdrops. The flavor of the spice drops elevates these cookies to something special. The texture is perfect - crispy on the outside and chewy on the inside. Fantastic cookie."
"Very moist, delicious flavor. I used flax as an egg replacer and my bars were very thin, but the flavor was just excellent. They're very sweet, could probably cut the sugar by 1/4 cup. I will double the recipe when I make these again."
"I wanted to make a vegan coconut cake for my daughter's birthday, and decided to adapt this recipe. I made it twice instead of doubling it so I would be sure of the result. One recipe makes one 9 inch layer cake. For the liquid I used coconut milk, and for the oil I used coconut oil. Added 1/2 tsp. coconut extract. Made a filling using vegan sour ..."
"Made this for my daughter and she loved it. I dissolved a veggie bouillon cube in the rice cooking water for more flavor. Added two cooked diced carrots and some Braggs Aminos. This is a good recipe to mix in leftover cooked vegetables and use up what you have on hand. Almost any vegetable would be good."
"As some others have said, there wasn't enough liquid and I had to add about 1/3 cup almond milk to make the batter come together. It was still very thick, but worked out okay. I had only blueberry yogurt which worked out fine. Added some lemon extract and used ground flax and water equivalent to one egg. Muffins rose high and tasted great. I gave..."
"I found this to be quite salty and strong made as directed, so I diluted it with a little extra water, used more sesame oil, and doubled the sugar. Then I thickened it with a cornstarch slurry because I just prefer dressing with some body. With these changes I like it very much."
"These look so good in the photo that I had to try them. I'm not a huge banana fan but am vegan, so made the vegan version. I substituted wildly, but I think they probably taste fairly close to the original. I used hemp milk instead of soy, 1/2 cup almond butter and 1/2 cup peanut butter because that was what I had. I also used only 1/2 cup sugar a..."