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"I don't do beets, but I was able to choke them down with this recipe (and I LOVED the other veggies!). I used parsnips, golden beats, white yams and butternut squash and served them over quinoa. This was absolutely delicious and I'll definitely make it again!"
"These are further proof that you don't need eggs for great baked goods. I was a little concerned about the crumbliness of the batter (more like cookie dough), but once the zucchini was mixed in, everything came together. I finely shredded my zucchini and drained it to take some of the moisture out. The brownies came out perfect and super t..."
"This is a fabulous recipe! I had 6 quarts of Roma tomatoes from our produce co-op and wanted to do something different with them. I followed the recipe exactly except that I didn't skin the tomatoes and instead threw them in my Blendtec for a smooth sauce. I also put the sauce on the stove to reduce the sauce a bit. So yummy!"
"I can't believe this recipe doesn't have any reviews yet. As far as I'm concerned, this is one of ICM's best recipes, right up there with Mexican hot chocolate snicker doodles. Yum! This recipe is easy to throw together and basically fool-proof. The blondie is moist and chewy with just the right amount of crunch around the edges, and the toppi..."
"I made two of these today, and they were excellent! The star of the recipe is the crust - a mere two ingredients - dates (I used medjool) and walnuts - but so yummy! I had planned to use pears for the tarts, but the pears I bought were a little too ripe and would have fallen apart during the cooking stage, so I opted for apples instead. I also ..."
"This is a great soup, made even better by the fact that you can have a very large bowl and feel no guilt. :o) I noticed that the refried beans weren't included in the nutritional information, but by my calculations, the calories still come out at only 167 per serving.
I made the recipe as is except for adding some cayenne pepper and sub..."
"Yummy! I had a bunch of blackberries in my fridge I needed to use up, and this was perfect! To make this vegan-friendly, I subbed soy milk, vegan margarine (Earth Balance), and Ener-G egg replacer for their respective counterparts. I also doubled the recipe and baked it in a 9x13 cake pan for about 45 minutes. We don't usually eat dessert on wee..."
"After making a batch of pumpkin smoothies this morning, I had a cup of remaining pumpkin puree and went looking for a recipe to use up my leftovers. This recipe appealed to me because it didn't contain oil, and because it looked fairly easy to veganize. I was thrilled with the results - light, fluffy cakes without too much sweetness or too stron..."
"Yum, yum, yum! I stuck to the recipe except that I subbed flax milk for the soy and threw it all in my Blendtec blender before simmering and adding the asparagus tips. I'm about to enjoy a big bowl with a big hunk of crusty bread. Thanks for the recipe!"
"I'm not a fan of bigger pieces of tempeh in dishes, so like another reviewer suggested, I think I'll crumble it next time. Even with the bigger slices, this was a hit for me. The flavors in the marinade, slaw and lime crema blended wonderfully and made for a fabulous dinner. I quadrupled the recipe for my large family (I made it directly from V..."