Recipes in the Category of Object

The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too

Orange zest and tapioca are stirred into the strawberry-rhubarb filling, making this sweet pie especially luscious and citrusy. Choose either a top crust or a crumb topping.

Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned

Anchovies sauteed with garlic and oil makes a pungently tasty sauce for hot spaghetti. Add some breadcrumbs and parsley to the anchovy mix and toss with the noodles to serve.

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out.

Bright red tomatos are peeled and chopped and cooked very briefly with tomato paste and sauteed garlic to make a fresh and colorful sauce for hot pasta.

Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout. A simple seasoning of Italian dressing mix simplifies preparation. Wrap in tortillas or pita and garnish with tomatoes and lettuce.

A wonderful unexpected blend of fresh apples, onions, peppers, and beans, with a great dressing to toss in some zing!

East meets West in this inspired curry dish combining fresh pumpkin with lentils, carrots, potatoes, tomatoes, fresh spinach, and apples designed to delight vegetarians.

Crisp romaine hearts are tossed with julienned beets, sweet rings of red onion, Parmesan cheese and a balsamic vinaigrette and then sprinkled with hot, crumbled bacon.