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Posted 11 years ago
This kale salad can be an entree or a nice side to go along with the rest of your meal, and can be prepared pr
Posted 11 years ago
This recipe combines all the great flavors of fall: Pumpkin, maple syrup, pecans, and spices like cinnamon and
Posted 11 years ago
Posted 11 years ago
Think of this recipe as a great way to use up leftovers, enhanced by the protein punch and flavor of fresh egg
Posted 11 years ago
From-scratch tomato sauce is an absolute necessity in my home. It's great to have tomato sauce on hand when m
Posted 11 years ago
Once the cooked rice and beans are in the refrigerator, this dish comes together in 5 minutes. The “refr
Posted 11 years ago
This stew is to vegetarians what a pot roast might be to those who eat meat. It's full of rich, deep flavors;
Posted 11 years ago
I must confess, this is the first time I've made chili without opening a single can. I usually reach for canne
Posted 11 years ago
I made this recipe with four apples and two pears, as that was about as much as I could get in the dehydrator.
Posted 11 years ago
The beauty of going unprocessed is that you get to enjoy the true flavors of real food! Roasted sweet potatoes
Posted 12 years ago
(October unprocessed cheat: I used Chili-Lime Cholula on mine.)
Posted 12 years ago
Let me introduce you to one of our family favorite recipes ??? Kale/Spinach Paneer or Saag Paneer. This is a n
Posted 12 years ago
This cake has a few steps to it but the result is well worth the effort! You can certainly make it with tradit
Posted 12 years ago
Egg-free, can be made vegan. Makes 8 muffins.
Posted 12 years ago
Here are three tips to makes sure eating unprocessed doesn’t break the bank.
Posted 12 years ago
I'm splitting the ingredients list into two parts -- the first are the mandatory ingredients (though I suppose
Posted 12 years ago
This morning, while taking pictures for this post, I realized I had a bunch of garlic and potatoes leftover. W
Posted 13 years ago
The order of the layering the vegetables does not really matter, as long as the potato slices are on the botto
Posted 13 years ago
I had no idea that one could make hummus from garbanzo flour (I'd always started with whole garbanzo beans), b
Posted 13 years ago
From Deborah Madison’s Vegetarian Cooking for Everyone
Posted 13 years ago
I met Jody and Nancy a couple of months ago, and we instantly connected -- I thoroughly enjoyed talking with t
Posted 13 years ago