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    You are in: Home / Cookbooks / 123 Hit Wonders
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    1205 recipes in

    123 Hit Wonders

    These are recipes with 1, 2, or three reviews!
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    These Cheesy Quinoa and Broccoli Patties are delicious; crispy on the outside and soft and chewy on the inside! You can add in your favorite veggies, change up the cheese to taste, whatever suits your fancy. Enjoy! This is taken directly from Shopgirl.

    Recipe #505314

    These fries are definitely best eaten right out of the oven. As happens with many baked eggplant dishes, when the fries have a chance to cool fully, they can get a little limp and not nearly as delicious. Sprinkle flaky salt on them the moment they come out of the oven. You can also double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. Store the sauce, covered, in the refrigerator and just thin it out with additional water if it settles or thickens. From the Kitchn.

    Recipe #508373

    Refreshingly different salad dressing, You can experiment with different greens, such as watercress, curly endive, radicchio and arugula.

    Recipe #462248

    Classic soft and chewy oatmeal cookies with a hint of coffee and cream. The cream component is white chocolate chips. Who knew?! From Bake Your Day. The original recipe called for all white chocolate chips, I have taken the liberty to use half white and half dark chocolate. If you have a food scale, measure the sugars for accuracy.

    Recipe #496772

    Hate the calories and the high price tag of your favorite Macchiato? Well, you can make it in the comfort of your own home! I use almond milk but you can use the milk of your choice. From Babble.

    Recipe #513280

    An easy appetizer for a party or gathering. No one will ever believe there are only three ingredients after experiencing the flavor punch. I leave the mushrooms whole rather than slicing them. Melt in your mouth delicious and will have people coming back for more! Easy, inexpensive, and everyone loves it. If you like, you can replace some of the butter with olive oil. I like to do half cremini and half white button mushrooms. From CD Kitchen.

    Recipe #513069

    This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt— so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)

    Recipe #508965

    Loosely adapted from the well-known Peruvian dish, Arroz con Pato, which is very similar to the ubiquitous Spanish Arroz con Pollo, but without the tomatoes. It's also a little spicier, and has thePeruvian addition of a dark beer as part of the liquid(you can sub veg. broth). Peruvian food is unique and delicious-- a cultural mix of native Indian, Spanish, African, Italian, Chinese and, more recently, Japanese cooking. From Bryanna's book "20 Minutes to Dinner", and posted on VeganFeastKitchen.

    Recipe #509068

    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

    Recipe #513145

    Often the simplest things in life bring us the most joy. This may be one of them. Easy and delicious! I just love Brussels sprouts and this is a nice and spicy way to serve them. From the Authentic Suburban Goumet.

    Recipe #513029

    This makes 4-5 cups. Use at least one frozen fruit to chill your smoothie. Feel free to half the recipe. Enjoy!

    Recipe #512595

    Chimichurri has its roots in Argentina, where it is usually slathered over grilled meat. Here, it lends spicy, garlicky goodness to a hearty bowl of sweet potatoes and quinoa. For optimum flavor, use larger amount of spices. I have tweeked this just a tad. From Vegetarian Times.

    Recipe #507478

    From J. Kenji Lopez-Alt who is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab, and changed slightly using almond milk instead of cream.

    Recipe #511485

    I was looking for a great way to fix my spaghetti squash and went searcing. I started watching Diners, Drive Ins, & Dives and they went to this place called The Pit Stop in New York and they made the most delicious dish with spaghetti squash. I used all of the veggies except eggplant, which I did not have on hand. To see the video, go to http://www.foodnetwork.com/videos/pit-stop-spaghetti-squash/96662.html. This recipe is directly from the Pit Stop restaurant in Merrick, New York.

    Recipe #510594

    Adapted from Laura Kelly at Silk Road Gourmet, where she’s on a journey through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted by Sasha Martin. Love how she describes things!

    Recipe #502286

    The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #432218

    Modified from the NY Times by ofallytasty.com, who adapted it from The National. I put my spin on it by using vegetable broth, and adjusting some of the measurements. If you have smoked salt, by all means sprinkle some over the soup when you serve it.

    Recipe #510791

    Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

    Recipe #511196

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