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    You are in: Home / Cookbooks / Egg, milk, garlic and shrimp free cookbook
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    53 recipes in

    Egg, milk, garlic and shrimp free cookbook

    This cookbook will consist of recipes that are garlic free, egg free, milk free and shrimp free.
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    Recipe #10581

    This recipe comes from the wonderful book "Vegan Cookies Invade Your Cookie Jar" by Terri Hope Romero and Isa Chandra Moskowitz. The cookies are big, soft in the centre with a crunchy outside and mmmoreish taste. Chocolate, nuts and coconut, what more could you ask for?! :) Ive also modified the recipe to be more on the healthy side, which yielded a softer cakey cookie. Ive posted that variation as a separate recipe.

    Recipe #459280

    I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family!

    Recipe #391803

    I got this recipe from my all time favourite blog,!!! These are VEGAN and DELICIOUS!

    Recipe #469446

    This is the best punch you will ever taste! It's my grandma's recipe. you may want to do the first step in the evening/ night

    Recipe #432011

    Another amazing recipe from Vegan Cookies Invade Your Cookie Jar! I think I like this oatmeal cookie recipe even better than the other oatmeal raisin cookies recipe I posted on here. There is actually less sugar in this one, but it is all BROWN sugar so the flavor is really amazing! Original recipe called for soy milk, but I always use unsweetened almond milk. Baking time: 10 minutes = chewy, 12 mintues = crunchy. I like CHEWY :)

    Recipe #435397

    I haven't tried this one yet, but I love spiced or ginger cookies, and this one's a bit different. The number of cookies you end up with, as well as the baking time, will vary depending on the size of the cookie cutter you use. From Eden Organic Foods.

    Recipe #116000

    Found in the Nov. 2010 AllYou Magazine. I always like trying a new version of cranberry sauce each holiday and this year will be this recipe. I love cranberries and apples and this definitely sounds like it will be a perfect match!

    Recipe #442211

    I know shortbread is easily made vegan but for those who are worried about how vegan margarine will compete with butter - worry no more. This recipe I used made very buttery, not too sweet traditional shortbread.

    Recipe #232755

    This is from Lindsay Wagner (The Bionic Woman) and Ariane Spade's vegan cookbook "High Road To Health". It is more like a bar with jelly than a shortbread, that name has always confused me,but maybe I'm missing something. Anyway, it is one of the few actual recipes I use, which is a problem when you want to share. I love eating this raw-the REAL maple syrup makes it!!! Also it is EASY to make- i put the actual directions in but I just put in dry ingredients, then wet, then mix, nothing step by step.

    Recipe #222060

    This is a fabulous side dish to bring along to holiday dinners using sweet potatoes without all the marshmallows and butter!

    Recipe #156775

    A delicious home-made granola with dried cranberries and a zest of orange. Great for gift giving at the holidays, in a jar or cello-bag.

    Recipe #141805

    A nice change from the obligatory cranberry sauce. Can be kept refrigerated for up to a week.

    Recipe #202642

    The beautiful rich color is great to break up a "snow white" holiday plate (you know...turkey,stuffing,mashed potatoes...everything white!) Sweet and colorful, you may get your kids to eat yams at the holidays or any day. No butter! With the convenience of cans you can even make it on a vacation when you're unsure what produce will be available. From Bruce's Yams.

    Recipe #263216

    Roast pork with fuji apples and brandy gravy. This recipe was in the May 2006 issue of the Australian magazine 'super food ideas'. The preparation and cooking times below do not include the 15 minutes "resting time" in step 6. I have not yet made this recipe, but when I do I shall use Vegetable Stock Recipe #135453 for the vegetable stock used in step 9.

    Recipe #169236

    To hold the pieces together instead of icing, this can be used. Do not do this part with the children as it is extremely hot. This is the way my mom does it but I will also credit

    Recipe #442917

    A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead.

    Recipe #356306

    Yummy little treats. From Eileen and Debbie Brewer's The Best of Silver Hills Delicious Vegetarian Cuisine Cookbook. For a different taste you can replace the nuts with rice crispies. Cooking time doesn't include time for the clusters to set. It shouldn't take too long, but I'm not sure of the time.

    Recipe #252176

    These yummy chocolate cookies are a little different in that they are spiced up with a little cayenne pepper and cinnamon. Quite a nice match actually. :) They are originally from the book Vegan Cookies Invade your Cookie Jar by Isa Chandra Moskowith and Terry Hope Romero. I hope you and your vegan friends are going to enjoy them as much as we did.

    Recipe #443974

    I found this recipe on a cooking show by Michelle Wilson titled "Low Fat No Fat Recipes." Carob is sooo much better for you than chocolate. Still, these cookies taste distinctly like carob, so they are really for carob lovers.

    Recipe #305972

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