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    You are in: Home / Cookbooks / Nuts to You!
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    261 recipes in

    Nuts to You!

    Photo courtesy of Wildflour!
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    From Giada at Home, the episode Feel Good Food.

    Recipe #514718

    A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

    Recipe #514710

    The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes! From Vegan Richa.

    Recipe #514182

    I figured if Garth and Trisha liked it, it must be good. And I was right! Rich without being too rich. I have taken the liberty of adding more veggies and listed them as optional. If you like, you can sub mushrooms or veggie crumbles instead of the beans(or even meat). I tweaked just a little for more flavor. Enjoy!

    Recipe #514174

    A mild flavored, hearty and sturdy loaf with rye flour and ground raw almonds. Allow about 1 3/4 hours for rising time. 8 1/2" by 4 1/2" medium loaf, 6-8 medium sized burger buns. Easily doubled. Enjoy!

    Recipe #513960

    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

    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

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

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

    Recipe #512595

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    This gingerbread latte fits the bill just right. A fun start to the day! It's made with molasses, full of vitamins and minerals—iron, calcium, potassium, magnesium, manganese, selenium, and B6– you’re sure to get a boost with this latte, Feel free to use any sweetener you like. From allysonkramer.com.

    Recipe #511060

    If you take this to a potluck, you’d better guard it fiercely so it doesn’t simply disappear while your back is turned. You can serve the cheeseball with any of your favorite raw vegetables, or sliced honeycrisp apples, the combination of the sweet crisp apples and the piquant cheese is amazing. It’s also incredibly good with crackers. You need to soak the cashews and sun dried tomatoes 4-6 hours and also chill the cheeze ball 4-6 hours, so plan accordingly. :) From Chic Vegan.

    Recipe #511052

    Easy and Yummy! Quick too. From betterrecipes.com and made much easier.

    Recipe #510958

    Adapted from One Green Planet and changed slightly. Posting here for safekeeping.

    Recipe #510672

    Just as you don’t need dairy cream to have a creamy soup, you don’t need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavorful soup from from Nut Butter Universe by Robin Robertson.

    Recipe #510120

    My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

    Recipe #509951

    A great Bed and Breakfast recipe. Here's what the Innkeeper says, “This recipe is a very popular entrée or appetizer in our restaurant, the Ravens. The tofu is skewered and grilled, then served with a Thai-style peanut sauce.” —Innkeeper, Stanford Inn by the Sea--Stanford Inn by the Sea, in Mendocino, CA. Enjoy!

    Recipe #509867

    The finishing touch from the opening of Thrive Kitchen menu in Santa Monica, California. Contributed by Peggy Kotsopoulos(host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures) for Thrive Forward, which is all about a plant based diet, healthy living, and having fun. If you can't find coconut sugar, I would try substituting coconut, ground fine, with raw sugar. The computer doesn't recognize chia seed, so I put it in parenthises(sp?)

    Recipe #509514

    A little bit tangy and a little bit sweet, this vegan aioli is perfect kept thick and used as a spread, or thinned down and drizzled over pretty much anything. Don’t miss the 6 flavour variation options below! You need to soak the cashews for about 4 hours, so plan ahead. From 84th&3rd.com

    Recipe #509488

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