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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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    You've heard of almond milk, you can also make other nut milks, like walnut milk. Here is a good recipe from Better Homes and Gardens. The nuts need some time to soak, so plan accordingly. Compared to certain other nuts, such as almonds, peanuts and hazelnuts, walnuts (especially in their raw form) contain the highest total level of antioxidants. California, China, Iran, Turkey, Ukraine, Mexico, Romania, India, France and Chile are the largest producers of walnuts. Interesting note: In China, pairs of walnuts have traditionally been rotated and played with in the palm of the hand, both as a means to stimulate blood circulation and as a status symbol. Pairs of large, old and symmetrically shaped walnuts are valued highly and have recently been used as an investment, with some of them fetching tens of thousands of dollars. Pairs of walnuts are also sometimes sold still in their green skin, as a form of gambling known as du he tao.[

    Recipe #500254

    Wonderful over baby greens or spinach, with cranberries, nuts, mandarin oranges, etc. Adapted from the Silver Palate Cookbook, using walnut oil! Enjoy!

    Recipe #499999

    When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers. From Vegetarian Times(Feb. 2009).

    Recipe #498966

    Rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften. Makes 9 mini cups. Adapted from Olives for Dinner, a great vegan blog.

    Recipe #498910

    I wish I'd had this when I was younger growing up in Miami. Vegan and full of flavor. It's all about the flavor! If you don't have spicy hummus, just add a little chipotle in adobe sauce or some sriracha sauce to regular hummus(and maybe a splash of lemon or lime juice to thin it out). For a change try mixing the mayo with a little Thai sweet chili sauce.

    Recipe #498758

    I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

    Recipe #498581

    Posted on veganinmiwaukee via Fat Free Kitchen. A flavor filled recipe for seitan pepperoni and directions on how to use it in pizza. Yum!

    Recipe #498379

    This mozzarella style cheeze for pizza is the ultimate. It pours on easily and thickens up in the oven. It has an amazing taste. From My Vegan Cookbook.

    Recipe #498377

    Blended almonds, cashews and nutritional yeast flakes create a velvety texture and taste that closely resembles that of real cheddar. Taste better than the real thing. Even better, it's free of isolated soy protein. The cheeze will have to chill at least 5 hours, so plan to make ahead. From My Vegan Cookbook.

    Recipe #498278

    Want the flavor but not the dairy? A delicious and different jalapeno popper recipe. This vegan jalapeno popper recipe is different in a few ways. For one thing the jalapenos are blanched before baking them. This helps to make them more pliable before stuffing them and easier to bite into. Also the filling is created from almonds instead of using a fake vegan cream cheese. From My Vegan Cookbook.

    Recipe #498246

    A vegan sausage link inspired by Field Roast's Apple & Sage vegan sausage. A hint of clove was added to give them a unique flavor. Putting here for safekeeping. From My Vegan cookbook.

    Recipe #498217

    I haven't eaten ham in many years. I've been trying out seitan recipes and this looks so good. Here's what the blog says. "The texture is perfection. It's just the right amount of chewy without being tough. It's tender without being too soft and so moist. And most importantly it's bursting with ham-like flavor." From My Vegan Cookbook, and found on Pinterest. I haven't made this yet but looking forward to making it. Putting here for safekeeping.

    Recipe #498216

    In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

    Recipe #497804

    Serve this up with your favorite fresh made biscuits and it will have you thinking of the South! From erinwyso and the blog Olives for Dinner. Enjoy ya'll(Hey, I grew up in the south!)

    Recipe #497802

    Poultry seasoning is a savory blend of sage, thyme, marjoram, pepper and sometimes cloves, which adds hearty flavor. Adapted from Vegetarian Times magazine(April 2007).

    Recipe #496286

    I know this sounds strange, and I haven't tried it yet, but the reviews are so good, I must try it and posting here for safekeeping. Bal Arneson from Spice Goddess on the Cooking Channel is the creator. You can make these vegan by substituting Earth balance butter for the butter, one tablespoon flaxseed meal mixed with 3 T water(see Recipe #395664) for the egg and vegan chocolate chips.

    Recipe #493542

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Simple and delicious! I got this from Chasing Delicious.

    Recipe #493134

    From the blog Cookie + Kate(voted one of the top 10 blogs for 2012 by Saveur magazine). Yummy and healthy! Cookie + Kate adapted this from Sprouted Kitchen.

    Recipe #493016

    This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

    Recipe #493013

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