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By Vino Girl on December 24, 2012
By LUv 2 BaKE on February 6, 2007
"This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added."
Prep Time: 20 mins
Total Time: 1 hrs 15 mins
By Mom of picky eaters and vegetarians on April 2, 2009
"My husband likes the idea of eating tofu, but not the actual texture of tofu, so I developed this recipe for him. He and the children love it! I usually make it as a complement to low-protein vegetable dishes. The chips are great hot, but they can also be eaten at room temperature or cold from the refrigerator."
Prep Time: 2 hrs
Total Time: 2 hrs 10 mins
By WhiskingWings on February 16, 2012
"Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!). Makes 13 two-tablespoon servings."
Prep Time: 1 hrs
Total Time: 1 hrs
By yzabel on August 14, 2012
"My friend and I originally came up with this recipe for an online (Korean) cooking contest. Little did we know that we came up with a dish that’s easy yet worthy to be in any dinner table here in Asia or across the globe.
A classic Filipino favorite spiced up with Korean ingredients. Truly a unique winner combo!
Ingredients: green peppers, korean red pepper paste...
Prep Time: 10 mins
Total Time: 40 mins
By WhiskingWings on February 12, 2012
"Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!"
Prep Time: 24 hrs
Total Time: 25 hrs