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    343 Recipes

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    Delicious, quick weeknight meal. "Tiny balls of Israeli couscous are the culinary pearls of the pasta world". The combination of sweet, savory and piquant flavors in this dish make a nice match. Adapted from a recipe I saw in the Food Network Cooking Magazine. The original recipe called for chopped dates. I substitued dried cranberries instead, since that is what I had on hand. I also added some dried corriander along with the cinnamon, just to give a hint more flavor. I also like to soak the dried cranberries in a bit of hot water to plump them up before cooking. Splash of wine vinegar at the end gives a nice touch!

    Recipe #448977

    Perfect for topping a Greek-style salad, or a spinach and olive pizza! Leftover marinade makes a great base for a Greek-style salad dressing

    Recipe #448742

    Best scone recipe EVER, hands down. From Vegan with a Vengeance, by Isa Chandra Moskowitz. I don't know why I've never made scones before, but this recipe has inspired me to branch out, and try some different flavors, not just plain

    Recipe #448730

    From Color Me Vegan, by Colleen Patrick Goudreau. "The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! The Italian word minestrone, refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera - literally "poor kitchen," referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations". One thing I really like about this recipe is the step of boiling the small pasta first, and separate from the soup itself. That way the doesn't get overcooked, or soak up all the broth by the time it's finished cooking.

    Recipe #448717

    A delicious glass of tropical sunshine! The oats and flax seed add a nice thickness as well as added nutrition. Oats have a higher level of soluble fiber than other grains. Some other benefits of adding oats to your smoothie is the fact that they lower cholesterol, and are soothing to the digestive process. I like to blend the oats and flax in my liquid first, just to make sure they are pureed well. Then add your fruit!

    Recipe #448265

    Light and fluffy, yet rich and creamy. Perfect if your looking for a change from plain pumpkin pie for Thanksgiving. The rum extract adds a really nice flavor to this too. The brand of tofu cream cheese I prefer to use is Tofutti brand, the non-hydrogenated kind comes with a YELLOW lable, and is available in Whole Foods, or most well stocked supermarkets. Also, I like the technique of leaving the baked cheesecake in the oven to cool. There were NO CRACKS!! Basic recipe from The Vegetarian Meat and Potatoes Cookbook

    Recipe #442372

    Excellent substitute for Tofutti, and less expensive too. Great flavor, perfect amount of tang. This is perfect as a non-dairy replacement for dips, or for topping tacos, burritos, enchiladas, or baked potatoes

    Recipe #441071

    This recipe is a deliciously-creamy, vegan version of the popular appetizer. I know you will LOVE this, and your dairy loving guests will have no idea that this wonderful dish is not made with mozzarella, cream cheese or mayo. My dear friend, who is lactose intolerant, did NOT eat the dip at first because she was convinced there was dairy in it. The white beans in this blended with the vegan cream cheese make the perfect non-dairy base for the spinach and artichokes. I guarentee, this will give TGI Friday's version a run for its money!

    Recipe #440998

    This recipe is from Viva Vegan! I saw it reviewed on the blog: Tree Hugger. Posting here so I don't loose it. **Update: now that I've made this recipe, I don't think I'll ever, EVER buy refried beans in the can again. These had such and incredibly fresh and intense flavor! Perfect for burritos and nachos!

    Recipe #439306

    Adapted from a recipe I found in Fitness Magazine. The hint of curry and the sweetness of the apples give this soup a really unique and delicious flavor. The addition of the white beans adds some depth and creaminess as well. Perfect for a cool Fall night! This soup is really nice served with some toasted crostini spread with some fresh roasted garlic.

    Recipe #438607

    Smoothies are always a delicios and fun breakfast!

    Recipe #438330

    Inspired from the recipe in Vegan Table. "This recipe has all the flavor of the lunchtime staple but leaves the cholesterol, and mercury behind" I usually cut this recipe in HALF, and as you can see from the list of ingredients, that is quite easy to do! I also like to add dill pickle to mine, which I've listed below. Some chopped scallion might be nce too... ^_^

    Recipe #438321

    Why buy bagged granola for $5/6 a bag when you can make your own. Most of the pre-made granolas you buy in the store are made with tons of sugar or high fructose corn syrup, AND a lot of them (I've found) contain milk powder. This was so easy to make at home and tasted AMAZING. The nuts I used were all raw, unsalted. Feel free to swap out whatever nuts or dried fruit you might have on hand. I actually used pecans in place of the walnuts, and a mix of half raisins and half dried cranberries for the dried fruit. Next time I might try some dried blueberries

    Recipe #438320

    I found this recipe in Diabetic Cooking mini recipe book and it was VEGAN! Wonderful all-purpose chocolate cake. The added coffee really intensifies the chocolate. Water can be used in place of the coffe for just a plain chocolate cake.

    Recipe #438319

    Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin

    Recipe #438302

    This salsa sounds amazing! From the Gormet Sleuth wesite. This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). The chunky-textured original was made with a Mexican stone mortar and pestle.

    Recipe #437620

    Now that I have a food processor, I find that making pesto is SO much easier than when I used my blender. This pesto contains no cheese, but the nuttiness from the toasted walnuts and the nutritional yeast give it the perfect balance of flavor. I do like to take the extra time and toast the walnuts in the oven to really bring out their flavor. You may, of course, use pine nuts as well, but I find I have walnuts on hand more often, since they are a bit less expensive.

    Recipe #437376

    I have been fortunate enough to get some AMAZING tomatoes from Uncle Bob's garden! Another batch came in today, yay! I just so happened to have a ton of dill that friends have given me as well. So this is what I made tonight. Great served warm or cold

    Recipe #436955

    This is a classic Middle Eastern appetizer. I was given two small Chinese eggplants from Uncle Bob's garden, and decided to try my hand at this recipe. I'm not much of an eggplant fan, perhaps it's the seeds, or the tough purple skin, or maybe I've just had it overcooked and mush too many times. This dip was PERFECT though. Served it as a spread on homemade falafels, and had the leftovers with pitas.

    Recipe #436761

    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

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