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    343 Recipes

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    Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make the drop biscuits puffy and even!

    Recipe #476937

    Every vegan has a Wacky Cake recipe up their sleeve. For those of you that don't know, WACKY CAKE is "wacky" becasue it's a chocolate cake, made without any milk or eggs. Recipes such as this one came to be during the Great Depression, where ingrediets such as milk and eggs were extremely had to come by, and often too expensive for the average family. The "lift" in this cake comes from the reaction between the baking soda and vinegar. I found this recipe burried in a random website, labled as the BEST CHOCOLATE CAKE EVER" and it just so happens to be vegan. The chocolate glaze totally makes this recipe, so do yourself a favor and try it at least once. Cake IS still amazing in its own, dusted with some powdered sugar. I added in the "optional" extracts that I use when making the cake too. They really add a great flavor.

    Recipe #461330

    This is so simple and tastes wonderful. We made this for my Pampered Chef party and it was a huge hit. Don't worry if you don't have their manual food processor, which is the main tool they highlight for this recipe. I find that I can dice the fruit with my knife just fine, and it even comes out a little neater looking; The manual food processor just saves time. Please feel free to use lemon OR lime, for juice and zest. I've used both, and they both work well. Depending on the sweetness of the fruit, I add agave nectar to taste, no more than 1 tbsp usually. Serve with Stacey's cinnamon pita chips, or your own home made pita chips. This is also amazing served over ice cream! I believe 1/2 cup salsa = 2 Weight Watchers Points

    Recipe #459937

    This is an appetizer I made for Mother's Day this year. I used as a base, the cashew cream recipe from Color Me Vegan, and then added some extra garlic and nutritional yeast to give it a bit more cheezy artichoke dip flavor. prep. time includes the time it takes to soak the raw cashews overnight.

    Recipe #457128

    My basic hummus recipe. I use a little extra tahini to make it extra creamy. Was tired of having it on a scrap of paper, so I am posting it here ^_^

    Recipe #453171

    Another winner from the Post Punk Kitchen Website! These are the meatballs that go with Isa's version of vegan Spaghetti O's, just like the ones from the can!! I've been looking for a good, all-purpose vegan meatball recipe for what seems like forever, and when I saw this recipe posted last week, I was excited to give it a go! These are simple and taste great. I did not make the spaghetti Os that go along with them, but I think these mini meatballs are simple fabulous along with some spaghetti and marinara. One note, you do need to use store bought breadcrumbs in this to achieve the correct consistancy. Homemade will not do for this particular recipe

    Recipe #453044

    From the Post Punk Kitchen Website! These were DELICIOUS! I love making my own veggie burger, and these had such a wonderfully unique taste. The salty brine of the olives mixed with the meaty texture of the mushrooms made a perfect match. One thing I also really liked about this recipe was the addition of dried tarragon. I do have a small plastic bag of the spice, but I don't really come across too many opportunities to use it. To me, tarragon has a licorice and slightly minty flavor. The flavors of dried tarragon are quite strong, but the 1/4 tsp called for in this recipe, gives the perfect subtle hint. I might be able to use up that bag after all! I did end up baking the burgers in the oven about 15 minutes longer than stated, so about 45 minutes total. I served them on toasted wheat bread with some romaine lettuce leaves and some guacamole.

    Recipe #453037

    Creamy avocado adds a really nice touch to all the tanginess found in traditional Greek salads. I make this using recipe #448742 for the feta cheese. Inspired from a recipe I saw on Chuck's Day Off (Cooking Channel)

    Recipe #450715

    From: 500 Vegan Recipes. Quick, simple, and so easy to throw together on a weeknight! Many of the wonderful vegan chorizo recipes I've tried need to be prepared, kneaded, and then steamed for 30-40 minutes, so this is a nice quick way to add a little spicy flair to your dishes. Throw some of these crumbles in with your beans and rice, chilli, tacos or tofu scrambles. They are also great as a topping for a "taco" pizza, or mixed into cheesy pasta for a 'Chilli Mac' type dish.

    Recipe #450153

    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

    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

    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

    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

    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

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