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    127 Recipes

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    This recipe came from a friend's mother. The final product isn't really green, but it IS a delicious way to incorporate more greens into your diet.

    Recipe #429413

    2 Reviews |  By Prose

    Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.

    Recipe #419094

    3 Reviews |  By Prose

    From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Recipe #419091 or your favorite vegan cream-cheese frosting.

    Recipe #419092

    A healthy but rich frosting that is easy to throw together. Try it on my Gluten-Free Vegan Carrot Cake. From The Gluten-Free Vegan by Susan O'Brien. If you don't have dates you can sweeten it with agave nectar, but the consistency will be thinner.

    Recipe #419091

    2 Reviews |  By Prose

    From The Gluten-Free Vegan by Susan O'Brien. She suggests adding avocados and roasted corn. What I did was scooped it over pitted avocado halves, which was lovely.

    Recipe #419089

    3 Reviews |  By Prose

    From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. It has a lovely bright-green color and fresh flavor, perfect for barbecues or other outdoor events, and a fun way to eat your veggies.

    Recipe #419088

    2 Reviews |  By Prose

    From Isa Chandra Moskowitz's book, Vegan Brunch. This is a refreshing change of pace for breakfast time, but would make a great meal at any time of day. She suggests that steaming the tempeh before preparing this recipe gives it a juicier texture and reduces the bitterness of tempeh. I steamed it for five minutes with 2 tablespoons of water in the microwave, but if you like a stronger tempeh flavor you can skip that.

    Recipe #418860

    6 Reviews |  By Prose

    I got hooked on these at my local Whole Foods bakery and then was ecstatic to find the recipe in Isa Chandra Moskowitz's book, Vegan Brunch. The best part is that I can now make them gluten free for my husband! I hope you enjoy these savory scones as much as we do. They're divine with some melty Earth Balance Buttery Spread or Tofutti Better Than Cream Cheese.

    Recipe #418859

    10 Reviews |  By Prose

    Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source:

    Recipe #415903

    5 Reviews |  By Prose

    Based on my: Recipe #380398, this is a delicious addition to your favorite vegan gravy or pizza.

    Recipe #412473

    2 Reviews |  By Prose

    Dulse is a delicious and very nutritious sea vegetable. Its salty flavor and crispy texture make it an excellent substitute for bacon in this sandwich with much less sodium and fat than the "real" thing.

    Recipe #412470

    9 Reviews |  By Prose

    From The Great American Detox Diet by Alex Jamieson.

    Recipe #408973

    1 Reviews |  By Prose

    From The One-Dish Vegetarian by Maria Robbins. I made this for Christmas Eve, and it was enjoyed by the family

    Recipe #408969

    1 Reviews |  By Prose

    This is another Alton Brown recipe that I have veganized. You won't believe how easy it is to make onion dip from scratch, and how much more flavorful it is than any onion dip you've had before!

    Recipe #405545

    1 Reviews |  By Prose

    More vegan comfort food! I modified this recipe from the Whole Foods Web site. In place of (or in addition to) the mushrooms try black olives, vegetarian pepperoni slices, bell peppers, artichoke hearts...whatever you wish. Works well with gluten-free pasta. Serve with salad and garlic bread.

    Recipe #405544

    1 Reviews |  By Prose

    Vegan comfort food! This recipe is inspired by one from Alex Jamieson's The Great American Detox Diet, but modified quite a bit by me. If you have picky eaters at your house, you can leave the mushrooms on the side and let each person decide whether to add them to his/her bowl.

    Recipe #405542

    1 Reviews |  By Prose

    If you like Ritter Sport Marzipan bars, you'll LOVE these! In this case, the marzipan is on the outside, which makes them look like little snowballs, and means you don't have to temper the chocolate. This is my veganized version of a recipe found here:

    Recipe #402839

    2 Reviews |  By Prose

    I found this recipe at and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.

    Recipe #402343

    This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust's well worth the wait.

    Recipe #401116

    2 Reviews |  By Prose

    My non-vegetarian husband is always raving about how much he loves Textured Vegetable Protein, so I wanted to develop a faux meatloaf using TVP. I heavily modified a recipe found here: to try to make it closer to my Mom's famous meatloaf.

    Recipe #401093

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