6,472 carob recipes

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Mushrooms are always a healthy food, this recipe is very worthy to try!

Butter is used almost everyday by most of us, it adds the tangy and buttery flavor into our food, cooking or baking. Why not make your own butter, it contains lots of flavor and very tasty!

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Creamy chocolate tofu pie blends melted chocolate, honey, and silken tofu into a rich mousse-like filling in a graham crust. A four-ingredient no-bake dessert that tastes indulgent.

Creamy chocolate tofu pie in a homemade graham cracker crust, sweetened with honey and vanilla. Dairy-free, egg-free, and so silky nobody will guess the secret ingredient.