503 carob recipes

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Homemade vegan brownie mix with carob powder and pitted dates, sweetened naturally with no refined sugar. Just blend with soy milk and bake for fudgy, wholesome brownies in 30 minutes.

Whole wheat carob chip banana bread made without eggs or dairy. Sweetened with sucanat and ripe bananas, this makes two tender loaves in under an hour.

Sorbet Caribe blends frozen bananas with fresh and frozen pineapple juice and shredded coconut into a creamy tropical sorbet. No sugar added, no ice cream maker needed.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Moosewood gazpacho: cold Spanish-style tomato soup with cucumber, red pepper, garlic, fresh herbs, and lime. Iconic vegetarian no-cook summer recipe.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Herbed fresh tomato soup blends six peeled tomatoes with basil, thyme, and a hit of hot pepper sauce, then purees smooth for a low-fat, freezer-friendly weeknight bowl. Light, herby, and budget kind.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Use zucchini slices to replace lasagna noodles, which reduces lots of calories and carbohydrate, but it still tastes cheesy and flavorful. A great recipe to cook some seasonal zucchinis into a light yet delicious meal.

This quick, easy and refreshing green bean salad is a great side dish in any occasion.