5,667 added recipes

Sweet and fiery banana chutney with Granny Smith apples, raisins, cayenne, ginger, and apple cider vinegar, baked until thick and jammy. Makes 4 cups of bold condiment for canning.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.

Smooth Anglo-Indian curry sauce made from caramelized onions, fresh tomatoes, ginger, cilantro, and garam masala. A versatile base for chicken, lamb, or vegetable curries.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Mashed sweet potatoes with orange juice, marmalade, and fresh ginger, baked under a crumbly oatmeal cookie topping. A sweet, citrusy twist on classic sweet potato casserole.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Creamy vegan tempeh party spread with tahini, black olives, cumin, and turmeric, shaped into a ball and served with crackers or veggies. A high-protein, make-ahead appetizer that's a plant-based spin on a cheese ball.

Sangre del Diablo vegetarian chili with TVP, pinto beans, sun-dried tomatoes, and bold spices. A massive batch recipe that feeds 30 with serious heat from cayenne.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Tuscan-style white beans simmered with sage, garlic, plum tomatoes, and chicken broth. Dried beans cooked from scratch for a creamy, rustic Italian side or pasta topping.

Koorma vegetable curry with potatoes, cauliflower, carrots, and green beans in a spiced tomato sauce finished with yogurt. A mild, creamy Indian-style vegetarian curry.