46 ange recipes

Baked 7 beans and barley with molasses, honey, tomato, and turmeric. A hearty vegan one-dish bake that swaps the bacon and white beans of traditional recipes for a chewy multi-bean blend.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal.

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

This frittata can be used in many ways, breaklfast, lunch, dinner, whatever you want, and you can add all kinds of stuff in it, and always satisfy you!

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.