7,350 ann ann recipes

Vegan pinto beans in tomato sauce served over brown rice with sauteed onions, celery, and hot pepper sauce. A filling plant-based dinner ready in 20 minutes.

Slow-baked navy beans in a tangy molasses, brown sugar, and bacon sauce with a surprise ingredient: lemon-lime soda. This from-scratch baked beans recipe simmers low and slow for fork-tender, smoky results every time.

Spicy hot dog mustard made with Dijon, yellow mustard, and honey. Three ingredients, no cooking, and sharper than anything from a squeeze bottle.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Candied spiced bananas pan-fried in brown sugar, lemon, butter, cinnamon, and nutmeg. Caramelized on the outside, soft inside, ready in 10 minutes for ice cream toppings, brunch, or quick dessert.

Homemade wine cooler with wine and lemon-lime soda served over ice. A light, refreshing 2-ingredient spritzer that takes 5 minutes to make. Lower in alcohol than straight wine.

Lentil rice casserole baked with canned tomatoes, dill, and a bread crumb crust. A hearty, low-fat vegan bake with pantry staples and no added oil.

Overnight porridge with cracked wheat, rolled oats, molasses, and dried fruit soaked overnight then cooked in minutes. A hearty, make-ahead whole grain breakfast with no added sugar.

Low-calorie banana French toast made with egg substitute and reduced-calorie bread, topped with vanilla yogurt and pan-seared banana slices. A lighter brunch that still satisfies.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Oil-free curried chickpeas simmered with potatoes, tomatoes, and warm spices like cumin, cinnamon, coriander, and cloves. A naturally vegan one-pot meal that's rich, hearty, and packed with flavor.

Cinnamon sugar toast cut into strips and stacked like a log cabin. A fun, easy breakfast activity for kids using just bread, butter, cinnamon, and sugar.

Cinnamon-scented couscous with plump raisins and butter. A five-ingredient North African-inspired side dish that's ready in 10 minutes with no active cooking.