821 bag recipes

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Fragrant Spanish rice with sautéed mushrooms, fresh tomatoes, green pepper, garlic, cloves, cayenne, and a splash of sherry. A flavorful side dish ready in 30 minutes.

Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Nutty choco-pumpkin ice cream pie layers vanilla ice cream studded with toffee candy bars under a spiced pumpkin ice cream layer in a chocolate cookie crust. No-bake fall freezer pie that lives in the freezer until needed.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.