893 besan recipes

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Lighter potato salad dressed with nonfat yogurt and mustard instead of mayo. Loaded with broccoli, corn, peas, and dill for a colorful, veggie-packed side dish.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Quick Southeast Asian rice vermicelli with crisp-tender vegetables, ginger, garlic, sesame oil, and roasted peanuts. Ready in 25 minutes by microwave or stovetop with both methods included.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Crispy chicken fried steak fingers coated in a seasoned flour paste and saltine crumbs, fried golden, and served with rich homemade cream gravy. Quick, crunchy, and built for dipping.