920 bleeding recipes

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.

Dairy-free soy milk shake blended with banana, fresh strawberries or blueberries, and a touch of maple syrup. Vegan, naturally sweet, and doubles as frozen popsicles.

Cheesy eggplant pasta sauce with mushrooms, red pepper, and blended cottage cheese braised in dry sherry. A creamy, low-fat vegetarian sauce with nutritional yeast for extra savory depth.

Strawberry sorbet made with pureed fresh strawberries, cranberry juice, and lemon juice. No ice cream maker needed. Freeze, blend, and refreeze for a smooth, fruity frozen treat.

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

Orange creamsicle pie: a frozen graham-crust pie blending vanilla ice cream with thawed orange juice concentrate. The childhood ice cream truck favorite, sliceable on a plate.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Creamy vegetarian sandwich spread made from fresh carrot juice and pulp blended with tahini. Savory, protein-rich filling with miso, garlic, and sesame in 5 minutes.

Apple cider shake blended with vanilla ice cream, ripe banana, and cinnamon. Five ingredients, five minutes, and the creamiest fall drink you'll put in a glass.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.