920 bleeding recipes

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Breakfast fruit sherbet blends ripe honeydew, kiwi, buttermilk, sugar, and lime juice into a no-churn frozen treat. Light, tangy, naturally low-fat alternative to morning yogurt.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Egg-free, dairy-free pancakes from a whole wheat and white flour blend with wheat germ. Vegan-friendly, fast, and budget-friendly breakfast that needs nothing but water.

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

Pineapple buttermilk smoothie blends frozen tropical fruit with tangy buttermilk for a frothy 5-minute breakfast or post-workout drink. High in fibre, low in calories, no banana required.

Applesauce yeast bread for the bread machine, layered with grated apple, warm apple juice, cinnamon, and nutmeg. A bread flour and whole wheat blend gives a soft crumb with rustic chew.