10,000 block recipes

Easy and quick recipe, tastes good. Tofu is a healthy food.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Oven-braised beef stroganoff with sirloin tip strips, mushrooms, and tomato sauce, slow-cooked until fork-tender then finished with sour cream. A classic one-pot comfort dinner.

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

Baida Paratha is Indian whole wheat flatbread stuffed with spiced mashed boiled egg, cilantro, and black pepper, shallow-fried in ghee until golden brown on both sides.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Add a European taste to your cooking with these scrumptious meatballs that taste wonderful with rice or any kind of pasta.

Tomatoes are high in Vitamin C but also contain A and B vitamins, fiber, potassium, iron, and phosphorous.

Linguine with canned clams, a fast pantry pasta tossed with garlic sizzled in good olive oil, dried parsley, and black pepper. Ready in about 15 minutes from ingredients you keep on the shelf.

Klops, a Jewish-style meat loaf with whole hard-boiled eggs hidden inside ground beef mixed with grated parsnips, carrots, nutmeg, and allspice. Slices reveal a perfect egg center.

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.

Sweet corn kernels brighten up this lighter lasagna layered with ricotta and part-skim mozzarella for a vegetarian dinner that won't weigh you down.

A basic lentil salad that can make any dinner seem a bit different.

Vegetarian stuffed grape leaves filled with rice, yellow split peas, mushrooms, and warming spices like turmeric and cayenne. Baked until tender, these make a hearty appetizer or meatless main.

Tender venison cubes braised in red wine and beef stock with sautéed mushrooms, thyme, and bay leaf. A rich, slow-simmered wild game stew that serves nine hungry hunters.

Roast pork loin rubbed with sage, salt, and pepper, served with a spiced cherry sauce of tart cherries simmered with cloves, cinnamon, vinegar, and lemon juice. A holiday-worthy roast.