2,993 brain recipes

Thai-style lemongrass rice with turmeric and green onions. Fragrant, golden, and perfect as a side for curries, stir-fries, or grilled meats. Ready in an hour.

Multigrain health bread machine recipe loaded with bran, wheat germ, sunflower seeds, carrots, and raisins. Honey-sweetened with applesauce instead of oil for a hearty, low-fat loaf.

Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.

Giant raisin oat cookies with oat bran, rolled oats, plump raisins, and a hint of orange zest baked into hearty cookies the size of saucers. Wholesome breakfast or lunchbox treat.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

If you are a fan of beans you will simply love this scrumptious dish that will satisfy your tastebuds!

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Egyptian koushari layers brown lentils, elbow macaroni, and fried rice tossed with tomato puree and crispy ta'leya onions. Egypt's beloved street food, vegetarian and filling.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Polenta pasticciata layers firm cooled polenta squares with porcini-spiked beef ragù, plum tomatoes, and grated pecorino into a rustic Northern Italian bake. Lasagne, but with cornmeal instead of pasta.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Greek vegetable stew baked in layers with eggplant, zucchini, okra, green beans, and fresh tomatoes. A hearty one-pot vegetarian main seasoned with garlic and basil.

Pressed bean curd soup with pan-fried tofu, green peas, tomatoes, corn, and a savory broth of soy sauce, dry sherry, and sesame oil. A hearty vegetarian Chinese soup.