6,769 brain recipes

Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

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.

Hearty Mexican chili with three beans, eggplant, ale, and poached chicken. Slow simmered with cumin, oregano, and red pepper flakes, then finished with goat cheese and fresh cilantro.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Cozy winter turkey chili: a lean, hearty chili with cooked turkey, kidney beans, tomatoes, green pepper, and warming chili-cumin spices. The lighter alternative to beef chili that doesn't taste like a compromise.

Pureed black bean soup brightened with fresh orange zest and cilantro. Vegan, gluten-free, and high-fibre, with a separate-puree technique that gives velvety texture without losing bean character.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

Jook, the classic Chinese rice congee simmered until silky, studded with seasoned pork meatballs and crunchy water chestnuts. The ultimate bowl of savory Chinese comfort.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

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.

Sausage baked beans with hot Italian sausage, bacon, three types of beans, and brown sugar. Baked in a casserole until bubbly, sticky, and packed with smoky meat flavor.

Tender beef brisket simmered with green beans, potatoes, and marjoram. Cook it three ways: slow cooker, dutch oven, or pressure cooker for a hearty one-pot meal.