1,218 brain recipes

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Cashew chicken with bell peppers, a fast wok stir-fry of tender chicken, crunchy cashews, and sweet peppers in a savory soy and soybean-paste sauce. A quick, takeout-style weeknight dinner, gluten-free with tamari.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

Classic Italian minestrone loaded with great northern beans, spinach, cabbage, zucchini, potatoes, tomatoes, and elbow macaroni in a herb-scented broth. The ultimate hearty vegetable soup.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Frito casserole layered with corn chips, ground beef, chili beans, tomatoes, corn, and cheddar cheese. A Tex-Mex weeknight casserole that comes together with pantry staples.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

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.

Use this mustard on anything, including an assortment of grilled sausages (bratwurst, bockwurst, knackwurst or chicken sausage).

Winter squash baked with Spanish brown rice, fresh tomatoes, and red bell pepper in one dish. A simple vegetable casserole with just four ingredients.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

These are excellent vegetarian patties. I have been trying to incorporate some vegetarian dishes into my diet, and this recipe is a keeper. These patties are filling, delicious, and very nutrition-dense. Serve them as veggie burgers, or chop them up and use in a wrap. Either way, delicious!

Hearty slow cooker bean dip packed with seasoned ground beef, refried beans, melted longhorn cheese, and sour cream with a spicy kick from hot sauce.