1,213 brain recipes

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

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

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Hearty Portuguese soup with smoked ham shanks, linguica sausage, kidney beans, cabbage, and potatoes in a tomato broth. A loaded one-pot meal built on smoky ham stock.

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.

Fast Food 4 cooks instant rice with crushed tomatoes, thawed frozen spinach, and Italian seasoning in one pot. Budget pantry dinner ready in 30 minutes, vegan-friendly.

Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

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.

Spicy brown rice simmered with whole cardamom, cinnamon stick, turmeric, bay leaf, and black peppercorns. A fragrant, golden side dish with six simple ingredients.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

Slow cooker bean and grain stew with chickpeas, lima beans, navy beans, barley, and millet in herbed tomato sauce. A dump-and-go vegan crockpot meal loaded with plant protein and fiber.