2,993 brain recipes

Provencal soup au pistou loaded with kidney beans, white beans, potatoes, tomatoes, carrots, green beans, and macaroni. A hearty, rustic French vegetable soup.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Smoky black bean chili pulls together canned black beans, tomatoes, and salsa with chili powder, oregano, and a splash of liquid smoke. A fast vegetarian chili ready in under 30 minutes.

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

Ham, green beans, and potato skillet casserole cooked in bacon drippings with just five ingredients. A simple one-pan Southern dinner that turns leftover ham into a hearty weeknight meal in about 40 minutes.

Light apple raisin crepes with an oat bran batter, part-skim ricotta and apple filling, and a warm cinnamon syrup poured over at serving. Just 178 calories per serving.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

A set-it-and-forget-it slow cooker recipe with dried pinto beans, diced ham, carrots, celery, and a double-bouillon broth. Eight hours on low gives you thick, smoky, soul-warming beans.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Bangus sinigang brings together milkfish, tart tamarind broth, ripe tomatoes, banana heart, and fresh greens in a classic Filipino sour soup that's on the table in 40 minutes.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Massive fire camp chili recipe scaled to feed 1,200 people. Pinto beans, ground beef, bacon, jalapenos, and chili powder simmered for 6 hours over an open fire. A true crowd feeder.

No-bake Easter baskets made from shredded wheat, peanut butter, and butterscotch chips. A fun three-ingredient Easter craft kids can shape and fill with candy.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.