10,000 can ding recipes

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Baked eggs nestled in a bed of spinach and cheese with texture from carrots and water chestnuts - it's a low-calorie twist on Florentine you won't want to miss! Great for a weekend breakfast that uses items one has hanging around in the pantry.

Bring a little bit of the Eastern Hemisphere into your household with these pancakes made of mung beans and kim chee.

Italian gnocchi with spinach and white beans topped with melted mozzarella and Parmesan. Comes together quickly and hits all the right notes. An easy and delicious vegetarian dinner to make for your family.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

These delicious and nutritious granola bars are ideal for breakfast, snack or anytime when you feel hungry. Very easy to make, and they provide lots of great values to your body.

Make this easy, refreshing tasty taco salad for your New Year's Eve party or super bowl get-together, everyone will love it, and make sure to make enough!

Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.

A delicious holiday drink made with apple cider, orange juice and a bit of brandy.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

Arcadian eight bean chili packs six bean varieties, ground beef, bacon, and dried poblanos into a smoky simmered crowd-feeder. Cinnamon and coriander give this chili an unexpected depth.

The best thing of this recipe is that you don't have to wait the dough to rise, you can make these rotis happen within about half an hour. And they taste delicious!

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.

Garden zucchini chili simmers cubed zucchini, bell pepper, and beans with garlic, cumin, and chili powder for a quick vegan chili. A summer-garden bean stew that's ready in 50 minutes.