1,693 chole recipes

Light wheat pizza dough with whole wheat flour, cornmeal, and a sponge starter for extra flavor. A hearty crust with nutty grain notes for homemade pizza night.

Whole wheat spaghetti with broccoli, garlic, and hot pepper in olive oil. A vegetarian one-pot pasta where the broccoli cooks right in the pasta water.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.

Cheesy pita sandwiches with microwave-melted Swiss cheese stuffed with an Italian-dressed salad of tomatoes, cucumbers, alfalfa sprouts, and peppers. A quick vegetarian lunch in 5 minutes.

Strawberry-rhubarb cobbler: a dairy-free, refined-sugar-free cobbler with jammy tart fruit under a whole wheat biscuit topping. Vegan-friendly dessert that tastes like summer.

Open-faced breakfast toast topped with fresh mushrooms, tomato slices, crumbled bacon, and melted Parmesan on whole wheat bread. A quick, savory morning meal ready in 15 minutes.

Oven-baked banana French toast made with egg whites and whole wheat bread, topped with a warm honey-cinnamon blueberry sauce. A lighter, hands-off brunch that skips the griddle.

Rustic whole wheat bannock bread with rolled oats and raisins bakes up golden in just 30 minutes. This hearty, no-yeast flatbread is a cozy, simple comfort food staple that needs only basic pantry ingredients.

Whole wheat banana bread with no added fat - applesauce replaces butter and egg whites replace whole eggs. A wholesome, low-calorie loaf that stays surprisingly moist.

Vegan peanut butter muffins made with whole wheat pastry flour, soy milk, molasses, and safflower oil. No eggs, no dairy, and ready in under 40 minutes. Hearty and naturally sweet.

Tangy rhubarb meets creamy lemon tofu in this plant-based pie that transforms spring produce into a bright, refreshing dessert with silky texture and sweet-tart layers.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

California fruit bread made with whole wheat flour, bananas, pineapple, apricots, and golden raisins. No added sugar or butter in this naturally sweet, freezer-friendly loaf.