1,195 con con can recipes

Pumpkin pound cake with warm spices, finished with orange glaze and homemade candied orange peel. Makes two 9x5 loaves, perfect for fall gifting or freezing.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

Portuguese Chickpea Salad with Roasted Garlic recipe

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.

A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.

Dump cake with pie filling, crushed pineapple, yellow cake mix, and melted butter topped with coconut and nuts. A no-mix dessert where you literally dump everything into the pan and bake.

Hallacas are Venezuela's Christmas tamales: beef, pork, chickpeas, olives, raisins, and capers wrapped in cornmeal dough and banana leaves, then boiled. Holiday tradition in every bite.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Get ready for a cozy, sweet-and-sour twist on classic stuffed cabbage rolls—without all the fuss! This hearty one-pot wonder simmers ground beef meatballs in a tangy tomato-cabbage broth, perfect for busy weeknights or a lazy weekend.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Hearty hamburger and pearl barley soup with cabbage, carrots, and tomatoes in a balsamic-spiked beef broth. A frugal, freezer-friendly one-pot meal that stretches a pound of beef across six bowls.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

Mexican-style lentils simmer with tomato sauce, sweet corn, onion, and bold spices into a hearty, plant-based base for rice or pasta. Cheap, filling, and weeknight-friendly.

Vegan Italian spaghetti casserole with tofu ricotta, nutritional yeast cheesy sauce, and a homemade tomato-herb sauce baked until bubbly. A plant-based baked ziti.