2,399 cook cook recipes

Cinnamon banana oat bread for the bread machine: a yeasted loaf with mashed banana, whole wheat, rolled oats, molasses, and a full tablespoon of cinnamon. Sliceable for sandwiches and toast.

We made these quick and easy quesadillas for supper, they were delicious and filling. Used whole wheat tortillas, which made it even healthier. Great texture, a yummy-nutritious combination, definitely a keeper for a quick meal.

These hearty, plant-based Lentil Sweet Potato Veggie Burgers combine earthy lentils, nutty rice, and sweet potatoes with savory mushrooms and spinach. Perfect for a wholesome meal, they’re easy to prepare and grill to a crisp, golden finish. Serve with fresh greens or your favorite toppings for a satisfying, nutrient-packed burger.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Creamy homemade hummus with tahini, fresh lemon juice, garlic, and cumin. No-cook, five-minute food processor recipe that beats anything store-bought.

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.

Jack's veggie burger is a hearty vegan patty built on mashed lentils, bulgur and smoked portobello, with roasted garlic and tarragon. The smoke brings meaty depth and the patties hold up on the grill.

Cheesy chili mac for a crowd with ground beef, kidney beans, tomatoes, and melted cheddar cheese sauce over pasta. Family-friendly one-pot chili that feeds 12.

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Microwave banana carrot pecan bread, a moist quick bread loaded with ripe bananas, shredded carrots, and toasted pecans. Cooks in 8 minutes, no oven needed.

Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.