4,632 cooked recipes

Vegan chili made hearty with marinated tempeh, kidney beans, mushrooms, and a long simmer in tomato and vegetable stock. Deep, savory, slow-cooked Meatless Monday meal.

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Cook each vegetable individually to maximum the flavor and texture. Then stir-fry them together with the black bean-garlic sauce and a drizzle of sesame oil.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

Hot and spicy cooked tomato salsa with fresh tomatoes, jalapenos, six cloves of garlic, white wine, and cilantro. Freezer-friendly and great as a chip dip or relish.

Citrus cranberry raspberry preserves: tart cranberries and sweet raspberries cooked with orange juice and zest into a glossy ruby jam with no added pectin. Holiday gift jar perfection.

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.

Simple gazpacho with fresh garden vegetables in tomato or V8 juice. Classic cold soup that's vegan, gluten-free, and ready in 20 minutes with no cooking required.

This easy and tasty vinaigrette is so versatile. It can be used as a salad dressing, a light, tasty and refreshing drizzle over cooked fish, or tossed with pasta.

Cold pumpkin spice soup with canned pumpkin, evaporated milk, molasses and pumpkin pie spice. Chilled no-cook fall starter that tastes like pumpkin pie in a bowl.

Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.