111 corn oil recipes

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Lentil loaf: a vegetarian meatloaf alternative made with cooked lentils, tomato, onion, parmesan, and breadcrumbs. A hearty, protein-packed weeknight dinner for four.

Seared filet mignon steaks served on a crispy layered potato cake with a brandy, mushroom, sour cream, and green olive sauce. A French-inspired steakhouse dinner at home.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.

Ground beef stir-fry with peppers, carrots, onions, and wilted spinach seasoned with basil, Dijon mustard, and apple cider vinegar. Served over fluffy couscous for a fast, filling 30-minute meal.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Three-layer old-fashioned chocolate cake with cocoa frosting and chocolate chips baked into every layer. No eggs, no butter in the cake, just deep cocoa flavor and a tender crumb.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Mystery bread made with three flours, fruit juices instead of sugar, crushed aniseed, orange zest, and cinnamon. A fragrant yeast bread with a crispy golden crust and a subtly sweet, complex crumb.