10,000 cow cow fan recipes

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Lightened-up single-serving Boston clam chowder built on chicken broth and low-fat milk instead of cream, with leek, celery, red potato, canned clams and a handful of shredded spinach folded in at the end. Ready in about 30 minutes.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

For breakfast, we always feel the time is not enough, but we still want some proper and healthy foods, this power smoothie is really good for breakfast selection!

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.

Roasting is one of the best way to cook beets, as it brings out their wonderful buttery flavor. This easy to prepare, healthy recipe does just that.

Cranberry party mold sets raspberry gelatin with yogurt, fresh cranberries, crushed pineapple, apple, celery, and walnuts for a tangy-sweet holiday salad. A retro Thanksgiving and Christmas table classic.

Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.

Easy garlic bean soup: white beans simmered with a whole head of roasted garlic and a sweet roasted red pepper. Five ingredients, naturally vegan, deep slow-cooked flavor.

Grilled pepper salad tosses charred multi-colored bell peppers with oil-cured black olives, sun-dried tomatoes, and a balsamic vinaigrette. A smoky vegetarian side for grill night.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Shaved spring vegetables are crunchy and refreshing, and white bean absorb the flavor from the light and tasty vinaigrette. A well balanced spring or summer salad.

This classic salmon is always welcomed by party. For sure, but also a good appetizer at any meal.

Greek spinach and lentil soup brightened with lemon, cumin, and coriander. A vegan, gluten-free one-pot meal that's earthy, tangy, and ready for a drizzle of olive oil at the table.