4,166 cow cow recipes

BBQ Beans with molasses, chili powder, cumin, mustard, and tomato sauce, sauteed oil-free and ready in 30 minutes. Serve on buns like sloppy joes, over whole grains, or as a picnic side.

This recipe is very versatile, easy and excellent.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

If you love fondue you will be a fan of this simple recipe that is perfect to try for dinner parties.

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

A lighter baked rice pudding studded with chopped apples and dates, lifted with folded egg whites for a soufflé-like texture. Warm, cinnamony, and comforting.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.