5,662 eater recipes

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

Grilled portobello mushroom burgers marinate big meaty caps in balsamic, garlic, and a touch of cayenne, then grill until juicy and tender. A satisfying vegan burger piled with tomato, onion, and lettuce.

Whole wheat spice muffins with cinnamon, mace, nutmeg, allspice, and ginger sweetened with honey. A warming, low-fat breakfast muffin that smells like the holidays.

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

Classic Spanish gazpacho with ripe tomatoes, cucumber, green pepper, garlic and white wine vinegar. No-cook chilled summer soup blended in 5 minutes.

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

One of the most delicious desserts. Easy to make and wonderfully sweet. Try this recipe.

A nice and healthy breakfast. Very good with a double mug of cocoa.

No sugar, flavour is still so nice, and much healthier too!

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Hummus Bi Tahini (Chick Pea and Sesame Puree) recipe

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Stuffed with two kinds of cheese these make spectacular dinner roll.

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!

A quick and easy enchilada sauce that you can make in about 10 minutes.