4,037 fast food recipes

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Whole wheat oatmeal bread machine loaf with diced apple, cinnamon, and apple juice for the liquid. High-fiber, healthy, naturally sweetened with honey and orange juice concentrate.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that's cool, crunchy, and ready in 30 minutes.

Fragrant cumin-spiced brown rice baked with tender eggplant, sweet bell peppers, and tomatoes in a golden turmeric-ginger sauce, finished with melted cheese.

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.

Whole wheat couscous with brown lentils, fresh tomatoes, basil, and Parmesan simmered in vegetable juice. A low-fat vegetarian one-pot meal with hearty protein and bright Italian flavors.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

The laziest, most crowd-pleasing dessert you'll ever make. Cherry pie filling, crushed pineapple, yellow cake mix, melted butter, coconut, and pecans. Just layer, dump, and bake.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.