10,000 fat free recipes

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Curried cheese spread with farmer's cheese, yogurt, chopped apples, carrots, pecans, and currants. A crunchy, sweet-savory appetizer for crackers or pita.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Grilled tofu marinated in orange juice and soy sauce, pressed until firm, then charred on the grill. Three ingredients, vegetarian, and full of smoky-citrus flavor.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.