10,000 fat free recipes

Dairy-free spinach pizza on split pita crusts with a nutritional yeast béchamel, sauteed mushrooms, garlic, and Roma tomatoes. Fast weeknight vegan individual pizzas.

Garden Special is a big-batch vegetable relish with green tomatoes, lima beans, cabbage, corn, cucumbers, and peppers in a sweet brown sugar and vinegar brine.

Curried apple salad with raisins, walnuts, celery, and a creamy curry-lemon dressing made with soy mayonnaise and vegan sour cream. A crunchy, sweet no-cook side dish.

Creamy mushroom soup made with ground cashews instead of dairy, spiked with cayenne and sea kelp for a rich, vegan-friendly bowl ready in 30 minutes.

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

Easy and simple recipe that allows the venison loin to be the star.

Slow-cooker rabbit stew braised low and slow with tomatoes, onion, rosemary, and dry white wine. Italian-style stewed rabbit that turns rich and fork-tender after 8 hours unattended.

One-skillet arroz con pollo with browned chicken legs and thighs simmered over turmeric-tinted rice, bell peppers, and scallions. Low-fat, low-calorie, and ready in 45 minutes.

Peanut buttered grain skillet with kasha or brown rice, sauteed onions, soy sauce, and peanut butter blended into a savory, nutty side dish.

Chilled cinnamon peach soup with ripe summer peaches, warm spices, orange juice, and yogurt. A refreshing first course or light dessert that captures peach season in a bowl.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.