10,000 fat free recipes

Creamy blended soup combining white and sweet potatoes with curry, turmeric and fresh mint, sautéed with leeks for a vibrant, high-fiber vegetarian soup.

Easy vegetarian bean burritos: refried beans, seasoned taco filling, cheese, and taco sauce rolled in flour tortillas and warmed in minutes. A fast, freezer-friendly lunch or weeknight dinner.

Caribbean calabaza soup pureed silky with coconut milk, scallions, garlic, fenugreek, cumin, and allspice. Vegan, naturally creamy, and full of warm island spice.

Spicy homemade guacamole mashed with ripe avocado, fresh lime, cilantro, and garlic, then kicked up with chopped green chilies. Bright, fresh, and ready for a bowl of tortilla chips.

Classic corned beef served alongside colcannon, the traditional Irish mash of fluffy potatoes folded with tender cabbage and onion. Comfort food that warms you to the bone.

Cranberry orange muffins: tart fresh cranberries and bright orange juice in a tender, lighter muffin made with yogurt instead of butter. A wholesome breakfast or brunch bake, with optional nuts for crunch.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

Skip the drive-thru with this gourmet Egg McMuffin replacement that's topped with smoked salmon and tomatoes.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

Roasted butternut squash folded with slow-caramelized onions, golden slivered almonds, raisins, and warm cinnamon. This vegetarian Thanksgiving side dish bakes in under 90 minutes and fills your kitchen with the sweet, earthy aroma of the holidays.

Tender crisp green beans tossed in a simple Asian dressing.

Every year around summer, this recipe always pops out. Finally made the words into the cake, and it actually turned out moist and delicious. Just finished the final piece earlier this morning for breakfast, with freshly brewed coffee. Very good. Do you like figs and what's your favorite way to enjoy it? Please share your great ideas with us :-)

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Lean pork tenderloin roasts with carrots, new potatoes, and onions in one pan. Simple weeknight dinner seasoned with rosemary and sage that's ready in under an hour.