10,000 fat free recipes

Honey and whole wheat flour give these yummy pumpkin rolls extra goodness.

A Broccoli Mushroom Bulgur Salad with a hint of sweet and sour essence is a delightful and healthy dish that combines the earthy flavors of broccoli and mushrooms with the nutty taste of bulgur. The salad is then elevated with a tantalizing sweet and sour dressing that adds a burst of flavor to every bite.

Mustard fried caribou steaks coated in Dijon and horseradish, then pan-seared to medium rare. A quick wild game recipe with bold, peppery crust and juicy pink center.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Whole wheat molasses bread for the bread machine with caraway seeds and brown sugar. Dump-and-press loaf with a deep malty crumb, rye-like aroma, and a chewy whole-grain bite.

It's easy to make your own delicious granola bar! This recipe is so flexible, you can use whatever nuts or dried fruits you have.

Eggplant tomato chutney: a savory-sweet relish of cubed eggplant simmered with tomatoes, garlic, currants, and tarragon vinegar. A Mediterranean-style condiment for grilled meats, cheese boards, or crusty bread.

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Indian gazpacho with hot green chiles, garlic, and dry red wine in a chilled tomato-based vegetable soup. The South Asian spin on Spanish gazpacho with a slow-burn heat.

Easy Mexican rice with carrots, peas, picante sauce and canned tomatoes with green chilies. A one-pot vegetarian side dish that's ready in under an hour.

These easy to make mashed potatoes are very smooth and creamy. The garlic is boiled with the potatoes which embeds the garlic into the potatoes.

I can't believe how good these are! I generally hate carrots, even though I love most vegetables and eat them every day. I've been looking for a way to cook carrots that would allow me to add them to my diet. This is it! Thanks so much for posting this wonderful recipe!