8,375 fat free recipes

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Old-school Italian-American spaghetti sauce simmered for hours with whole plum tomatoes, garlic, oregano, and bay leaf. Drop your meatballs in during the last hour and let Sunday dinner take care of itself.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.

Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.

A great light snack that is perfect for a day at the beach or some quiet time on your porch.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Simple but irresistible, this cake is great for dessert after dinner.

Add some kick to your meal with this spice mix that can be used for almost anything!

Try something new with this exotic dish made of eggplant, peppers and tamarind paste.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

Try something different for breakfast with this recipe that uses rolled oats, mixed nuts and dried fruit.

A scrumptious dessert dish made with applesauce, graham crackers and toasted almonds.

Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal.

Cajun wild duck and andouille sauce piquant simmered low and slow in a dark roux with tomato sauce, white wine, and hot pepper. Louisiana bayou cooking at its boldest.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.