8,033 fibre recipes

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Bread machine cranberry applesauce bread with a soft, fruity crumb. Cranberry sauce with apples replaces water for a naturally sweet loaf that's ideal for holiday brunch or breakfast toast.

Whole wheat coffee cake with fresh fruit, lemon, yogurt, and a cinnamon-brown sugar crumble topping. Made with egg whites and nonfat yogurt, this lighter brunch cake serves 16.

Delicious dirt cake made sugar-free with devil's food cake, chocolate pudding, cream cheese filling, and crushed cookie crumbs on top. A lighter dirt dessert.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Slow-simmered Brazilian black bean soup with cumin, coriander, orange juice, and a splash of dry sherry. Partially pureed for velvety thickness and topped with a cool dollop of sour cream.

Crescia, an onion-topped focaccia from Le Marche, Italy, with a soft olive oil dough and slowly sauteed onions baked golden on top. A regional Italian flatbread with a velvety crumb.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

No-bake cereal bars with peanut butter, chocolate, and butterscotch chip topping. Church potluck favorite ready in 35 minutes, feeds a crowd sweetly.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Broccoli amandine over baked potatoes with a soy-garlic sauce, toasted almonds, and pimiento. Crisp-tender broccoli in a glossy Asian-inspired glaze spooned over split baked potatoes.

Potato curry (Aloo Matar) with cumin, mustard seeds, turmeric, coriander, and cayenne, simmered until tender and finished with yogurt and green peas. A classic Indian vegetarian dish with whole spice flavor.