3,956 fibre recipes

No-bake summer berry pie with fresh raspberries, strawberries, and blueberries set in a strawberry gelatin glaze in a baked pie shell. Topped with whipped cream for a cool, fruity summer dessert.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Halloween chocolate spider treats made with melted chocolate chips, crunchy chow mein noodles, and M&M eyes. Three-ingredient no-bake party snack kids can make themselves.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Peanut butter sundae with a warm homemade honey peanut butter sauce over vanilla ice milk, topped with wheat germ. Simple, nostalgic, and lighter than fudge.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Four-ingredient brownies made with graham cracker crumbs, sweetened condensed milk, chocolate chips, and walnuts. No eggs, no butter, just mix and bake.

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

Microwave baked apples stuffed with dried apricot, walnuts, brown sugar, and butter, cooked in orange juice. Ready in under 15 minutes with a rich, fruity filling worth trying.

A scrumptious dish that's healthy and perfect for the beautiful summer weather!

If you just got home from work and the kid's won't leave you alone, try making this tasty dish made with brown rice, stewed tomatoes and zucchini.