2,786 fibre recipes

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Fresh ripe tomatoes stewed with scallions, green pepper, dill, and basil, thickened with cornmeal and enriched with sunflower seed butter. Diabetic-friendly and naturally vegan.

Strawberry-orange spread made with frozen strawberries, fresh orange juice, orange zest, and pectin. A quick freezer jam that's ready in 20 minutes with no canning equipment needed.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

No-cook freezer jam combining sweet strawberries and ripe bananas with fruit pectin and sugar. Just stir, jar, and chill. Bright fresh fruit flavor that beats anything store-bought.

Creamy potato salad made with eggless mayonnaise, white vinegar, celery, and onion. Egg-free and simple to assemble with boiled potatoes. Topped with paprika.

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that's the simplest way to enjoy rhubarb's tart, fruity flavor.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.