7,862 fibre recipes

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Oatmeal orange cookies with rolled oats, cinnamon, and chopped orange pamelas (pomelo) mixed into brown sugar cookie dough. Chewy citrus-spiced drop cookies.

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.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Homemade canned fruit cocktail with fresh peaches, pears, seedless grapes, and maraschino cherries in sugar syrup. A from-scratch preserving recipe that beats store-bought.

Oven-roasted asparagus tossed with olive oil and finished with a splash of balsamic vinegar. Four ingredients, high heat, and ready in 15 minutes.

Homemade curry powder ground in a blender from coriander, cumin, fenugreek, turmeric, fennel, and a touch of saffron. A 14-spice blend with brighter, fresher flavor than store-bought tins.

Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.

No-cook couscous made by steeping the dry pasta in boiling water or broth off the heat. Five minutes of prep, 30 minutes of patience, and you have fluffy couscous ready for any North African dish.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Wild yeast sourdough starter made from just potato water and unbleached flour. No commercial yeast needed. A campfire-friendly method that captures natural yeast from the air.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Wild yeast sourdough starter made from leftover potato water and unbleached flour. The old farmhouse and camping method, no commercial yeast required.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Morning glory fruit shake with bananas, strawberries, pineapple, ice, and just a touch of honey. A dairy-free breakfast smoothie blended thick and served immediately.