2,786 fibre recipes

Hearty whole wheat oatmeal bread with molasses sweetness and tender crumb, perfect for toast or sandwiches

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

A dump-and-go slow cooker beef stew with tender chunks of stewing beef, potatoes, and carrots in a savory soy sauce and tomato broth. Just 15 minutes of prep, then let the crockpot do the work.

Crunchy mixed vegetable pickles with cucumbers, carrots, peppers, cauliflower, and onions in a tangy mustard seed brine. A classic canning recipe that fills 8 pint jars.

Chunks of tomatoes and lots of Italian spices make this a real winner.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Light chocolate chiffon cake made with egg substitute and sugar substitute for fewer calories. Fluffy whipped egg whites create airy texture without oil or butter.

Medieval-inspired roast goose stuffed with pears, grapes, and fresh herbs, served with a spiced wine and vinegar sauce. A stunning, historically rooted holiday centerpiece.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.