831 flavor recipes

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Homemade refried pinto beans with chili powder and cumin, cooked in lard for authentic Mexican flavor. Ready in under 10 minutes from cooked beans.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Fettuccine with Gorgonzola sauce tossed with sauteed asparagus, leeks, artichoke hearts, red bell pepper, cherry tomatoes, and garlic. A vegetable-loaded pasta with bold blue cheese flavor.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

Herbed tomato spaghetti sauce with fresh tomatoes, mushrooms, red wine, aniseed, and four fresh herbs added at the end to preserve their bright flavor. A vegetarian sauce simmered from scratch.

Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.