5,081 four four recipes

Raisin bran bread is a soft brown sugar yeast loaf that uses your morning cereal as the secret ingredient. Bread machine or hand-shaped, this bakes up tender with embedded raisins and a hint of bran nuttiness.

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

Black bean chili chowder made with canned black bean soup, tomatoes, corn, salsa, and green onions. A 20-minute pantry soup topped with sour cream.

Pour some gravy on top of your pork chops today with this simple recipe that's easy to follow and understand.

A classic chocolate souffle from Eunice Kennedy Shriver's kitchen, made with unsweetened chocolate, a touch of coffee, and billowy whipped egg whites. Elegant enough for any holiday table.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

These cookies are healthy enough to give for on the run breakfasts.

Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Sesame-crusted tofu cubes fried golden and served with a homemade plum dipping sauce made from fresh plums, soy, and teriyaki. A vegetarian party appetizer that serves 16.

Lighter cheese blintzes made with skim milk crepes and low-fat cottage cheese filling, pan-fried golden and topped with a quick homemade raspberry sauce. A diet-friendly brunch classic.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.