5,081 four four recipes

Nacho-loaded cornbread squares with a mashed pinto bean and chili layer, jalapenos, mushrooms, tomatoes, and melted cheddar. Topped with sour cream, olives, and green onions.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Vegan cardamom almond muffins made with whole wheat pastry flour, pear puree, and soy milk. Fragrant, low-fat, and egg-free with warm spice and almond flavor.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Preschoolers will love these delicious cub-shaped cookies, made with nutty butter and crispy graham crackers. You and the kids can even create these cookies together!

Soft cream cheese cookies studded with pecans and swirled with apricot preserves, topped with matching apricot frosting and coconut for pillowy sweetness.

Creamy spinach and mushroom soup with Swiss cheese, cream cheese, and a touch of nutmeg. A thick, cheesy vegetable soup that's lighter than it tastes.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Illinois apple pie stars Granny Smith apples with brown sugar, cinnamon, and nutmeg tucked under a milk-washed, sugar-dusted double crust. A Midwestern classic that bakes up golden and bubbly.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

Creamy broccoli cheddar soup made with skim milk and reduced-fat cheese for a lighter take on a steakhouse classic. Hot soup melts the cheese in the bowl. Ready in 25 minutes.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

Clay pot roast marinated 3-4 days in soy sauce, marsala, sesame oil, and curry powder, then roasted at high heat with carrots and onions. Tender, deeply seasoned beef.

Pumpkin pudding cake baked in a tube pan with canned pumpkin, orange juice, raisins, walnuts, cinnamon, and cloves. Dense and moist with a pudding-like crumb. Served warm with yogurt.