8,375 freeze recipes

Spinach Mushroom Lasagna with Miso and Tahini recipe

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Classic whole wheat sandwich bread made with active dry yeast, producing three golden loaves with a tender crumb and nutty flavor. The reliable recipe you'll turn to for weekly bread baking.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

Homemade focaccia bread with olive oil, rosemary, thyme, and coarse sea salt. Simple yeast dough dimpled by hand and baked in pie pans for three rustic round loaves.

Try these decadent snacks that are covered in chocolate. The perfect treat for when your sweet tooth acts up again!

Hearty vegetarian chili with kidney beans, mushrooms, and carrots, deepened with cocoa powder, cinnamon, and mustard seeds. Thick, smoky, and satisfying without any meat.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

A two-layer banana cake made with honey-soaked oats, mashed bananas, and butter, frosted with a smooth cream cheese icing. Hearty, moist, and naturally sweetened with a full cup of honey.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

A tender and juicy beef roast dish that makes a delightful Sunday dinner with family or friends.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.