4,306 glowing recipes

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

A spicy and savory dish that can be served plain or as part of a meal. Tastes amazing with a crusty bread bowls.

BBQ Beans with molasses, chili powder, cumin, mustard, and tomato sauce, sauteed oil-free and ready in 30 minutes. Serve on buns like sloppy joes, over whole grains, or as a picnic side.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

This recipe is very versatile, easy and excellent.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

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.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

If you love fondue you will be a fan of this simple recipe that is perfect to try for dinner parties.

Vegan Sicilian lentil pasta sauce simmered with mushrooms, garlic, tomato sauce, and tomato paste. Low-fat, high-protein, and hearty enough to replace any meat sauce over pasta or rice.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.