4,306 glowing recipes

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

Cornmeal waffles topped with a chunky pinto bean chili: vegan, dairy-free and built on whole wheat flour, peppers and onions. Savory waffle dinner that cooks in 40 minutes flat.

Quick vegetable medley with corn, black beans, yellow pepper, and tomatoes sauteed in sesame oil and finished with umeboshi vinegar. Vegan and versatile.

Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.

Homemade chili sauce for canning with 50 fresh tomatoes, onions, red peppers, celery, vinegar, brown sugar, and whole allspice. A big-batch preserve that yields 5 quarts.

Fat-free hummus with roasted eggplant blended into chickpeas, lemon juice, and six cloves of garlic. A creamy, smoky dip with zero added oil that combines the best of hummus and baba ganoush.

Bread machine summer vegetable bread with julienned squash folded into a hearty dough of bread flour, whole wheat, and bran. Savory with soy sauce.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Spicy garbanzo beans cooked with whole mustard seeds, cinnamon, ground cloves, and tomato paste. A warming, aromatic chickpea side dish ready in under 25 minutes.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.