4,306 glowing recipes

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Thai fried curried rice (Khao Pad Pong Kari) with curry powder, potato, green peas, and light soy sauce. A quick, fragrant vegetarian wok-fried rice ready in 15 minutes.

Healthy lentil burgers with wheat germ and celery seeds. Quick vegetarian patties using pre-cooked lentils, whole wheat breadcrumbs, and a nutty flour coating.

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.

No-cholesterol chocolate cake gets its tender crumb from a surprising swap: cholesterol-free mayonnaise stands in for eggs and butter. One bowl, no creaming, deep cocoa flavor with a moist tight crumb.

Linguini tangled with blanched asparagus, baby artichokes, fava beans, cremini mushrooms, and sun-dried tomatoes, finished with an herb puree, extra virgin olive oil, and Parmigiano-Reggiano.

Lentil lasagna layers red lentils, broccoli, mushrooms and corn with no-boil spinach noodles, finished with a vegan cheeze sauce of soy milk, nutritional yeast and turmeric. Dairy-free, hearty and weeknight-friendly.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.

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Creamy soup made from toasted sunflower seeds simmered with scallions and chicken broth until nutty and rich.

Fat-free oatmeal drop cookies with applesauce standing in for butter or oil, rolled oats, and raisins. No eggs, naturally vegan, and done in just 10 minutes.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.