10,000 glowing recipes

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Banana rolled oat waffles blended right in the pitcher: ripe banana, rolled oats, water and vanilla. Vegan, gluten-friendly, no flour, no dairy, no eggs. Six ingredients in 15 minutes.

Load up on your power vegetables, sweet potatoes and sweet red bell pepper in this satisfying pasta main dish.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Whole wheat blueberry muffins blend pastry flour, wheat germ, and brown sugar with juicy berries. Vegan-friendly with applesauce, soy milk, and egg substitute. A hearty breakfast bake.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Crunchy homemade granola with dates, coconut, almonds, and cashews baked in honey butter with allspice and cinnamon. Makes ahead and stores for two weeks. Kid-friendly breakfast or snacking.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Black olive and sea salt focaccia is a classic Italian flatbread brushed generously with olive oil, scattered with chopped olives, and finished with coarse sea salt for that signature crunch.