9,195 glowing recipes

Vegan cardamom almond muffins made with whole wheat pastry flour, pear puree, and soy milk. Fragrant, low-fat, and egg-free with warm spice and almond flavor.

Old-fashioned gingerbread cake with New Orleans-style molasses, ginger, and cinnamon. A moist, dark, warmly spiced snack cake served hot with whipped cream or applesauce.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

Nine grain bread machine loaf with whole wheat flour, 9-grain cereal, honey, and orange juice concentrate. A hearty, nutty multigrain bread with just 5 minutes of hands-on prep.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Sourdough pancakes with applesauce folded into the batter for fruity sweetness and extra moisture. Tangy from the starter with a fluffy lift from baking soda.

Nectarines and raspberries tossed with sugar and crumbled almond biscotti for a no-cook summer fruit dessert. Simple, elegant, and ready in minutes.

Chilla puri are savory Indian whole wheat crepes studded with grated onion, green chili, and fresh cilantro, cooked on a griddle with ghee. Serve hot with mint chutney or pickle.

Shrimp couscous paella: a microwave twist on Spanish paella with chicken, shrimp, saffron, peas, and red pepper, finished with quick-cooking couscous. Weeknight dinner in 30 minutes.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

Homemade peach butter with just three ingredients: peaches, sugar, and water. Slow-cooked until thick and spreadable with intense, concentrated peach flavor.

Rhubarb lemonade, a pink, fizzy punch made by simmering rhubarb into a sweet-tart syrup, then mixing it with pink lemonade and lemon-lime soda. A refreshing, ruby-hued drink for warm days.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.

Great on toast of waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe.