4,165 high fibre recipes

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Lentils and eggplant with brown rice is a one-pot rice cooker dinner with tender lentils, meaty mushrooms, carrots, and eggplant simmered in tomato sauce with basil and oregano. Hearty vegetarian comfort with zero fuss.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Salami and avocado salad: salty cured salami strips over creamy sliced avocado and butter lettuce, finished with a dab of sour cream and a squeeze of lemon. A fresh, no-cook plate ready in minutes.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

Pizza Marietta on a Boboli shell with Italian sausage, mozzarella, green peppers, and red onion rings. A quick homemade pizza ready in 20 minutes flat.

Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Simple guacamole with avocado, cumin, oregano, parsley, and taco seasoning. No-cook dip ready in 10 minutes, great with tortilla chips or raw veggies.

Bread machine oat carrot bran bread with grated carrots, rolled oats, oat flour, bran, cinnamon, and applesauce. A high-fiber loaf with natural sweetness.

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.