8,375 high fibre recipes

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Apple City BBQ ribs: championship-style competition pork ribs with a layered dry rub, applewood smoke, and a finish sauce with grated apple, onion, and bell pepper. Slow-smoked low and slow.

Monkfish chili with kidney beans, bell peppers, and a bold spice blend of cumin, cayenne, and Cajun seafood seasoning. A seafood twist on classic chili with real depth.

Crisp-tender cauliflower and green beans marinated in Italian dressing with dill weed, red onion rings, and red pepper flakes. A make-ahead chilled vegetable side that needs at least 4 hours to soak up flavor.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Classic cucumber sandwiches on whole wheat with buttery layers, white wine vinegar snap, green onion, and fresh dill. Elegant finger food for tea time, ready in an hour.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

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.

Sweet potato pie with nutmeg and margarine in a simple 5-ingredient filling. A no-fuss Southern classic that comes together fast with boiled sweet potatoes.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.