8,375 high fibre recipes

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Mom's cocoa macaroons: chewy coconut mounds with a soft cocoa note, bound with whipped egg whites instead of condensed milk. A simple seven-ingredient drop cookie that makes four dozen.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Italian spring bread for the bread machine, a lightly sweet honey loaf scented with star anise and studded with golden raisins. Perfect for Easter brunch and morning toast.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Crazy cake, also known as wacky cake, is an egg-free and dairy-free chocolate sheet cake made with vinegar and oil. Depression-era one-pan recipe that bakes in 35 minutes.

Uncle Roy's chili: a meatless vegetarian chili with two kinds of canned tomatoes, kidney beans, three tablespoons of chili powder, and a serious shot of hot pepper sauce. Pantry-friendly weeknight one-pot dinner.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

North Indian chana masala with whole spices, finished with amchoor (mango powder), dried pomegranate seeds, and a sizzling ghee tadka poured over the top.

Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.

Tofu pumpkin pie: vegan pumpkin pie made with silky firm tofu instead of eggs and dairy. Warming spices and crystallized ginger top for a dairy-free holiday dessert.

Szechwan sesame noodles pan-fried into a crisp pancake, then drizzled with a hot sesame peanut sauce. The crunchy-outside, soft-inside noodle base with classic Chinese restaurant flavor.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.