9,120 high fibre recipes

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

Scalloped potatoes and ham casserole with creamy milk gravy, layered with onions and topped with buttery bread crumbs. A hearty one-dish dinner that bakes hands-free.

Traditional Indian chickpea masala slow-simmered with cumin seeds, turmeric, asafetida, green chili, and fresh ginger. Finished with lemon juice and cilantro for a bright, warming bowl.

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

Couscous salad with dried currants, fresh tomatoes, scallions, and a roasted garlic-lemon Dijon dressing. A Mediterranean-style grain salad served at room temperature.

Penne with chunky eggplant tomato sauce, garlic, red pepper flakes, and fresh parsley. A simple, hearty Italian pasta ready in 45 minutes with no cream or cheese needed.

Vegetarian chickpeas sauteed with garlic, celery, and bell pepper in an olive-tahini sauce with wheat germ, tamari, and marjoram. Serve over rice or grains.

Quick 20-minute red beans and rice with canned kidney beans, crushed tomatoes, and Cajun seasoning. Sauté onions, celery, and red peppers, simmer with spices, and spoon over brown rice for easy weeknight comfort.

Mexican baked beans, dried white beans baked low and slow in a tomato sauce with jalapenos, bell pepper, onion, chili powder, cumin, and a touch of molasses. Vegetarian, dairy-free, deeply spiced.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Try this delicious rendition of stew that's made with great northern beans, wheat berries and a bit of cumin and turmeric.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European bread.

No-bake peach pie with a raw almond-date crust, fresh sliced peaches tossed in maple syrup and almond extract, topped with shredded coconut. Naturally sweetened and gluten-free.

Chocolate carrot cake made with whole wheat flour, cocoa powder, grated carrots, and cinnamon. Egg-free, dairy-free, and naturally moist from the carrots and boiling water.