4,165 high fibre recipes

Steamed orange spinach wilted with fresh orange juice and zest, tossed with pine nuts. A bright, elegant side dish with just 4 ingredients and no added fat.

Homemade onion sandwich buns with sauteed onions, whole wheat flour, maple syrup, and thyme. Hearty, slightly sweet rolls perfect for burgers and pulled pork.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Old-fashioned icebox cake with ground marshmallows, dates, graham crackers, and walnuts rolled into a log with cream. A no-bake vintage dessert sliced and served cold.

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.

Mom's apple cake loaded with five fresh apples, crushed nuts, and cinnamon in a one-bowl oil batter. No eggs, no butter, and incredibly moist. Swap applesauce for oil for a lighter version.

Greek potato salad with Kalamata olives, capers, quick-pickled onions, and fruity olive oil. A Mediterranean twist on potato salad without mayo.

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Tofu and mushrooms in mustard sauce with pan-fried tofu cubes and button mushrooms simmered in a soy-mustard gravy. A hearty vegetarian main dish cooked in a wok.

Grilled tomato cumin dressing with jalapeno, cilantro, lime juice, and Dijon mustard. A smoky, Southwestern-style vinaigrette emulsified with egg yolk for a creamy texture.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Vegan eggplant lasagna with cornmeal-crusted oven-fried eggplant, tofu ricotta filling, and tomato sauce. No pasta, no dairy, all the layered comfort of classic lasagna.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.