4,165 high fibre recipes

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Lentil and macaroni soup with sauteed celery, onions, and crushed tomatoes in a thick, hearty broth. A filling Italian-style pasta e lenticchie that's naturally high in fiber and protein.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.