8,375 high fibre recipes

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Canned pork and beans get the full BBQ treatment: molasses, barbecue sauce, ketchup, mustard, and Worcestershire, topped with bacon and smoked low and slow for over two hours. Cookout-worthy baked beans with minimal prep.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Sure, you can buy ready-made pizza dough, but often it contains quite a bit of fat and sometimes it’s hydrogenated. This dough is an easy, no-hassle alternative. It takes about five minutes to put together in the food processor, and it’s easy to stretch or roll out. The dough recipe makes enough for two 14-inch pizzas (or three very thin 10- to 12-inch pizzas). You can roll all of it out and freeze what you don’t use, so long as it’s wrapped airtight.

New Year is coming, this moment is always excited, it means a lot. But we always need some good recipes to celebrate it, this chowder is a great one to keep!

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Very beautiful recipe, these beans are cooked very tasty!

A good combination, and very quick and easy to make!

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Hearty whole wheat bread with millet flour and toasted bran for nutty flavor and wholesome texture from your bread machine

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Earthy kasha bread baked in your bread machine with buckwheat flour, whole wheat, and raisins pureed into the dough. Apple juice concentrate adds natural sweetness. A wholesome, nutty loaf.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.