177 liquid recipes

Stuffed shells florentine with jumbo pasta shells filled with spinach, mushrooms, cottage cheese, and garlic, baked in marinara. Lighter Italian comfort food.

Red plum spice cake with cinnamon, nutmeg, and cloves folded into a moist batter studded with chopped plums and nuts. Finished with a cream cheese frosting spiked with reserved plum juice.

Creamy Southern-style butter pecan cheesecake on a pecan-studded graham cracker crust. Loaded with toasted pecans and sour cream for a rich, velvety texture. From Southern Living.

Rustic white bean and eggplant stew with sun-dried tomatoes, garlic, and Italian herbs. Slow-simmered, naturally vegan, and rich with Mediterranean flavor.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Ground turkey meatloaf baked in a Bundt pan with curry powder, chutney, and sweet apple. A showstopping centerpiece that slices like a dream.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Buttermilk quick bread studded with walnuts and raisins, made lighter with egg substitute and just two tablespoons of oil. No yeast, no kneading, and ready to slice in under 90 minutes.

Savory nut pie with a potato crust: pecans or walnuts with sauteed onion, celery, rosemary, thyme, and tamari baked in an unbaked potato crust. A hearty vegan main dish.

Orange-scented zucchini bread brightened with both orange zest and orange extract, studded with pecans. A lighter quick bread with no added oil for a tender, citrusy crumb.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Create sourdough starter from scratch using skim milk, then bake tangy loaves with Butter Buds for low-fat flavor. Complete starter and bread recipe.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

A moist Christmas quick bread with orange juice, mashed banana, prune puree, candied fruit, raisins, and nuts, topped with a thin powdered sugar icing and glacé cherries. Freezes beautifully for gifting.