Recipe Sifter

Easy spaghetti and meatballs in a from-scratch herb tomato sauce: crushed tomatoes simmered with oregano, basil, and marjoram, then the meatballs simmer right in the sauce. Classic comfort food over spaghetti.

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.

Maple leaf pumpkin pie sweetens the spiced pumpkin custard with a half cup of pure maple syrup, then crowns the cooled pie with pastry maple leaves baked separately to a golden brown. A festive Canadian-style holiday dessert.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Banana chocolate bundt cake with mashed ripe bananas and Dutch-process cocoa for deep, fudgy flavor. Sour cream keeps the crumb tender. Bakes in a 12-cup bundt for a striking, fluted finish.

Spaghetti tossed with a quick vegetable sauce of fresh tomatoes, mushrooms, and green peppers sauteed with garlic, basil, and oregano. Ready in 30 minutes.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

Whisky pumpkin pie made from scratch with roasted fresh pumpkin, a full cup of whisky, butter, cream, and stiff-beaten egg whites for a souffle-light texture. A heritage holiday recipe.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

This is called the Giuseppe Taco, we got the recipe from El Gastronomo Vagabundo taco truck.

The original version that inspired this recipe was incredibly rich using whipping cream for the cream sauce and delivering a whopping 16 grams of saturated fat per serving. 85% of the calories came from fat! This version has only 4 grams of saturated fat and cuts the calorie count from 269 to 121, is still delicious and rich tasting.

Quite tasty. The tahini dressing made the whole dish sing. We used arugula instead of spinach. Delicious!