Recipe Sifter

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Curried lentils with rhubarb and sweet potatoes, baked until piping hot and garnished with coconut. A unique vegetarian curry where tart rhubarb balances earthy lentils and warm spices.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

This succulent Eastern dish has a unique spicy taste that will have you begging for a second helping.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Grilled West Indies spice-rubbed chicken breast with curry, paprika, cumin, and cayenne, served with molasses-glazed grilled bananas. A Caribbean-inspired grill plate with bold heat and tropical sweetness.

Fluffy banana buttermilk pancakes made with whole wheat pastry flour and toasted wheat germ. No butter or oil in the batter. Makes a dozen golden flapjacks in 30 minutes.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.

One-skillet beans and rice with black beans, corn, red pepper, and salsa in tomato sauce. Low-fat vegetarian dinner ready in 30 minutes using instant rice.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

Banana Stuffed French Toast cuts pockets into sourdough slices, tucks in fresh banana quarters, dips in egg and cream custard, grills until golden, and finishes with a cinnamon-sugar sprinkle. Ready in 20 minutes.

This recipe is perfect for the peanut butter lovers who are tired of having just a plain sandwich!

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.