Recipe Sifter

Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Easy breakfast tortilla wrap-ups stuffed with scrambled eggs, melted cheddar cheese, crispy bacon bits, salsa, and fresh tomato. A quick, kid-friendly morning meal ready in under 20 minutes.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

This delicious Mexican Hot dog is topped with homemade or stor-bought salsa, a bit pickled jalapeno pepper rings, and sprinkled with some Mexican cheese if you like.

Homemade pasta from just two ingredients, flour and eggs, kneaded smooth, rested, then rolled and hand-cut into silky fresh strips. No machine needed, and a world apart from anything dried in a box.

Learn how to make tuna salad sandwiches for kids with canned tuna, celery, and mayonnaise. This recipe is super quick, easy, and kid-friendly.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

Quick blender gazpacho with tomato, cucumber, green pepper, and rice vinegar. Vegan no-cook Spanish-style cold soup ready in 10 minutes. Garnish with finely diced cucumber for crunch.

Sourdough pancakes from an active whole wheat starter, with baking soda stirred in for tang and a tall, fluffy rise. The weekend way to put your bubbling starter to good use.

Spiced chickpea hummus blended with cumin, coriander, ginger, turmeric, and tahini. Food processor makes it silky smooth. Chill before serving with pita or vegetables.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Smoky baba ghanoush gets its deep, fire-kissed flavor from whole eggplants charred over medium-hot coals. Blended with tahini, garlic, lemon, and a touch of sugar for balance. A creamy Middle Eastern dip that puts hummus on notice.

Yummy Easy Delicious Dessert for any occasion Great for summer

Easy mango sorbet from just three ingredients, ripe mango pureed with a light sugar syrup and frozen, no ice cream maker needed. Pure tropical fruit, naturally dairy-free and refreshingly cold.