10,000 low low recipes

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.

The dressing is so garlicky without feeling spicy or overwhelmed, because the garlic has been cooked in the oil. The dressing works deliciously well with almost any your favorite salads.

This 15 minute tomato soup was the first tomato soup we made, and it came out deliciously refreshing. Homegrown tomatoes and homemade vegetable stock certainly made the soup taste more flavorful.

Roasted broccoli and tomatoes char at high heat, then get tossed with a Mediterranean mix of lemon, olives, oregano and capers. A bright, low-calorie vegetable side in about 20 minutes.

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.

This easy to make mixed green salad is tasty, the cucumber herb vinaigrette is just perfectly balanced taste, hard-boiled eggs give the protein, a light salad for any of your meal during the day!!

A quick yet refreshing Thai cucumber salad accompanies well with most of your summer Barbecue dishes.

A quick, easy yet tasty carrot salad goes well with roast, casserole or any main course.

Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

Vegetarian pot stickers stuffed with shiitake, napa cabbage, spinach, and tofu, then pan-fried crisp on the bottom and steamed tender on top. A healthy, customizable take on classic Chinese dumplings.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.

Fresh blueberries, roasted sweet corn, soy bean, red bell pepper and peppery arugula are tossed with a white wine vinegar-olive oil vinaigrette. It's a light and tasty summer salad that accompanies well with any barbecued dishes.

I love these spiced chick peas. It was so tasty, and very easy to make. I cooked the mixture a little longer, just wanted a thicker consistency, and I served it with toasted pita bread. YUM!

A hearty vegetable soup that is guaranteed to be gone in minutes!