4,464 low low recipes

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

A one-dish cod casserole with sliced red potatoes, broccoli spears, and white sauce, topped with seasoned breadcrumbs and baked until golden. Uses frozen fish straight from the freezer for a no-thaw weeknight dinner.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Try this savory soup that is perfect for a quick lunch while at work.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.

Just 6 ingredients and 25 minutes to chewy sugarless banana cookies. Mashed bananas, oats, nuts, and raisins make these flourless, egg-free cookies naturally sweet and ready in a flash.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

.

No-bake chocolate wine balls rolled in sugar, made with crushed vanilla wafers, ground walnuts, honey, and sweet red wine. They get better with age, like a fine confection should.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

Vegan enchilada casserole filled with black beans, whole wheat couscous, and crushed tofu in a spicy tomato-chili sauce. Rolled in corn tortillas and baked until bubbling. Plant-based Mexican comfort food.

Traditional German braised red cabbage with Granny Smith apples, red wine, and a splash of vinegar to lock in the ruby color. Sweet-tart side dish for pork roast, sausages, and holiday tables.