9,378 low pate recipes

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Vegan sloppy joes made with textured vegetable protein, tomato sauce, molasses, and chili powder. Saucy, smoky, and ready in 30 minutes for a plant-based weeknight dinner the whole family loves.

Gelatin-based Turkish candy cubes infused with orange, lemon, or raspberry, studded with pistachios and rolled in confectioners' sugar. The perfect companion to strong Greek coffee.

Surprise your family with this super simple side dish. This tasty dish is a fusion of fluffy rice and savory cocktail sausages hidden within a non-descript casserole. Drop this on the family dinner table, and once your unsuspecting patrons dig into an otherwise plain-looking rice casserole - boom, surprise!

These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Oil-free curried vegetables built on a water saute with curry powder, coriander, turmeric, cumin, and mustard. Potato-cauliflower-pea stew with bold spice and zero fat.

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

Chewy chocolate chip cookies made with applesauce instead of butter deliver all the flavor with a fraction of the fat and guilt.

Use this when you find a recipe that calls for dried Caesar Salad Dressing mix.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

An incredibly tasty gravy, you can use the giblets or just some chicken stock if your prefer. My mother likes to use both beef and chicken stock to improve the color of the gravy.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.

A copycat Kenny Rogers barbecue sauce, sweet and fruity with an applesauce base, brown sugar, lemon, and a hint of cinnamon. A glossy basting sauce that caramelizes beautifully on ribs and chicken.

Vegetarian bulgur burgers built on cooked cracked wheat with grated beets, carrots and cabbage. Baked instead of fried for crisp edges and a tender, hearty interior. Plant-based, freezer-friendly, beet-pink.