4,992 low fat low recipes

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Shahi Gobi is a Punjabi cabbage dish where batter-fried slices are simmered in a spiced tomato-onion gravy with garam masala, cumin, and coriander. A rich vegetarian curry with deep, layered flavors.

Red beans tossed in a bold balsamic-prune dressing with fenugreek, coriander, and chili-garlic paste. A chilled bean salad bursting with sweet, tangy, spicy layers.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Trinidadian sugar cakes are chewy Caribbean coconut candies cooked in sugar syrup and tinted pink. A traditional street-fair sweet from Trinidad and Tobago.

Creamy potato and mushroom salad with new potatoes, raw mushrooms, scallions, celery and hard-cooked egg in a Dijon-mayonnaise dressing. A fresh twist on classic American potato salad.

Pears stuffed with creamy Gorgonzola and butter, pressed back together and rolled in crushed walnuts. An elegant no-cook appetizer or cheese course with just 5 ingredients.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Potatoes O'Brien fried in bacon drippings with green bell pepper, scallions, and fresh basil. A classic diner-style breakfast side dish with golden, crispy edges in 35 minutes.

This silky chilled carrot vichyssoise blends sweet carrots, leeks, and potatoes with a whisper of dill and nutmeg. A refreshing cold soup that's ready to chill and thrill.

Boston brown bread steamed in coffee cans with cornmeal, rye flour, whole wheat, buttermilk, molasses, and raisins. Dense, moist, and slightly sweet with no oven required.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

Avocado Gazpacho skips the tomato and builds a green chilled soup from cucumber, avocado, fresh dill, and a splash of vodka. Half the avocado blends smooth, half stays chopped for texture.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.