4,357 low low recipes

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Easy vegan fudge made with margarine, cocoa powder, soy milk, and powdered sugar in a double boiler. Dairy-free chocolate candy with optional nuts, ready in an hour.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

Maraschino pecan bread for the bread machine studded with cherries, raisins, pecans, and sunflower seeds, spiced with cinnamon and ginger. A festive, fruit-and-nut loaf.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Basic bean soup with homemade vegetable scrap stock, sautéed mirepoix, and cooked beans, half puréed for body, half left whole. Vegetarian, fiber-rich, freezer-friendly.

Hearty minestrone soup packed with potatoes, green beans, cabbage, spinach, zucchini, and kidney beans. Served with orzo pasta and grated Parmesan in every bowl.

Mayonnaise spice cake with raisins, cinnamon, cloves, and chopped nuts. No eggs or butter needed. The mayo keeps this old-fashioned cake incredibly moist with a tender, spiced crumb.

Flourless walnut cake with ground walnuts, whipped egg whites, and lemon zest. Naturally gluten-free, dramatically tall, dusted with powdered sugar and cocoa.

Hobo dinner casserole layered with ground beef, sliced potatoes, peas, carrots, and cream of mushroom gravy. A one-pan weeknight meal that bakes hands-free for two hours.

Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.

Tried this green split peas, easy to make, whole family love it!