10,000 low low recipes

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

Whole wheat banana muffins made low-fat with mashed ripe bananas, egg substitute, and a half-and-half whole wheat flour blend. A lighter breakfast muffin that uses up brown bananas.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

Simple homemade marinara sauce with fresh tomatoes, canned tomatoes, garlic, olive oil and torn basil. Simmers in 30 minutes for a rustic Italian pasta sauce.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Leeks and carrots create a simple court bouillon to add subtle depth and character to lentils in this vegan recipe.

Spicy vegan stew of tender chickpeas and hearty kale simmered in a tomato base loaded with chili powder, cumin, oregano, and red pepper flakes. A high-fiber, protein-packed meatless bowl with real backbone.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Add some spice to your cooking with this crockpot favorite that the whole family will enjoy.

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.

Grand Marnier cranberry muffins with chopped fresh cranberries, orange juice, zest, and a splash of orange liqueur. Yolk-free batter for tender, holiday-bright muffins.

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.