4,464 low low recipes

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 tasty spread is easy to make and tastes amazing when used in sandwiches.

Easy guacamole with ripe avocados, green chilies, tomato, onion and a splash of Worcestershire. Smooth, tangy, ready in 15 minutes for tortilla chips and tacos.

Asian millet salad recipe has been quite popular, so decided to give it a try. Made my own version, and we absolutely enjoyed it. Here the recipe is.

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.

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

Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Everyone loves toasts with peanut butter, it's so quick and easy to make, and it's just good itself.

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.