10,000 low low recipes

Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Whole wheat blueberry muffins sweetened with applesauce and honey instead of sugar. Warm spices of cinnamon and nutmeg in a tender, lightly sweet breakfast muffin.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Vegetarian stuffed cabbage rolls filled with grated carrots, mashed potatoes, and raisins, simmered in carrot juice. A hearty, meat-free twist on the Eastern European classic.

White bean chili with five spices: cumin, coriander, oregano, cloves, and cayenne, simmered in chicken broth with green chiles. A quick, light chili ready in 30 minutes.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

Frosted peanut butter cookies with a homemade peanut butter and powdered sugar frosting. Soft, chewy drop cookies loaded with double the peanut butter flavor.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Sugared fruits coated in meringue powder and granulated sugar for a sparkling, crystallized finish. A stunning edible centerpiece or garnish for holiday tables and buffets.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Pineapple crumble with fresh pear and crushed pineapple filling under a matzo meal, walnut, and brown sugar crumb topping. A Passover-friendly, dairy-free dessert with real fruit sweetness.

I made this for our Pesach Seder (Passover Meal) last week, and it came out pretty well :) I've just written this up from memory for a friend who asked, so it might not be 100% accurate! Let me know if you try it and have changes to add :)

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.