1,640 manie recipes

Polygrain pilaf with brown rice, kasha, millet, and arame seaweed baked in vegetable stock. Topped with steamed carrots, peas, and daikon for a hearty vegan grain bowl.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

Mild coconut fish curry with mustard seeds, fenugreek, turmeric, tamarind, and grated coconut simmered with cubed fish. A South Indian-style curry that's fragrant without the heat.

Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.

Simple chili is a no-bean Texas-style ground beef chili built on chili powder, cumin and a hit of hot sauce. Browned, drained and simmered until thick. The kind that feeds a crowd and tastes better the next day.

Baked eggplant casserole layers tender eggplant tossed in tangy barbecue sauce with fresh tomato slices, all under a crisp Parmesan bread crumb crust. A smoky, vegetarian twist on the usual eggplant bake.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.