10,000 oat bran recipes

Bought a small bag of mini cucumbers, made this pickle recipe, and it was sweet, a bit sour and crunchy. Delicious with most of the meals.

Sourdough biscuits made with 1½ cups of active starter for tangy, fluffy biscuits with crisp golden tops. The classic chuckwagon recipe that uses up extra discard.

Stuffed with two kinds of cheese these make spectacular dinner roll.

Everyone loves peanut butter cookies, so try this simple recipe that's perfect for a light snack for the kids.

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Buckwheat waffles use yeast-risen batter with buckwheat flour and molasses for deep, nutty flavor and an airy crisp grid. Old-fashioned overnight-style waffles with character that quick-batter recipes can't match.

Delicious, if tofu can be cooked like this way, everyone will love it. We made the marinara sauce, it was thick and tasty, then we made this tofu steak with it, absolutely delicious and tasty! It is an enjoyable way to get protein from tofu!

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Spa-style buttermilk pancakes with whipped egg whites for cloud-like lift and a whole wheat pastry flour boost. Lighter, fluffier, and ready in 30 minutes.

Orange yogurt muffins with bright fresh zest, tangy yogurt, and a tender, light crumb. A breakfast muffin that tastes like sunshine and uses just one bowl for the wet ingredients.

Homemade chocolate sandwich cookies with a stabilized vanilla cream filling. These Oreo-style treats use cake mix for the cookies and gelatin-enriched frosting.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Microwave ginger squash soup with butternut, fresh ginger, orange juice and zest, finished with nutmeg. An elegant fall starter ready in 30 minutes, no stovetop required.

Homemade cream of tomato soup made from fresh tomatoes, celery, and onion blended smooth and finished with evaporated milk. The from-scratch answer to the canned red can on the pantry shelf.

Vegan red cabbage and kidney bean soup with parsnips, carrots, and a smoky broth seasoned with liquid smoke, allspice, and thyme. Hearty, low-fat, and full of flavor.

Roasted broccoli is tender-crisp, roasted cherry tomatoes are warm and juicy, tossed with fresh lemon juice, zest, olives, roasted pepper and feta cheese. A quick, easy and tasty side dish!