10,000 oat bran recipes

Vegan no-bake pumpkin cheesecake with silken tofu, almond butter, maple syrup, and agar for setting. Dairy-free, egg-free, and set overnight in the fridge.

Veal chops Italienne: seared veal chops finished in a quick microwave tomato, oregano, and red wine sauce with a parmesan crust. Italian-style weeknight veal in under 30 minutes.

Strawberry banana slushie made with frozen fruit and orange juice, no ice or added sugar needed. Three ingredients blend into a thick, frosty drink in minutes. A healthy summer treat kids can make themselves.

Fried barley stir-fried with scallions, celery, carrots, and daikon radish finished with soy sauce. A hearty, nutty twist on fried rice using pearl barley.

Crispy fried eggplant slices rolled around creamy ricotta and mozzarella, baked in marinara until the cheese bubbles golden. An Italian-American classic that eats like lasagna without the noodles.

Classic spinach bacon salad with warm bacon vinaigrette, sliced mushrooms, and red onion. Dressing wilts the spinach just enough. Ready in 15 minutes.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

SPAM salad with toasted almonds, celery, and dill relish served in crispy broiled tortilla cones. A fun, hand-held lunch with crunchy shells and creamy filling.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Thai green chicken curry with eggplant simmered in coconut milk and green curry paste, finished with Thai basil, cilantro, and red chilies.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Freezer mix goulash turns a frozen beef-tomato base into a quick weeknight dinner with paprika, mushrooms, ketchup, and egg noodles. Ready in about an hour.

Authentic Mexican sopa de tortilla with a tomato-chicken broth, crispy fried tortilla strips, fried pasilla chiles, and avocado, cheese, and crema garnishes. The classic comforting bowl of central Mexico.