10,000 oat bran recipes

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Vegetable burger soup with ground beef, stewed tomatoes, tomato sauce, and frozen mixed vegetables. A quick, hearty weeknight soup using pantry staples in under 45 minutes.

Tex-Mex chicken salad with picante-simmered chicken breast, creamy avocado, smoky bacon, and a cumin-spiked sour cream dressing. Bold Southwest flavor served cold on crisp lettuce.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Apple-cherry pie with a flaky shortening crust, quick tapioca thickener, and a nutmeg-sugar finish. The tart cherries brighten up classic apple pie in a way plain apples never do.

Fresh fruit tart with banana-cream filling: a graham-honey crust, creamy banana-gelatin filling, and a crown of plums, raspberries, and blackberries under a glossy strawberry glaze. Dairy-free and naturally sweetened.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Cranberry pear tart with a walnut-cinnamon shortbread crust, tangy cranberry-pear filling, and golden meringue lattice top. A stunning holiday dessert with three distinct layers.

Lean cabbage and tomato soup simmered with carrots, onion, and beef bouillon for an hour, a pantry-friendly low-fat brothy bowl that comes together with seven ingredients.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Easy pumpkin loaves made with sourdough starter and biscuit mix for a shortcut spiced bread with raisins, walnuts, and a sweet golden glaze.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Grilled pizza cooked right on the charcoal grates for a smoky, blistered, chewy-crisp crust, topped lightly with fontina, romano, fresh tomato, and basil. The bold technique that beats any oven pie.

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.