10,000 oat bran recipes

Fresh no-cook salsa with ripe tomatoes, honeydew melon, pineapple, cilantro, and lime juice. A bright, fruity relish for grilled fish or meat that comes together in 20 minutes.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Fresh spinach draped in a classic homemade béchamel sauce, ready in just 20 minutes. This French-inspired vegetable side dish turns simple greens into something silky and elegant with only four ingredients.

Hearty vegetarian stew with chickpeas, parsnips, carrots, potatoes, and cabbage simmered in a tomato-herb broth. Filling, wholesome, and on the table in under an hour.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Slow-cooker two-bean corn chili with black-eyed peas, navy beans, sweet corn, and jalapenos. Vegan, dump-and-go, ready when you walk in the door.

It tastes very good and gives a thicker consistency similar to buttercream.

Classic all-american potato salad with a secret ingredient that delivers the seasoning.

Chocolate popcorn fudge: classic stovetop chocolate fudge cooked to soft-ball stage with chopped popped corn folded in for surprise crunch in every creamy square.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

This turns out similar to pita and takes about 10 minutes to have ready. Perfect when in a pinch and perfect for use in soups or dips.

Spiral-cut ham with a honey and brown sugar glaze basted with pear nectar and orange juice. A simple 5-ingredient holiday ham that practically glazes itself in the oven.