10,000 oat bran recipes

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

Outstanding strawberries desserts, we love it so much, not only for kids, but for us. Great keeper of my family.

Vegan brown rice and wheat berries cooked together in one pot with sauteed scallions. A chewy, nutty whole grain side dish with hearty texture from the wheat berries.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Fat-free orange salad dressing made with fresh mango, orange juice, curry powder, and garlic. A bright, fruity, no-oil dressing blended smooth in minutes.

This cake is remarkable; no one would ever believe that it is so low in fat and calories.

Wacky cake (Depression-era chocolate cake) made with no eggs, no milk, no butter. Vinegar and baking soda lift it to fluffy chocolate perfection in one pan.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Summer means fishing time, so try this succulent fish dish that's will have you licking your lips in satisfaction.

Gluten-free muffins made with brown rice flour, ground almonds, and honey. Quick 35-minute breakfast with almond extract and optional soymilk.

Golden pan-fried tempeh stir-fried with carrots, garlic, chilies, and oyster sauce, finished with fresh basil. A quick, protein-packed Thai vegetarian dinner ready in 25 minutes.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.