10,000 oat bran recipes

Pineapple carob cashew brownies made with whole wheat pastry flour, applesauce, honey, and no butter, eggs, or refined sugar. A naturally sweetened, caffeine-free vegan brownie.

Rustic carrot and wheat berry soup simmered in white wine with tomatoes, garlic, and fresh basil. Vegan, hearty, and naturally thick from the chewy whole grain.

This is a wonderful and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.

My hearty soup starts with a homemade stock simmered low for hours, then strained and skimmed clean before a load of vegetables, pasta, and pulled meat go in. A from-scratch, stick-to-your-ribs bowl made the old-fashioned way.

Crisp grilled prawns glazed with lemongrass and ginger meet julienned green mango tossed in a tangy Thai dressing. Every bite balances bright lime, crunchy peanuts, and fresh herbs.

Fresh green beans cut into fine strips and sauteed with pearl onions and garlic in olive oil. A simple Italian-style vegetable side dish.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.

Tri-grain bread machine loaf made with bread flour, barley flour, and oat flour plus wheat germ. Applesauce adds moisture and a subtle sweetness without added fat.

Bread machine apple cinnamon loaf with chunks of fresh apple mixed into a tender crumb. Use the raisin setting and add apples at the pause for a hands-off breakfast bread.

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.

Grilled pineapple slices brushed with curry-spiced brown sugar butter, served with cool vanilla yogurt and toasted coconut. A sweet-savory grilled fruit dessert with Indian flair.