10,000 oat bran recipes

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Kobi-Batata Shaak is a Gujarati dry curry of potatoes and cabbage with cumin seeds, coriander, turmeric, and red pepper flakes. Vegan, one-skillet, and finished with fresh cilantro and lemon.

Dried fruits taste sweeter than candy and also provide fiber and potassium.

Easy chunky gazpacho built on V8 juice with finely chopped cucumber, carrot, radishes, celery, green pepper, and tomato. No-cook chilled summer soup, ready to refrigerate in 15 minutes.

Fresh wilted spinach tossed with caramelized onions, nutmeg, and thyme for a low-calorie side dish ready in 30 minutes. Diabetic-friendly and naturally light at just 55 calories per serving.

Pineapple lemon fruit filling for Japanese fruitcake, cooked custard-style in a double boiler with toasted pecans. The signature Southern holiday cake glue.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Warm spiced cherry relish simmered with honey, raisins, cider vinegar, and crunchy pecans. The ultimate condiment for roast chicken, duck, or holiday ham.

I think most of us eat bananas as a fruit way,peels the skin,then eat it.I tried another way,Brigitte's Chocolate Bananas,only 20mins,you can taste the completely different bananas,the flavour is so nice,I always do it to all my families,one of my kids don't like bananas,but now he can eat this chocolate bananas almost one dish.very yammy!

Savory orange roasted tofu and asparagus pairs crispy-edged cubes of miso-glazed tofu with spring asparagus, tossed in a bright orange-basil-miso sauce. A vegan, gluten-free spring dinner.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Hearty vegetarian stew with potatoes, carrots, parsnips, and turnips topped with homemade walnut dumplings. Slow-simmered for deep, rustic flavor.

Vegan challah bread made with soy milk, tofu, and soy flour, braided and topped with poppy seeds. Egg-free and dairy-free with a soft, tender crumb.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.