10,000 oat bran recipes

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

Vegan banana bread made with soft tofu, whole-wheat flour, maple syrup, and poppy seeds. No eggs or dairy. Food processor method makes mixing fast and hands-off.

Lemon custard cake layers torn angel food cake with a fluffy lemon custard made from egg yolks, fresh lemon juice, and meringue, then chills until set. A no-bake showstopper.

Cajun shrimp macaroni salad with a zesty mayo dressing spiked with hot sauce, Worcestershire, lemon juice, mustard, and ketchup. A big-batch Southern potluck favorite.

Tender asparagus spears drizzled with a warm garlic-lemon butter sauce and chopped hard-boiled egg. A classic European side dish ready in just 15 minutes.

Southwestern pasta sauce with sherry-sauteed garlic and shallots, sun-dried and fresh tomatoes, jalapenos, and fresh herbs. No oil, no cream, just bright pantry flavors over your favorite noodles.

Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.

Ghost cookies made by dipping butter cookies in white almond bark with black jelly bean eyes. A no-bake Halloween treat kids can help make in under 30 minutes.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Citrus Summer Hummer blended cocktail with brandy, lemon ice cream, and orange sherbet. A 3-ingredient frozen boozy milkshake that takes just 2 minutes to make.

Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.

Momma's sloppy joes the old-fashioned way: ground beef simmered with a can of chicken gumbo soup and tomato paste into a thick, savory filling for buns. Three ingredients, one pan, and a crowd-pleasing weeknight dinner.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Marak Perot Kar, an Israeli cold fruit soup with cantaloupe, strawberries, grapes, and apples simmered and pureed with lemon and orange juice. A refreshing chilled summer starter.

Summer celebration chocolate cake swaps some oil for applesauce in a buttermilk-cocoa sheet cake, topped with quick chocolate frosting. A potluck-ready eggless crowd-pleaser.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.