10,000 oat bran recipes

Spaghetti squash stir-fry with mushrooms, zucchini, garlic, red pepper flakes, and sherry. A veggie-packed, low-fat stir-fry that turns squash strands into noodle-like gold.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Mock cheesecake uses blended tofu, honey, lemon juice, and vanilla in place of cream cheese for a vegan-friendly, dairy-free dessert baked into a graham cracker crust. Surprisingly creamy and bright.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Navrathna kurma is a creamy North Indian vegetable curry with fried paneer, mixed vegetables and tomato-onion gravy enriched with milk, cream and warm spices like turmeric, coriander and garam masala.

One-pan pepper steak and potatoes with thinly sliced flank steak, green peppers, and garlic pepper seasoning. A complete skillet dinner ready in 30 minutes.

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.

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Fat-free tomato onion dressing blended with sauteed sweet onion, herb vinegar, basil, poppy seeds, celery seeds, and dill. A light, tangy salad dressing with no oil.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Shepherd's beef pie with diced cooked beef in gravy, peas and carrots, topped with a ring of mashed potatoes and baked until golden. A fast way to use leftover roast beef.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.