2,017 peri peri recipes

Easy cinnamon ornaments made from just applesauce and ground cinnamon, rolled, cut into festive shapes, and air-dried into fragrant, long-lasting holiday decorations. A no-bake craft, not for eating.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Cranberry star mold: a retro raspberry gelatin dessert folded with whipped cream, pineapple, and orange sections, chilled in a star mold. A classic holiday side or light dessert.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Apples and bananas poached in spiced coffee syrup with brown sugar, fresh ginger, cinnamon stick, and orange. A grown-up fruit dessert with cinnamon pastry twists on the side.

Edible cake-decorating roses and leaves shaped from a marshmallow-and-powdered-sugar fondant. A budget-friendly alternative to professional gum paste for birthday and wedding cakes.

Homemade raspberry currant syrup for sparkling water, cocktails, and sodas. Fresh berries simmered with sugar, strained, and bottled for a concentrated fruit cordial.

Homemade whole wheat pita pocket bread with just four ingredients: whole wheat flour, yeast, honey, and water. Bakes in 5 minutes at high heat and puffs into perfect pockets.

Blended red pepper pasta sauce made with sweet bell peppers, onions, garlic, and fresh basil. Oil-free, vegan, and ready in 45 minutes with vibrant color and flavor.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Browned diced ham and hash brown potatoes tossed with mixed vegetables in a quick skillet hash. Five ingredients, 30 minutes, and supper's on the table.

Pickled rosebuds preserved in white wine vinegar and sugar for one month. A floral, tangy garnish for salads, sandwiches, and cheese boards.

Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.