633 pressed recipes

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Jalapeno pinto beans simmered from dried with onion, garlic, cumin, and bay leaf. Spicy, earthy, and versatile enough to serve as a side or mash into bean enchiladas.

Chickpea salad with yellow summer squash marinated in lemon juice, garlic, parsley, and a touch of cayenne. No oil, no cooking, just bold bright flavor that deepens as it chills.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Grilled cumin naan with toasted cumin seeds, garlic, and potato flakes for extra softness. This Indian flatbread cooks on the grill in 5 minutes per side for smoky, charred bubbles.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Bubble up pizza casserole with quartered refrigerated biscuits tossed in marinara and mozzarella, baked into a bubbly, cheesy, fork-and-knife pizza bake. Kid-favorite weeknight dinner.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Swedish strips press into a sheet pan, bake into golden shortbread, then get topped with warm jam and a snow of powdered sugar. One pan, 48 bars, zero rolling required.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.