1,556 ripe recipes

Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.

Whole grain batter bread with whole wheat flour, oatmeal, Wheateena cereal, maple syrup, and rice or soy milk. A no-knead vegan yeast bread that rises in the pan.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Soba noodles with snow pea greens and shiitake mushrooms in a shallot-chili-soy-rice wine sauce. An oil-free Japanese-style noodle bowl with deep umami and tender seasonal greens.

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Microwave Cajun spiced chicken drumsticks marinated in vegetable juice, hot sauce, and vinegar. Served over rice with a tangy vegetable sauce. Quick, low-fat, and ready in an hour.

For those who don't like the taste of meat, then try these scrumptious burgers made with rolled oats, mushrooms and soy sauce.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Asparagus, tofu, and bell pepper are stir-fried in a Chinese based garlic-ginger-soy sauce. It's packed with deliciousness and goodness.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.