4,674 sante recipes

A Moroccan-inspired vegetarian couscous loaded with tofu, chickpeas, mushrooms, walnuts, and raisins in a spiced tomato-curry sauce. Hearty, plant-based, and full of North African warmth.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

European-style turkey stuffing made with rye and pumpernickel bread, toasted walnuts, and fresh thyme. A bold, earthy alternative to classic white bread stuffing.

Red lentils with spinach simmered with onion, garlic, ginger, and chili powder until the lentils break down into a thick, creamy dal. Finished with a stir of yogurt. Vegan-adaptable and high in fiber.

Apple cake layered with cinnamon-sugar apple slices in a tube pan and topped with brown sugar streusel and chopped nuts. A tall, moist Jewish-style apple cake made with orange juice instead of milk.

Quinoa and butter beans simmered with sweet potato, butternut squash, and dried cranberries in orange juice and warm spices. A colorful vegetarian main packed with fall harvest flavors.

Braided Sicilian bread made with half whole wheat, half white flour, brushed with egg white and topped with sesame seeds. A gorgeous, crusty loaf with just one rise.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Homemade hot chili powder blend with paprika, turmeric, dried chili peppers, cumin, oregano, and cayenne. More pungent and fresher than store-bought. Keeps for 6 months on the shelf.

Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Whole wheat peanut butter muffins sweetened with molasses instead of sugar. No eggs, no refined flour. A hearty, nutty muffin with a deep caramel undertone in 25 minutes.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Westphalian cabbage braised with tart apples, caraway seeds, and beef broth, finished with red wine vinegar. A traditional German side dish with a sweet-sour bite.