10,000 saure recipes

Vegan Peking-style raviolis stuff egg roll wrappers with roasted eggplant, garlic, soy, ginger, and scallions. Boiled dumpling-ravioli hybrid for an unexpected vegetable starter.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Let your kids help cook dinner tonight with this simple recipe that makes a scrumptious dish everyone will love.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Tender grilled tri-tip with a four-ingredient soy and onion soup mix marinade. Santa Maria style California barbecue, sliced thick, finished rare on the grill for a juicy, beefy crust.

Savory vegan tempeh and mushroom stew served over creamy mashed potatoes. Simmered with soy sauce, tomatoes, and bay leaf, this hearty plant-based main dish is filling, protein-rich, and ready in about an hour.

Paradise salad: a molded lemon Jello salad with sour cream, cottage cheese, and crushed pineapple. A retro gelatin dessert-salad that chills into a creamy, tangy mold.

Cauliflower broccoli cheese bake with sauteed vegetables layered in cheesy gravy, topped with nutritional yeast and paprika. A vegan-friendly casserole with a savory, golden crust.

Chunky guacamole with diced avocado, fresh tomato, onion, and picante sauce. A no-mash, textured guacamole that chills overnight for deeper, melded flavor.

Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Koimo Nori-Ae: Japanese taro potatoes simmered in dashi broth and rolled in flame-toasted crumbled nori seaweed. A traditional side dish served at room temperature.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

The crisp coating keeps the lamb succulent and juicy.

Hot and saucy turkey wings barbecued with a homemade sauce of ketchup, mustard, hot pepper sauce, Worcestershire, and beef broth. Sticky, tangy, and fall-off-the-bone tender.