10,000 saure recipes

This savory bean soup made with ham, celery and parsley leaves is perfect served with a loaf of french bread on the side.

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Easy homemade kimchi with cabbage and daikon, salted, spiced, and left to ferment to your taste. A simple, vegan Korean side dish with no fish sauce, as tangy and funky as you care to make it.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Double oat granola bakes rolled oats, oat bran, and wheat germ with pecans and dried fruit, sweetened with honey and applesauce instead of heavy oil. A crunchy, high-fiber, low-fat breakfast you can make ahead.

Steamed fresh beets match perfectly with this balance of orange and balsamic vinegar.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Ranch flavoured cream cheese cheese rolled with ham in a flour tortilla. A favourite party appetizer that's very easy to prepare in a short amount of time.

Low-calorie banana brownies made fat-free with mashed banana, cocoa powder, egg whites, and buttermilk. A guilt-free chocolate fix that skips butter and yolks entirely.

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.

Traditional Chinese New Year noodles with glass noodles, dried mushrooms, lily buds, and fermented bean curd sauce. Long noodles symbolize longevity and good fortune.

This recipe is fun to make.Store-bought noodles is fine, for the most part, but homemade pasta noodles offer a completely different texture and taste experience.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.