10,000 saure recipes

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

Very Veggie Chili is a hearty pantry-friendly vegetarian chili with pinto beans, hominy, corn, green chiles and a fistful of cilantro. Ready in under an hour, freezes beautifully.

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Sauteed chicken breasts topped with marinated artichoke hearts, red bell pepper, onion, and fresh basil in a white wine pan sauce. Light, bright, and ready in 40 minutes.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

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.

Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Vegan tofu spread blended with cashews, lemon juice, dill, and pimentos, thickened with tapioca. A dairy-free dip or sandwich spread with a creamy, cheese-like texture.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.