10,000 saute recipes

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

A new type of fruity spread that tastes delicious with toast or in a sandwich.

Puccia, traditional olive-studded rolls from Puglia with a crackling crust and open, airy crumb. Built on a slow biga preferment with whole wheat flour and chopped olives folded through every loaf.

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Crispy pita triangles dusted with Parmesan, piled high with warm marinara, basil, olives, and melted mozzarella for an Italian spin on nachos.

These scrumptious appetizers made with skim milk and parmesan cheese are a great addition to a romantic dinner for two.

Pickled green beans marinated in lemon juice, oil, and dry mustard with pearl onions for four days in a crock. Tangy, peppery, and crisp, these make a sharp side dish or cocktail snack.

Lentil stew Creole with okra, green beans, tomatoes, and green pepper served over brown rice. A plant-based Southern-style stew with a Tabasco kick and no added fat.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.