10,000 spiced recipes

A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.

Crispy old fashioned ginger snaps made with whole wheat flour, molasses, cinnamon, and cloves. These spiced cookies bake up flat and crackled in just 8 minutes with a warm, snappy bite.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Wholesome autumn apple muffins made with bran, oats, whole wheat flour, yogurt, and plump raisins. Naturally low in sugar with warm cinnamon spice and grated apple in every bite. Ready in 45 minutes.

Vegetarian chili dog rolls wrap a smoky, cumin-spiced TVP filling with sauteed peppers, mushrooms, and tomato inside soft homemade whole wheat yeast dough. Baked golden at 375F, they make 20 hearty rolls.

Spicy pumpkin pie with two teaspoons of cayenne pepper hidden in the warm spice blend, balanced by honey, half-and-half, and ground pecans. A Thanksgiving showstopper that surprises every guest at the second bite.

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.

Beer cheese soup with carrots, celery, and a warm spice blend of cumin, nutmeg, and cloves. Sour cream stirred in at the finish, melting cheese on top. Lighter and more aromatic than classic beer cheese.

Prawn shashlik skewers juicy prawns with peppers and onions, all marinated in a zingy lime, garlic, chilli, and curry-spiced blend, then grilled until charred and smoky. A quick, light, flavour-packed kebab for the barbecue.

This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavours, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective!

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Hearty Mexican-style vegetarian chili with corn, kidney beans, tomatoes, and warm cumin-chili spice. Chili con elote is thick, smoky, and bean-loaded, ready in under an hour with zero meat required.

A hearty beef and two-bean chili loaded with jalapenos, kidney and black beans, and a deep spice blend, slow-simmered with an optional splash of beer. Big-batch, crowd-pleasing, and seriously warming.

Chicken and sausage chili loaded with smoked sausage, tender chicken and a trio of fresh chilies. Tangy tomatillos and a two-stage spice blend give this Dutch oven chili real depth. Top with sour cream and cheese.

Whole grain pumpkin bread loaded with whole wheat flour, bran, and wheat germ for serious fiber, sweetened with brown sugar and molasses. Spiced with cinnamon, cloves, and nutmeg for cozy fall flavor in every slice.

Whole wheat cinnamon fruit scones: tender, lightly sweet scones spiced with cinnamon and clove, studded with dried figs, dates or cherries. Nutty whole-grain flavor and a golden, egg-washed top for breakfast or tea.