235 stale recipes

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Classic Italian pasta sauce from Amatrice with bacon, onions, tomatoes, and red wine. Rich, savory, and deeply flavored after a long simmer.

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Eggplant Italiano sauteed with mushrooms, peppers, and tomatoes, then baked under melted mozzarella until bubbly and golden. A hearty Italian vegetable casserole.

Jackstraw salad with matchstick-cut apple, shredded cabbage, celery, green pepper, and onion rings tossed in poppy seed dressing. A crunchy, colorful slaw-style side salad that's diabetic-friendly.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Rice and kidney bean salad with sauteed celery, red wine vinegar, and a touch of sugar. A simple, budget-friendly side dish served at room temperature or chilled.

Cranberry pineapple gelatin salad mold with fresh cranberries, celery, and cherry-lime gelatin. A retro holiday side dish set in a bundt pan.

Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.

Hearty vegetarian chili with meatless crumbles, dried apricots, and warm spices, simmered in beer and tomato sauce for a sweet-savory twist on classic chili.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Sangrita with tomato juice, orange juice, lime juice, minced onion, and hot sauce chilled and served over ice. The traditional Mexican chaser for tequila, or a tangy nonalcoholic refresher on its own.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.