451 tea recipes

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Minute steak stew turns budget-friendly round steak into a hearty one-pot meal, dredged in seasoned flour, browned, then simmered with potatoes, carrots, peas, and a tomato-based broth. Old-fashioned comfort food.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Fresh avocado filling with serrano chiles, cilantro, lime, and white onion makes a chunky, zesty spread for sandwiches, tacos, and wraps. No cooking required.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Fettuccine with shrimp, sea scallops, fresh tomatoes, Kalamata olives, capers, and anchovies in a garlicky olive oil sauce. A bold Italian seafood pasta in 25 minutes.

Whole wheat peanut butter muffins sweetened with molasses instead of sugar. No eggs, no refined flour. A hearty, nutty muffin with a deep caramel undertone in 25 minutes.

Slow-cooked chili beans with dried black beans and black-eyed peas simmered with a ham hock in chicken broth. Soaked overnight, then oven-braised low and slow. Serve on their own or add to chili.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Green peas with curried mushrooms sauteed in chicken broth and finished with creamy low-fat yogurt. A quick, healthy Indian-inspired vegetable side dish ready in 25 minutes.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Vegetarian split pea soup thickened with grated potatoes and seasoned with marjoram. No ham, no stock cubes, just honest ingredients simmered until creamy.

Pantry stir-fry with canned chicken, mushrooms, peas, pimientos, and leftover rice. Ready in 25 minutes from shelf-stable ingredients. The original meal-in-one rescue dinner.