10,000 wafer recipes

A simple vegetarian buckwheat and rice bake with fresh tomatoes, onion, and basil. Simmered on the stove, then baked until firm. Budget-friendly whole grain comfort in 45 minutes.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Let this scrumptious dish become one of your crockpot recipes that your family and friends will want to get their hands on.

No-bake tropical lime pie with lime Jell-O, tropical schnapps, and whipped topping in a graham cracker crust. A cool, creamy summer dessert that sets in the fridge.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

Icycle pickles are old-fashioned 14-day sweet crock pickles with a glassy crisp bite. Cucumber spears soak through brine, alum, and a daily-reheated cider vinegar syrup with pickling spices.

A no-bake cherry pie made with cherry Jello, whipped topping, and a graham cracker crust. Light, fluffy, and chilled until firm. The easiest summer pie you'll ever make.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Polo havidge loobia is a Persian layered rice pilau with sweet carrots, kidney beans, cinnamon, and a crisp potato tahdig crust. Aromatic, vegetarian, and deeply comforting.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Swedish meatballs in a creamy allspice-spiked gravy made from beef bouillon, evaporated milk, and a touch of lemon. The retro homestyle version that lands over buttered noodles.

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Pressure cooker seitan made from a boxed wheat gluten mix and broth, ready in about 25 minutes under pressure. A faster path to chewy, meaty seitan without hours of simmering.

Rindergulasch, a German beef goulash with round steak cubes simmered in paprika-onion gravy finished with heavy cream. Served over egg noodles for a hearty dinner.