8,519 walt recipes

Tried this green split peas, easy to make, whole family love it!

Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Hearty oat bread for the bread machine with rolled oats, oat flour, bran, shredded carrots, applesauce, sunflower seeds, and cinnamon. A multigrain loaf packed with fiber and texture.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

A quick pasta with sweet red, yellow and green peppers, scallions and a hit of fennel seed, all tossed in olive oil. Light, colorful and meatless, on the table in about 30 minutes.

Chicken breast baked in a foil packet with zucchini, roma tomatoes, green beans, garlic, and a squeeze of lemon. Served over angel hair pasta for a light, Provençal-inspired dinner with almost no cleanup.

Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Ensalada pico de gallo, a refreshing Mexican orange and jicama salad with crisp red onion, walnuts, and a honey-lime dressing spiced with cumin and chile. Bright, crunchy, and sweet-tangy in every bite.

South Indian cucumber pachadi with tamarind, green chilies, and a sizzling tempering of mustard seeds, fenugreek, and asafetida. A tangy, spicy condiment served cold.

Garden vegetarian chowder with potatoes, rutabaga, zucchini, corn, and carrots in a creamy evaporated milk broth. Hearty, no-cream soup ready in 35 minutes.

A high-protein twist on Spanish rice using bulgur wheat, chickpeas, and soy nuts simmered with tomatoes, paprika, and vegetables. Vegetarian, fiber-rich, and full of nutty flavor.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.