1,295 whole wheat recipes

Ziti with cheese: hot pasta tossed with diced mozzarella, Parmesan and fresh herbs, then slicked with warm garlic-infused oil so the cheese melts into gooey, stretchy pockets. A fast, no-cook-sauce pasta in minutes.

Whole wheat bread machine loaf sweetened with honey, apple juice concentrate, and fresh chopped apples. Oats and applesauce add moisture and hearty texture for healthy sandwiches.

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

A no-bake cheesecake with a whole wheat crust, creamy cottage cheese and banana filling, and fresh grapefruit on top. Light, tangy, and set with gelatin for a refreshing lower-calorie dessert.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.

Green Lentil Rissoles with Vegan Yogurt Sauce recipe

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Firm tofu cubes sauteed with crushed garlic, onion, and green pepper in a chunky tomato sauce over whole wheat spaghetti. A filling plant-based dinner ready in 30 minutes.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Medieval-style braised fennel cooked with ginger, saffron, and white wine until tender, served over toasted bread to soak up the fragrant broth.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

Roasted garlic soup made from a whole head of garlic baked with rosemary, olive oil, and balsamic vinegar. Served with Parmesan herb toast for dipping.

Vegan apple raisin bread pudding with soy milk, maple syrup, and grated apples layered between cubes of whole grain bread. Dairy-free, egg-free, naturally sweet. Eggless custard sets via egg replacer.

Hearty date bran muffins made with whole wheat flour, applesauce, and bran cereal for a fiber-packed breakfast you can feel good about. Naturally sweetened and freezer-friendly.