823 wor recipes

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

Southern sweet potato casserole with buttermilk, brown sugar, cinnamon, and nutmeg baked until set. A crowd-pleasing Thanksgiving side dish with warm spice in every spoonful.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Toasted bulgur wheat pilaf with sauteed mushrooms and green onions, simmered in chicken broth with oregano. A nutty, earthy side dish that comes together in just 30 minutes.

A simple crockpot recipe for a savory bean dip that tastes amazing with tortilla chips and bread sticks.

Canned pork and beans melted with gooey cheese spread, green onions, and fresh tomato for a warm, scoopable dip that's ready in 10 minutes flat. Grab the chips.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Southern sweet potato corn pones made with buttermilk, cornmeal, bacon drippings, and mashed sweet potato. Shaped by hand and baked golden on a griddle.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Smashed spiced sweet potatoes are oven-roasted whole, then smashed rustic-chunky with butter, maple syrup, chili powder, cumin, and ginger. A warm-spiced holiday side that beats marshmallow casseroles.