10,000 carob recipes

Baked vegetarian walnut burgers with silken tofu, sunflower seeds, herb stuffing mix, scallions, and nutritional yeast. A hearty meatless patty that holds together on the bun and delivers plenty of savory flavor.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Crisp garlic croutons, silky prosciutto strips and a nutty walnut oil vinaigrette tossed with tender greens. A 25-minute elegant Italian salad for two that feels straight from a Tuscan trattoria.

A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.

Chocolate lovers will adore this rich and decadent cake that has a taste that will melt your heart!

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Braised chicken with lime, cumin, coriander, and turmeric in a one-pan stovetop recipe. Golden-browned chicken pieces simmered in warm spices and finished with fresh lime juice.

Classic Chinese cold sesame jellyfish appetizer dressed in soy sauce, rice vinegar, and toasted sesame oil. Crunchy, slippery, and refreshing with a nutty sesame seed finish.

Traditional Japanese red miso soup with dashi broth and miso paste rubbed through a sieve: simple, warming, ready for your choice of garnishes like tofu, wakame, or scallions.

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Steamed broccoli, brussels sprouts, and snap beans topped with a creamy walnut-dill-sage sauce. A vibrant plant-based dish ready in 25 minutes.

Homemade German-style mustard with whole mustard seeds, cider vinegar, cinnamon, allspice, and honey. Bold, grainy, and fiery. Keeps in the fridge for months. Gift-jar worthy.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.