10,000 carob recipes

Turkey tortilla soup with green chilies, taco seasoning, tomatoes, and fresh cilantro. Low-calorie, served over melted cheese and crushed tortilla chips in the bowl.

Tom yum goong, the Thai hot and sour shrimp soup: a fragrant broth of kaffir lime leaf, lemongrass and galangal, made fiery with chili and sour with lime. Light, aromatic and ready fast.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Grilled vegetable foil packets with mushrooms, broccoli, cauliflower, and carrots seasoned with basil. A low-calorie side dish that steams on the grill in just 8 minutes with zero cleanup.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Vegan tempeh and mushroom stew simmered with soy sauce and tomato, piled over creamy mashed potatoes. A hearty plant-based comfort dinner with rich umami depth.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.

Pressure cooker veal stock delivers the silky gelatinous depth of day-long simmered stock in just 45 minutes. Veal bones with aromatic vegetables, bay, thyme and peppercorns for the ultimate sauce base.

Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.