8,375 fat free recipes

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Kid-friendly curried vegetables with potatoes, carrots, and cauliflower in a mild tomato-spice sauce. A simple Indian-style vegetable curry that teaches real cooking skills.

Homemade kosher garlic dill pickles with a spiced vinegar brine, bay leaf, mustard seed, and fresh dill. A classic canning recipe that yields 7 pints of crunchy pickles.

Minted tomato saute with cherry tomatoes quickly seared in olive oil and tossed with fresh mint. A 10-minute, three-ingredient low-calorie side dish that bursts with bright summer flavor.

Vegan oat waffles made with rolled oats, whole wheat flour, dates, and water. No eggs, no oil, no dairy. Blended smooth and cooked until crispy golden.

White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.

Dairy-free fettuccine Alfredo made with soy milk and soy cheese for a creamy, cholesterol-free weeknight pasta. Tossed with garlic, steamed vegetables, and cracked pepper in one pan.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Vegan shepherd's pie with veggie burger crumbles instead of lamb, topped with mashed potatoes folded with green peas and red bell pepper. Plant-based comfort food classic.

Healthy yeast-raised waffles loaded with whole wheat flour, oats, cornmeal, bran, and wheat germ. Hearty, fiber-rich breakfast batter that can rest overnight for deeper flavor.

Vermicelli with a chunky vegetable tomato sauce loaded with red peppers, zucchini, mushrooms, and fresh herbs. A hearty vegetarian pasta dinner that's low in fat and full of flavor.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

A vegetarian chili casserole with dried kidney beans, bulgur wheat, mixed vegetables, and red wine simmered in a spiced tomato broth. Hearty, filling, completely meatless.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Black pepper focaccia with freshly cracked pepper in the dough, dimpled crust glossed with olive oil, flaky sea salt, and fresh thyme. Steam-baked for a bakery-style crackle and a pillowy middle.