9,120 high fibre recipes

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

This recipe came about from a need to clean out my refrigerator, I had some fruit that need to be eaten and I used them this way, the result was tart, crispy and just plain good. There are a lot of combinations of fruit you could use but this one works well.

Refreshing salad 2 bring back a summer feeling in the cold month's.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Classic Italian minestrone soup with kidney beans, cabbage, zucchini, green beans, and elbow pasta in a tomato-rich beef broth. A garden-vegetable soup built for cold nights.

A healthy alternative to the delicious pasta dish everyone loves.

Cold peanut noodles tossed in a blended peanut sauce with soy, garlic, sesame oil, and cayenne. Topped with steamed carrots, snow peas, cucumber, and green onions.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Szechwan sesame noodles pan-fried into a crisp pancake, then drizzled with a hot sesame peanut sauce. The crunchy-outside, soft-inside noodle base with classic Chinese restaurant flavor.

Classic homemade hummus with chickpeas, tahini, lemon juice, garlic, parsley, and scallions, blended thick and creamy. Vegan Middle Eastern dip ready in 15 minutes.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Vegan tempeh teriyaki stir-fried with shiitake mushrooms, snow peas, and onions in teriyaki sauce with toasted sesame oil. Served over brown rice for a hearty plant-based dinner.

Chunky gazpacho with diced cucumber, bell pepper, carrots, celery, and fresh tomatoes in a spiced tomato juice base. A no-cook chilled soup for hot summer days.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.