4,165 high fibre recipes

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Old-fashioned mixed mustard pickles with cauliflower, green tomatoes, cucumbers, pearl onions, and bell peppers in a tangy mustard-turmeric-vinegar sauce. Canned in pints.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Uncle Ben's ham and bean soup slow-simmers navy beans with ham shanks, garlic, carrots, celery, and potatoes for a hearty, smoky bowl. Old-fashioned thrifty cold-weather meal.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Granny's minestrone is a hearty vegan vegetable soup packed with carrots, cabbage, zucchini, leeks and kidney beans in a tomato broth, finished with elbow macaroni. Slow-simmered for deep, comforting flavor.

Lentil and macaroni soup with sauteed celery, onions, and crushed tomatoes in a thick, hearty broth. A filling Italian-style pasta e lenticchie that's naturally high in fiber and protein.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Pan-wilted winter greens with fresh ginger using spinach, kale, and Swiss chard steamed together in ginger water. Four ingredients, five minutes of cooking, no oil needed.