8,375 high fibre recipes

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.

Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.

Fresh fruit medley with apples, bananas, oranges, and grapes tossed in orange juice concentrate, topped with a spiced yogurt-ricotta sauce. A light, diabetic-friendly dessert.

From-scratch black bean chili with oven-roasted cumin and oregano, jalapenos, and charred red pepper. Served over goat cheese with sour cream and warm tortillas.

Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.

Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.

A delicious marsala recipe made with shredded zucchini, spinach and banana peppers. Tastes great when served over basmati rice.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Sweet and salty banana bites rolled in a tangy vinegar-egg sauce, then coated with crushed salted peanuts for a unique retro treat.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Oat date nut bread for the bread machine with rolled oats, chopped dates, toasted walnuts, applesauce, and cinnamon. A moist, naturally sweet breakfast bread with no added fat.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.