10,000 oat bran recipes

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

Asian Style Grilled Scallops with Somen Noodle Salad and Cilantro Vinaigrette

Caramelizing onion and garlic was a great idea, which developed lots of deliciousness; then sautéing the bell peppers together really made the toppings very flavorful. Goat cheese added another layer of tangy creaminess.

Homemade fried semolina bread rolls a stiff semolina dough paper-thin, then fries it into crisp, golden discs. A crunchy, savory Sri Lankan fried bread to serve hot with vegetable curry.

Classic American peanut butter cookies with the iconic fork-press crisscross. Tender, chewy, and built around the brown-sugar-and-peanut-butter combo that defines the cookie.

Make your own savory fudge with this simple recipe that is tasty and 100% stress free!

A scrumptious vegetarian kind of Sloppy Joes' that's made with green bell peppers, tomato sauce and TVP.

A light, delicious and refreshing salad. Serve it as a simply tasty side dish or a meatless main course.

Thai pasta seafood salad tosses chilled shrimp and scallops with rice vermicelli, cucumbers, peppers, and cilantro in a peanut ginger dressing. A bright, refreshing summer dinner with a kick.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.

Beet relish made with shredded cooked beets, red onion, Dijon mustard, and red wine vinegar. Quick mix-and-chill condiment for sandwiches, salads, or grilled meats. Five-minute prep, no cooking required.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!