8,375 oat bran recipes

Vegetarian West African groundnut stew packed with sweet potatoes, eggplant, zucchini, and peanut butter in a ginger-spiced tomato broth. Serve over rice or millet for a filling plant-based meal.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Enjoy all summer long as a topping for burgers, sandwiches and cold meats. This relish is so yummy and easy to make, you'll want to keep some on hand all year long.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Pasta with black beans and spinach in jarred pasta sauce, topped with Parmesan. A protein-packed vegetarian dinner using pantry staples and frozen spinach, ready in 25 minutes.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Moroccan dess b'l-besla: lentils simmered with caramelized onions, garlic, cumin and a pinch of cinnamon in a fragrant North African spice paste. Vegetarian, deeply spiced and ready in just over an hour.

Sautéed snails with red kidney beans, shallots, garlic, fresh chilies, and a splash of Pernod in beef stock. A bold masterchef-level Spanish-inspired dish that serves 8.

Homemade rye yeast bread made with 100% rye flour and white grape juice for subtle sweetness. A simple loaf with two rises and a crisp, golden crust.

Bread machine recipe. Cooking and preparation times depend on the bread machine used.

Chowning's Tavern Brunswick stew: a Colonial Williamsburg classic with stewing hen, lima beans, corn, okra, tomatoes, and potatoes slow-simmered into Southern comfort.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

A very healthy take on pad-thai, full of antioxidants and healthy fats.