8,375 oat bran recipes

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

High-protein vegetarian loaf made with mashed soybeans, lentils, brown rice, wheat germ, and soy milk. A hearty meatless main that slices like meatloaf.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

Spinach, chickpea, and golden raisin pasta brings Sicilian sweet-savory flavor to weeknight dinner. Garlicky olive oil, red pepper flakes, and a splash of broth pull it all together over penne.

Chicken Romano braised in chili sauce with oregano and sliced onions, finished with grated Parmesan cheese. A one-skillet Italian-American dinner with only 7 ingredients.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Seitan a la Normandie baked with sliced apples, caramelized onions, tamari, mirin, and ground pecans. A French-inspired vegetarian main dish with sweet-savory depth.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Sauteed striped bass escabeche marinated in white wine, sherry vinegar, and citrus with bell peppers, green olives, and crisp green beans. A stunning make-ahead dish.

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

I always love adding fruits into yogurt, this recipe I added strawberries and some cranberries. Mixing very well!

A rich Mediterranean sun-dried tomato dip pureed smooth with garlic, oregano, thyme, and olive oil. Microwave method makes it fast, and it keeps in the fridge for a month.