10,000 oat bran recipes

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Chinese-style tofu stir-fry in a savory miso, tahini, soy sauce, and honey bean sauce with mushrooms, red peppers, and ginger. A quick vegetarian wok dinner served over rice.

Greek potato salad with dried tomatoes: roasted potatoes and concentrated tomatoes tossed in a bright lemon-and-olive-oil dressing, then chilled. A no-mayo Mediterranean side served cool.

Vegetarian stuffed peppers filled with spiced black beans, brown rice, tomato, and a kick of chili powder and cumin. Steamed then baked for a hearty, plant-based dinner.

Classic Bananas Foster with butter, brown sugar, banana liqueur, and white rum, flambéed tableside in a chafing dish. The original New Orleans dessert, ready in 15 minutes.

Beet pesto blends roasted beets and sauteed beet greens with toasted walnuts, garlic, banana pepper, and red onion. Vibrant magenta vegetarian pasta sauce or spread that uses the whole beet, root to leaf.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Cranberry fruit salad jello mold with raspberry gelatin, cranberry sauce, crushed pineapple, walnuts, and orange juice. Classic holiday potluck dish, makes ahead easily.

Southern-style marinated vegetable salad with green beans, shoe peg corn, peas, pimentos, and onion rings in a sweet red wine vinegar dressing. A classic make-ahead side dish for potlucks.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

Baked winter squash and fruit roasts butternut, yam, apple, pear, and banana with cider and warm spices. A naturally sweet, oil-free Thanksgiving side dish.