9,806 oat bran recipes

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

A 30-minute skillet dinner with browned beef, frozen vegetables, and ramen noodles simmered together for a quick, budget-friendly Chinese-inspired weeknight meal the whole family will eat.

The easiest brownie pie you'll ever make: boxed brownie mix poured into frozen pie shells with chopped nuts and baked slightly underdone for a fudgy center. Makes 2 pies. Serve with mocha ice cream.

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

No-bake chocolate banana split pie with a chocolate graham cracker crust, frozen yogurt filling, sliced bananas, and whipped topping. A lighter frozen dessert with banana split flavor.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Maple oatmeal loaf for the bread machine, with quick oats, bread flour, real maple syrup, and active dry yeast. A hands-off whole-grain breakfast loaf.

Le Papet Vaudois is a traditional Swiss dish of leeks and potatoes braised in white wine and vegetable broth with nutmeg, finished with milk. Serve with sausage and crusty bread.

Grilled portobello burger with sticky red onion jam and horseradish yogurt cream. A savory vegetarian burger with deep wine-braised sweetness and a kick of heat from fresh horseradish.

I created my raw food Chocolate Ganache Fudge Sauce for all the chocoholics I know (including me!), but I never miss a chance to introduce people to my rich, nutty Caramel Sauce.

Slow cooker salsa chicken with Brussels sprouts, Ro-Tel tomatoes, jalapeno, and cayenne pepper. Set it and forget it for 7 hours on low for a spicy, hands-off dinner.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Fruit tzimmes with mixed dried fruits, brown rice, and honey, thickened with a traditional einbren roux and broiled until golden. A warm Jewish holiday dessert.

Vegetarian roasted bell peppers stuffed with sauteed mushrooms, pine nuts, olives, and fresh marjoram in a homemade tomato sauce, topped with Parmesan. A colorful, hearty meatless main.