9,388 oat bran recipes

Pink pickled shallots in red wine vinegar with pink peppercorns, mustard seed, and thyme. Refrigerator pickle that turns brilliant rosy pink and keeps for months.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.

Broiled crab melts on Melba toast rounds with lime, green onion, and hot mustard, topped with bubbling Swiss cheese. A two-bite appetizer for parties, ready in 20 minutes.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Hot cranberry pineapple punch brewed in a coffee percolator with whole cloves and cinnamon sticks. Serves 22 and fills the whole house with the smell of the holidays.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Japanese sushi is one of the healthiest food, in Japan it is very popular and welcomed!

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.