888 puree recipes

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.

Maple cranberry sauce with walnuts and orange zest, sweetened with pure maple syrup instead of sugar. Five ingredients, no refined sugar, ready in 10 minutes.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

Green tomato soup with garlic, ginger, and cumin pureed smooth and finished with coconut milk. An Indian-inflected way to use up unripe tomatoes from the late-summer garden, garnished with yogurt, cashews, and cilantro.

Potato, artichoke, and leek soup pureed silky smooth with fresh thyme and a touch of Tabasco. Served hot or cold, this creamy soup uses milk instead of heavy cream for a lighter bowl.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Smoky chipotle coleslaw with pureed chipotle chiles and garlic blended into mayonnaise, tossed with shredded cabbage. A spicy, creamy slaw with no cooking required.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.