601 wheat recipes

Pumpernickel bread for the bread machine with rye and whole wheat flour, molasses, cocoa powder, caraway seeds, and golden raisins. Dark, dense, and deeply flavored.

Black Bean Chili with Toasted Spice Seasoning recipe

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

Curried turkey sandwich layers diced leftover turkey with crisp apple, celery, and scallions in a yogurt-mayo dressing warmed with curry powder, piled between slices of whole wheat toast. A fresh, fast lunch from the Thanksgiving carcass.

Cherry clafouti with Bing cherries and kirsch baked in a light custard made with whole-wheat flour and evaporated skim milk, served warm in individual ramekins.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Low-cal pineapple cheese pie blends low-fat cottage cheese with crushed pineapple and gelatin, baked over a wheat germ base. A high-protein, sugar-free dessert with crustless cheesecake vibes.

Vegan Irish stew with seitan, potatoes, parsnips, and carrots in a rosemary-herb broth thickened with cornstarch. A plant-based take on the classic Irish stew.

Low-cal pineapple cheese pie blends low-fat cottage cheese, crushed pineapple, and gelatin into a crustless baked cheesecake-style pie sweetened with sugar substitute. A diabetic-friendly dessert.

An easy recipe that creates scrumptious cookies just in time for Christmas.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

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.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Insalata pizzas with garlic-mozzarella pita bases topped with dressed greens, grape tomatoes, kalamata olives, and fresh basil. A 20-minute hot-meets-cold vegetarian dinner that eats like pizza and salad in one bite.