10,000 carob recipes

Imam Baldi, a Turkish stuffed eggplant with tomatoes, onions, garlic, basil, and oregano baked until soft and fragrant. A classic Mediterranean vegetable dish that's naturally vegan.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Uncomplicated and satisfying, this recipe for anasazi beans is from savory.

Low-calorie sausage and cheese biscuits with turkey sausage, bran, buttermilk, and reduced-fat cheddar. A lighter take on a breakfast classic.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.

Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

Indian-spiced okra in a savory sauce with caramelized onion, ginger, turmeric, green chili, and ground almonds. A quick vegetarian side dish ready in 30 minutes.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.