8,375 oat bran recipes

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Old-fashioned fruit-filled cookies with a soft sour cream dough and a homemade date-raisin filling. Sandwich-style cookies with a tender crumb and sweet, jammy center.

Tex-Mex spinach salad with black beans, bacon, mushrooms, and red pepper in a spicy picante-cumin dressing. A no-cook salad with bold San Antonio flavor.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

No-bake peanut brownies with graham cracker crumbs, peanut butter, chopped peanuts, and a melted chocolate chip frosting. A fudgy, crunchy treat that sets in the fridge in just 1 hour.

A fresh raspberry pie with a layer of whole berries under a glossy cooked raspberry filling in a flaky homemade crust. Topped with whipped cream, this is summer pie at its peak.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.

Vegan penne pasta with fresh Roma tomatoes, snow peas, mushrooms, and a hit of tamari and cayenne. A veggie-loaded weeknight dinner ready in 35 minutes.

Lasagna roll ups with spaghetti sauce, mozzarella, and Parmesan baked seam-side down. A fun twist on classic lasagna thats easier to serve with built-in portion control.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Chocolate snowy cake with a fluffy whipped cream filling between a cocoa sheet cake and a poured chocolate frosting. An eggless cake base with vinegar for lift.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.