10,000 oat bran recipes

Rice hotdish, the classic Midwest casserole of browned ground beef, celery, and rice baked in a trio of cream soups with a savory hit of soy sauce. Hearty, creamy comfort for a cold winter night.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Tomato vegetable broth with carrots, parsnips, turnip, celery, and an onion stuck with cloves simmered slow with fresh herbs. A clean, deeply flavored homemade vegetable stock that beats anything from a box.

Homemade vegetarian pizza with a quick-rise yeast dough, soy sauce glaze, fresh vegetables, and low-fat mozzarella. Individual-sized rounds bake up golden and crispy.

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Orange blossom Jello cake with torn angel food cake, orange Jello, mandarin oranges, and whipped topping molded and frosted with whipped cream. A light, no-bake icebox dessert.

Sweet and tangy sauce is great over these ribs! Boiling the ribs before they're baked saves time! I usually double the sauce for extra dipping!!!

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Spanish-style quinoa cooked in tomato-chili juice with garlic, onions, green peppers, and cumin. A protein-packed, gluten-free, vegan swap for traditional Spanish rice.

Low-calorie lemon Bavarian mousse made with no added sugar, using apple juice concentrate, pineapple juice, and whipped evaporated skim milk for a light, airy gelatin dessert.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

German beer-braised Brussels sprouts simmered in beer until tender, then finished with butter and salt. A traditional 4-ingredient side dish that converts sprout skeptics.