2,053 oil recipes

This is an easy and tasty salad, chicken sausage accompanied with potato, excellent combination.

Your family will never know it's tofu in this healthy scramble loaded with veggies with lots of taste such to satisfy. Low in cholesterol and fat and this quick and easy to make one pan meal.

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Peppery greens meet juicy orange segments, toasted walnuts, and tangy goat cheese in a bright citrus vinaigrette for a restaurant-quality salad ready in 20 minutes.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Rustic whole wheat loaf packed with sunflower, sesame, and pumpkin seeds, sweetened with a touch of golden syrup. Crusty outside, nutty and dense inside. Proper homemade bread.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Hearty yeast-free bread made with buckwheat, whole wheat, cornmeal, and brown rice flour. No kneading required. Just mix, pour, and bake for a dense, nutty, wholesome loaf.

Honey up your day with this succulent dish that is perfect to serve when guests are coming over for dinner.

Creamy curried peanut soup with rice, carrots, and three tablespoons of curry powder, half-pureed with peanut butter for a thick, nutty broth. Make-ahead friendly and topped with scallions and cilantro.

Insalata tricolore with fire-roasted red and yellow bell peppers and raw fennel strips dressed in extra-virgin olive oil and parsley. A vibrant Italian salad with smoky, sweet, and anise flavors.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.