2,100 puree recipes

Pure vegan gumbo with a slow-cooked nutty brown roux, sauteed okra, and a generous mix of greens like kale, collard, and chard. Plant-based Louisiana classic served over rice.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.

Mango lime puree blended and strained silky smooth with just two ingredients. A versatile tropical sauce for shellfish, grilled fish, ice cream, or cocktails. No cooking needed.

Fresh spinach puree with garlic, blended silky smooth with just water and seasoning. A vegan, no-cream sauce for pasta or baked potatoes ready in under 10 minutes.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Pureed dates blended with water and vanilla extract into a thick, caramel-like paste. A natural sugar substitute for baking, smoothies, and oatmeal in 5 minutes.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Silky pureed turnips with 12 cloves of roasted garlic and plenty of butter. A rich, elegant side dish that rivals mashed potatoes.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Pure fruit cookies sweetened only with mashed bananas and dried fruit. No added sugar, made with oats, nuts, and chopped apricots, raisins, or dates.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.