2,100 puree recipes

Make your own oreo cookies, it's more than worth it and easier than you think. Great to make with your kids.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

New York-style persimmon cheesecake with a buttery shortcrust pastry, dense cream cheese filling swirled with persimmon puree, and an overnight chill. A seasonal showstopper for fall.

Butternut squash soup with fresh ginger, garlic, and a bright squeeze of lime. Silky pureed soup finished with crispy fried ginger and toasted pumpkin seeds.

Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

Whole wheat berry breakfast pancakes made light with fluffy egg whites and skim milk, sweetened with a little honey, then topped with creamy ricotta, fresh berries and maple syrup. Ready in about 20 minutes.

Old-school Southern buttermilk biscuits made with pure lard for flaky layers and tender crumb. Just five ingredients and minimal kneading for biscuits like grandma used to make.

"A wonderful combination of flavors and the frosting is fantastic."

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Grilled shrimp skewers marinated in roasted tomatillo, lime, and cilantro purée with jalapeño strips. A smoky, tangy Mexican-inspired dish that's ready for the grill.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

Strawberry sorbet made with pureed fresh strawberries, cranberry juice, and lemon juice. No ice cream maker needed. Freeze, blend, and refreeze for a smooth, fruity frozen treat.

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

Chocolate Pancakes with Chocolate-Raspberry Sauce recipe