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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Toasted crumpets topped with berries warmed just a minute in mixed spice, a spoonful of Greek yoghurt and a drizzle of honey. Light, fruity and quick enough for a weekday brunch.
Toasted sandwiches filled with spiced tomato paneer sauce, red onion, cheddar and cilantro, pressed in butter until both sides turn golden and crisp. Ketchup is served with the halved sandwiches.
A toasted baguette layered with Dijon mustard, tomato, prosciutto, smoked ham, soppressata and mozzarella, plus pickled carrots and balsamic-dressed arugula.
Tofu and scrambled eggs share a similar texture, so if you're not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.
45 minMakes two 10" or four 8" burritos229 kcalVegetarianDiabetic
A flourless okonomiyaki of mashed tofu, cabbage, bacon, shrimp, and egg, griddled in rounds until golden on both sides. Tonkatsu sauce, mayonnaise, and bonito flakes finish each pancake.
Lacy pancakes of julienned potato bound with squeezed tofu and starch, fried until the edges crisp. Thin red chili slices pressed on top add color and a little heat.
This speedy tofu Reuben toastie is packed with crisp, smoky tofu, sauerkraut, gherkins, plant-based cheese and mustard mayo. It’s ready in around 20 minutes and you can prepare the tofu ahead to make it even quicker. For this recipe you’ll need an air fryer and a large lidded frying pan. Each serving provides 814 kcal, 22.7g protein, 58.6g carbohydrate (of which 9.7g sugars), 52.9g fat (of which 19.3g saturates), 3.9g fibre and 7.31g salt.
Main course1 hrServes 2752 kcalVegetarianEgg-freeHigh Fiber
A vegan breakfast bagel piled with turmeric tofu scramble — silken tofu blended creamy with mustard and paprika, folded through crumbled firm tofu — over avocado and tomato, with dill and sriracha on top.
Thick tofu slices set into beaten egg in the pan and folded into a toast shape, spread with ketchup and layered with cheese. There is no bread at all — the egg-laced tofu does the work.
Scrambled egg folded back into a soft tomato, garlic and green onion sauce seasoned with ketchup, soy sauce and dashi, thickened and served mixed with cooked rice.
Thick heirloom tomato rounds over lemony crème fraîche, scattered with a crunchy savory granola of salt-cured olives, sunflower and sesame seeds and fennel, crisped in the oven with maple syrup and soy.
Cauliflower rice fried with shrimp and fine vegetables stands in for the usual rice under a swirled tornado omelette. A quick barbecue ketchup sauce pours over the top.
Torta al limone (lemon cake) is a tall, soft dessert that's easy to prepare as a snack or for breakfast for both young and old, and suitable for added fillings.
Rolled oats baked in coconut milk with maple syrup and vanilla, studded with strawberries, blueberries and raspberries and topped with almonds and coconut.
Big, soft bakery-style pumpkin muffins under a crunchy pumpkin seed streusel, loaded with pumpkin pie spice in both crumb and batter. A pumpkin spice lover's muffin, best with butter and coffee.
This refreshing tropical smoothie is bursting with tropical fruit flavors, making it the perfect treat for a hot day. Sip it, and you'll feel like you're lounging on the beach, enjoying a drink freshly served by the cabana boy!
Soft scrambled eggs enriched with fish sauce, cooked after making a fish-sauce brown butter in the same skillet, served over steamed rice with pickled jalapeños, chives and crispy shallots.
Seasoned ground turkey and crisp waffle fries layered over lettuce with tomatoes, avocado, pickles and fried onions. A lemony seasoned dairy-free sour cream ties the burger flavours together.
A savoury rice porridge built on a long-simmered turkey carcass stock with shiitake, ginger and peanuts, the grains cooked down until creamy and topped with shredded turkey and fresh garnishes.
Main course4 hr 30 min6 servings388 kcalGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumRenal
Light cheese and leek soufflés baked once until set, then baked again in cream with extra cheese until puffed and bubbling. They can be frozen between bakes for easy entertaining.
A frying-pan toastie that uses up cheeseboard odds and ends with chutney, mustard, parsley and spring onions. The mixed hard and soft cheeses melt into an oozy centre.
Sweet caramelized plantain rounds baked under a coconut milk omelet with feta, spring greens and herbs, then flipped so the plantains crown the top. A fresh tomato and scotch bonnet salsa is served alongside.
Serves 2 as a main or 4 as part of a spread1171 kcalVegetarianGluten-freeHigh Fiber
Overnight oats blended from almond milk, rolled oats and buckwheat cereal with maple syrup, cinnamon and vanilla, then stirred through with almonds, chia and flax. Two jars chill for at least four hours before serving.
Banana and oat pancakes with crisp edges and tender centres, the batter ground from oats with cinnamon and vanilla and studded with whole oats and chocolate chips. Slices of the second banana cook on top of each pancake.