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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
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.
Vegan pancakes made with almond milk soured with apple cider vinegar, cinnamon and a little almond extract, griddled until bubbles appear before flipping.
Thick white bread brushed with an aquafaba, maple and vanilla coating and fried in sunflower oil until golden on both sides, served with mixed berries and icing sugar.
Napa cabbage salted until pliable, coated in a paste of rice flour porridge, pear, garlic, ginger and gochugaru with carrot, daikon and chives, then fermented at room temperature.
Banana and sweet potato purée keep these whole-grain muffins moist, with chopped dates, oats and orange zest through the batter. A handful of pecans adds crunch on top.
Makes 12 Muffins208 kcalVegetarianEgg-freeLow Fat / Low CholesterolRenal
Vegan pumpkin pancakes is a Italian sweet pastries built around lb. It takes 50 min in total and serves 4. It pairs well with garlic bread and caprese salad.
Cooked rice simmered in vegetable stock with mushrooms, carrots, broccoli and green onions in shallot oil and scallion sauce, finished with white pepper and an optional swirl of beaten egg.
A rainbow of julienned vegetables — zucchini, potato, carrot, onion, and perilla — is bound in a thin pancake batter and fried until crisp. The tuna fish sauce gives the batter a quiet savoriness.
A fully vegetarian chirashi: carrot, lotus root, aburaage and shiitake simmered in their own soaking liquid and mixed through sushi rice, topped with shredded omelet, snow peas, nori and sprouts. No fish in any form.
Cabbage, shiitake mushroom, carrot, green onion, cilantro and vermicelli dumplings seasoned with vegetarian oyster sauce, sesame oil and white pepper, boiled until they float.
Rolled oats and chia seeds soaked in milk with cinnamon, nutmeg, maple syrup and peanut butter, divided into jars and topped with apples cooked down with maple syrup and cinnamon.
Honeycrisp apples cored and filled with a coconut sugar, rolled oat, pecan, cinnamon and nutmeg mixture, baked under foil in a little water until tender.
A crisp savory pancake of water dropwort, perilla leaves, squid, carrot and Cheongyang chili in frying and pancake mix batter, served with a soy dipping sauce.
A scallion pancake batter of frying mix and pancake mix is poured between chives in a hot pan, topped with blanched webfoot octopus and two chilies, and finished with beaten egg. It fries crisp on both sides with the octopus set into the surface.
Iceberg wedges and avocado are dressed with a ranch blended from yogurt, mayonnaise, chives, lemon and crumbled seaweed snacks. Toasted sesame seeds, first crushed, give the dressing its nutty depth.
Whole-milk ricotta processed with olive oil, heavy cream and lemon zest until light, fluffy and smooth in under ten minutes of work. The dip is drizzled with honey and olive oil, finished with flaky salt and herbs, and served with crusty bread, crackers or vegetables, or spread on toast.
Dates simmer soft with cardamom before rhubarb joins them in a tart compote for crisped sourdough. Whipped ricotta spreads thickly underneath, with pistachios over the top.
White chocolate blondie-style brownies bake up with crackly tops, then take a pour of golden sesame caramel. Black and white sesame seeds are sprinkled over the caramel before the slab is chilled and cut.
Makes 12 large or 24 small brownies430 kcalVegetarianLow-SodiumRenal
Whole wheat muffins sweetened with maple syrup and made with Greek yogurt, finely shredded carrots, toasted walnuts and chopped dates, spiced with cinnamon and nutmeg.
Potstickers filled with ground pork or chicken and a whole tail-on shrimp, pan-fried and steamed, then finished under a beaten egg skirt with sesame seeds.
Whole wheat flour and buttermilk make these pancakes hearty yet pillowy, whisked together in minutes. They cook in quarter-cup rounds until both sides are golden.
AmericanBreakfast, brunch, Main Course20 minServes 4344 kcalVegetarian
Morning-glory style breakfast muffins with shredded carrot and Granny Smith apple, coconut, raisins and toasted walnuts in a wholemeal batter spiced with cinnamon and ginger.
Strong English breakfast tea and pomegranate juice are simmered with orange, lemon, lime, cloves, cinnamon and star anise, then sweetened with sugar syrup. A non-alcoholic mulled cup served hot in mugs or heatproof glasses.
Drinks and cocktails1 hrServes 4–69 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
A yeast and buttermilk waffle batter rests until bubbled, then cooks in a hot iron to a crisp, toast-like shell. Fried eggs go on top, with avocado, pickled onion or chili crisp as finishing options.
Savory scones flecked with corn and yellow cheese powder are cut and stacked for flaky layers. A matching cheese glaze and a dusting of parsley finish the tops.
Yogurt and cocoa muffins is a Italian sweet pastries built around potato. It takes 30 min in total and serves 12. It pairs well with sour cream and green beans.
A loaf bread made with 1 1/2 cups of vanilla-flavored yogurt and eggs, leavened with both baking powder and baking soda. It bakes in a standard loaf pan in 40 to 50 minutes and slices into 10 servings.
Crisp, puffy fried dough sticks with a light, airy middle and a golden crust, made from a rested, chilled dough that is stretched just before frying. They are a classic Chinese breakfast item, good alongside congee or soy milk.
Slovak potato pancakes grated fine and squeezed dry, bound with egg and flour and scented with marjoram and garlic. Fried thin, they come out lacy and crisp at the edges with a tender centre.
A crisp-edged pancake of salted zucchini matchsticks studded with tiny baby shrimp and fresh chili. The starch and pancake mix bind the vegetables into a lacy, golden jeon.