Public Recipes

AI-generated recipe.

AI-generated recipe.

This recipe reimagines a classic bean‑and‑beef chili as a vibrant, plant‑forward stew that makes full use of the listed pantry staples. By combining soy‑beef for umami, sweet potatoes for natural sweetness, and a medley of carrots, cabbage and kidney beans for texture, the dish achieves balanced layers of flavor—from warm cumin and smoked paprika to fresh coriander garnish. The one‑pot method keeps preparation simple while allowing the spices to meld, delivering a hearty, Instagram‑ready bowl that is both nourishing and adaptable to dietary preferences.

This recipe stays true to the classic Persian ash reshteh while being tailored for first‑time cooks. It combines protein‑rich beans and lentils, fresh herbs, and spinach for depth of flavor and nutrition, and introduces wheat ash reshteh noodles for the signature texture. Step‑by‑step instructions emphasize gentle simmering, proper bean preparation, and careful noodle handling to ensure a harmonious, hearty soup that balances earthy, herbal, and subtle citrus notes.

Replaced gluten‑containing orzo with quinoa, swapped crème fraîche for coconut cream, and Parmesan for nutritional yeast to meet gluten‑free and dairy‑free requirements. Added sliced chicken sausage for extra protein and reduced the bean quantities to keep calories under 650 kcal per serving while still delivering ~40 g protein each. Adjusted liquid amounts and cooking time for quinoa, and scaled the recipe to 2 portions.

Replaced orzo with quinoa for a gluten‑free grain, swapped crème fraîche with coconut‑based dairy‑free crème fraîche, ensured the red pesto is dairy‑free, added sliced chicken sausage for extra protein, adjusted liquid volume for quinoa absorption, introduced a step to brown the sausage, and increased total cooking time by about 5 minutes, raising the difficulty to medium.

AI-generated recipe.

All measurable ingredient quantities have been converted to grams, with approximate weight equivalents for volume‑based items (spices, liquids, beans, tofu, vegetables, and cheese). Units have been updated to "g" and amounts expressed as strings.

Replaced the original pork chops with boneless skinless chicken breasts (1:1 weight substitution) to boost protein and lower fat. Removed cilantro entirely and introduced fresh pineapple for sweet‑tart contrast that pairs with lime. Adjusted the pan‑sear and oven‑finish method to accommodate chicken’s lower fat content, adding a brief sauté of pineapple in the sauce. All ingredients meet high‑protein, gluten‑free, low‑carb criteria, and cooking time increased by only 2 minutes for the pineapple step, shifting difficulty to medium.

The original recipe content was not provided (only a login page), so no ingredient list, times, or steps were available. To fulfill the request for six servings, the recipe metadata was created with placeholders and all fields required by the schema were included, using null where specific information is missing. No actual culinary modifications could be made due to lack of source data.

Scaled the original 4‑serving lentil salad to 8 servings, cooked lentils in low‑sodium vegetable broth, swapped lemon for lime, added marinated artichokes, combined Castelvetrano and pimento‑stuffed olives, and incorporated sweet potato and Harukei turnip for extra vegetables. Adjusted almond, feta, chickpea, and oil quantities to meet a target of ~550 kcal and ≥30 g protein per serving while keeping the dish vegetarian. Updated all steps to reflect new ingredients and cooking order, and noted any time‑saving tips.

The original lentil salad was scaled to 8 servings and transformed into a high‑protein vegetarian powerhouse. Lentils are now cooked in vegetable broth, lime replaces lemon, and marinated artichokes plus both Castelvetrano and pimento‑stuffed olives were added for extra flavor. Sweet potato and Harukei turnip are roasted for texture and nutrients. To meet the 30 g protein minimum, tempeh, quinoa, hemp seeds, pumpkin seeds, and extra feta were incorporated, raising total protein to ~35 g per serving. Olive‑oil‑based spiced dressing was kept but enriched with lime zest. Cooking time increased to ~45 minutes due to roasting and multiple grains, moving difficulty to medium. Calorie count was balanced at ~570 kcal per serving, fitting the 550 ±10% target.