icon picker
Recipe Generator


info
It’s AI time! Use this recipe generator to have AI come up with recipe ideas for you, based on the parameters you select below. You’ll need to have filled out – this template pulls from both ingredients you’ve marked “excess” plus anything with an upcoming expiration date. Fill out the selectors, generate some recipes, and then use the buttons in the table to save anything you want to try to your meal plan.
Keep in mind that while this may help generate some fun ideas, the AI will sometimes spit out some wild answers – so roll with it, delete any ideas that don’t make sense, and have fun!
Ingredients to use
6
arrow

Let’s generate some recipe ideas!

How many ideas would you like?
00
10
What types of recipes would you like?
Dinner
Any allergens that should be omitted?
None
Any other dietary restrictions?
None
Generate recipe ideas
Clear recipe ideas
Recipe Ideas
0
Recipe name
Number of servings
i
Type of recipe
Ingredients needed
Instructions
Minutes to make
Add to meal plan and save recipe to database
Add ingredients to shopping list
1
Spiced lentil and date stew
0
4
Main Dish
1 cup dried green or brown lentils
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
3 cups vegetable broth
1/2 cup chopped pitted dates
1/4 cup chopped fresh cilantro
Salt and black pepper, to taste
Rinse the lentils and soak them in water for at least an hour.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
Add the minced garlic and sauté for another minute.
Add the cumin, coriander, smoked paprika, and cinnamon to the pot and stir until fragrant.
Drain the lentils and add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and let simmer for 30-40 minutes, or until the lentils are tender.
Stir in the chopped dates and cilantro and let simmer for another 5-10 minutes.
Season with salt and black pepper to taste. Serve hot.
65
2
Brazil nut and salsa crusted tofu
0
4
Main Dish
14 oz extra-firm tofu
1/2 cup Brazil nuts
1/4 cup salsa
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preheat the oven to 375°F.
Drain and press the tofu to remove excess water.
In a food processor, pulse Brazil nuts until coarsely ground, then transfer to a shallow bowl.
In another shallow bowl, mix together salsa, chili powder, garlic powder, salt, and black pepper.
Cut the tofu into 1/2 inch slices and pat dry.
Dip each slice into the salsa mixture, then coat with the ground Brazil nuts.
Place the tofu slices on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until the coating is golden brown and crisp.
Serve hot and enjoy!
Note: This recipe serves 4 and requires the following ingredients:
14 oz extra-firm tofu
1/2 cup Brazil nuts
1/4 cup salsa
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper.
25
3
Fennel Seed Salad
0
4
Main Dish
4 cups mixed greens
1 tsp fennel seeds
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
1/4 cup chopped walnuts
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper to taste
In a small skillet over medium heat, toast the fennel seeds until fragrant, about 1-2 minutes. Set aside to cool.
In a large bowl, combine the mixed greens, chopped red onion, crumbled feta cheese, and chopped walnuts.
In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
Add the cooled fennel seeds to the salad and toss with the dressing.
Serve and enjoy! This recipe serves 4.
7
4
Cardamom Veggie Stir Fry
0
4
Main Dish
2 tablespoons vegetable oil
1 onion, sliced
2 garlic cloves, minced
1 tablespoon grated ginger
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 small zucchini, sliced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup vegetable broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon honey
1/4 cup chopped fresh cilantro
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat.
Add 1 chopped red onion and 3 minced garlic cloves and sauté for 2 minutes.
Add 1 sliced bell pepper, 1 sliced zucchini, and 2 sliced carrots, and stir-fry for 3-4 minutes.
Add 1 tablespoon of minced ginger, 1 tablespoon of cardamom powder, and 1 teaspoon of cumin powder, and cook for 1-2 minutes.
Add 1 can of chickpeas, rinsed and drained, and cook for 2-3 minutes.
Add 1 cup of vegetable broth and 1 tablespoon of soy sauce, and bring to a simmer.
Reduce heat to low, cover, and let it cook for 10-12 minutes, or until the vegetables are tender.
Serve over rice or quinoa.
20
5
Anise Seed Lentil Soup
0
4
Main Dish
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon anise seed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
5 cups vegetable broth
1 cup dried red lentils, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
Optional toppings: plain yogurt, chopped fresh parsley, and/or croutons
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté for 5 minutes or until onion is tender.
Stir in anise seed, ground cumin, ground coriander, and ground cinnamon, and cook for 1 minute or until fragrant.
Add vegetable broth, dried red lentils, diced tomatoes (with juices), tomato paste, salt, and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer for 25-30 minutes or until lentils are tender.
Stir in lemon juice and remove from heat.
Serve hot with optional toppings such as plain yogurt, chopped fresh parsley, and/or croutons.
35
6
Coriander Chickpea Salad
0
4
Main Dish
2 cans of chickpeas, drained and rinsed
1 red onion, thinly sliced
1 red bell pepper, diced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 tbsp fresh lemon juice
1 tsp ground cumin
1/2 tsp ground coriander
Salt and pepper to taste
In a large bowl, combine the chickpeas, red onion, red bell pepper, and cilantro.
In a separate small bowl, whisk together the olive oil, lemon juice, cumin, coriander, salt, and pepper.
Pour the dressing over the chickpea mixture and toss to combine.
Serve immediately or refrigerate until ready to serve. This recipe makes 4 servings of Coriander Chickpea Salad.
5
7
Medjool Date Smoothie
0
4
Drink
2 cups almond milk
2 cups pitted Medjool dates
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 cups ice cubes
Combine almond milk, pitted Medjool dates, vanilla extract, and ground cinnamon in a blender.
Blend until the mixture is smooth.
Add ice cubes and blend again until smooth.
Divide the smoothie into 4 servings and serve immediately.
5
8
Brazil Nut Veggie Bowl
0
4
Main Dish
1 cup uncooked quinoa
2 cups vegetable broth or water
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1/2 red onion, chopped
1 cup cherry tomatoes, halved
1 avocado, sliced
1/2 cup Brazil nuts, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
Rinse quinoa thoroughly and add to a pot with vegetable broth or water. Bring to a boil, cover, and reduce heat to a simmer for 15-20 minutes or until the quinoa is fully cooked.
In a separate pan, sauté red and yellow bell peppers, zucchini, and red onion until they are tender. Add black beans and cherry tomatoes to the pan and cook until heated through.
Divide the cooked quinoa into four bowls and top with the sautéed vegetables and black beans.
Garnish each bowl with sliced avocado, chopped Brazil nuts, and fresh cilantro. Season with salt and pepper to taste.
25
9
Samosa Stuffed Peppers
0
4
Main Dish
4 large bell peppers
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 lb ground beef or lamb
1/2 cup frozen peas
1/4 cup raisins
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Salt and pepper to taste
Preheat your oven to 375°F.
Cut off and discard the tops of the bell peppers. Remove the seeds and membranes from inside the peppers.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes until softened.
Add cumin, coriander, smoked paprika, and cayenne pepper to the skillet. Cook for an additional minute until fragrant.
Add ground beef or lamb to the skillet and cook until browned and cooked through.
Stir in frozen peas, raisins, cilantro, and mint. Season with salt and pepper to taste.
Stuff the peppers with the meat mixture and place them in a baking dish.
Bake for 35-40 minutes or until the peppers are tender and the filling is cooked through.
40
10
Fennel Seed Roasted Carrots
0
4
Side
1 1/2 lbs. carrots, peeled and sliced into 1/2 inch pieces
1 tbsp. olive oil
1 tsp. fennel seeds
1/2 tsp. salt
1/4 tsp. black pepper
Preheat the oven to 400°F (205°C).
In a baking dish, toss together the sliced carrots, olive oil, fennel seeds, salt, and black pepper.
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and golden brown, stirring occasionally.
Serve and enjoy your Fennel Seed Roasted Carrots! This recipe serves 4.
30
11
Cardamom Spiced Rice
0
4
Side
1 cup basmati rice
1 3/4 cups water
1 cinnamon stick
4 cloves
1 teaspoon cardamom pods, crushed
1/2 teaspoon salt
2 tablespoons unsalted butter, diced
Rinse the basmati rice in cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice, water, cinnamon stick, cloves, crushed cardamom pods, and salt.
Bring the mixture to a boil over high heat.
Reduce the heat to a low simmer and cover the pot with a tight-fitting lid.
Cook the rice for 18-20 minutes, or until all of the water has been absorbed and the rice is tender.
Remove the pot from the heat and let it sit, covered, for 5 minutes.
Remove the lid and stir in the diced butter until it melts and coats the rice.
Serve the cardamom spiced rice hot as a side dish or as a base for your favorite curry or stir-fry recipe.
28
12
Coriander and Date Stuffed Sweet Potatoes
0
4
Main Dish
4 medium sweet potatoes
1/2 cup chopped dates
1/2 cup chopped walnuts
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Preheat the oven to 400°F (200°C).
Wash and scrub the sweet potatoes, then prick them all over with a fork.
Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes or until tender.
While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine chopped dates, chopped walnuts, chopped cilantro, olive oil, ground cumin, ground cinnamon, salt, and pepper. Mix well.
Once the sweet potatoes are done, remove them from the oven and let them cool for 5 minutes.
Slice a slit lengthwise in the center of each sweet potato, making sure not to cut all the way through.
Using a spoon, gently scoop out some of the flesh from the center of each sweet potato and place it in a mixing bowl.
Mix the sweet potato flesh with the filling mixture.
Stuff the mixture back into the sweet potatoes.
Return the sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through.
Serve warm.
80
There are no rows in this table



Want to print your doc?
This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (
CtrlP
) instead.