Bake

During the winter months mandarins are so sweet and tasty, and moist polenta cakes are such a great way to enjoy gluten-free baking.

Toasted pecans offer some crunch to these wholesome muffins

Show off those gorgeous stone fruits

This veganized dessert uses aquafaba to acheive the traditonal meringue

Enjoy these crispy and golden brown “fries” guilt-free!

Nothing beats a summer cobbler for luscious simplicity

The perfect Christmas dessert (or indulgent breakfast?), this looks beautiful and is so much fun to make. Store leftover chocolate hazelnut spread in sterilized jars. Or double-batch the spread as it will keep in the fridge for up to a month. Add a pinch of cinnamon, nutmeg, and ground cloves for extra festive flavor.

Cauliflower makes an intriguing and nutritious grain-free crust in this Paleo vegan alternative to pizza.

This elegant version of a sunken pear cake is true to its flavors and hides the perfect surprise on the inside, making it incredibly moist and fluffy. This bread gets a powerful infusion of fresh ginger, maple syrup and white wine to make it even more festive.

This hearty loaf of chickpeas, nuts and vegetables is pure deliciousness! Speckled with colorful bits of carrot and celery and brushed with a tangy balsamic glaze, it’s as savory as it is satisfying.

This sneaky lasagna not only swaps zucchini for noodles, but also incorporates vegetables into the sauce for extra fiber, antioxidants, and vitamins.

The dough in this recipe is used two ways: first as a buttery crust, and then as a cinnamon-laced crumb topping.

Parsley, toasted garlic, and lemon bring out red cabbage’s sweeter side in this surprising frittata combination.

Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work.

Kale, mustard greens, and turnip greens can be used in place of the collards depending on which dark, leafy green looks freshest when you’re shopping.

Ground turmeric lends a hint of Indian flavor and a rich saffron color to this cheese-free frittata.

These sandwich cookies are held together by a rich (and ridiculously easy) chocolate filling.

Top these crowd-pleasing tartlets with the best berries of the season — or sprinkle with nuts or chocolate chips. Look for the miniature tart pans in most cookware stores, or use mini muffin pans.

Cherry tomatoes are just the right size to dot this crispy bread, but larger varieties will work as well when thinly sliced.

Brown rice flour and cornstarch combine with cooked wild rice to replace what flour and oats (because some oats can be tainted with gluten) in this variation on old-fashioned oatmeal raisin cookies.

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

The phyllo crust on this quiche is a lot lower in fat and calories than a regular piecrust. Choose thick asparagus spears, since thin ones tend to soften too much during baking.

Peanut butter helps keep this rich, moist bread deliciously low in fat. For more banana flavor, use the darkest (black is good), ripest bananas you can find.

Celebrate fall with this rich and creamy pumpkin cheesecake recipe.

The tender bite of pasta against the silkiness of the squash purée makes this dish a study in subtle contrasts.

Apples are the not-so-secret ingredient in this vibrant soup.

Dill and cilantro give this dish its extraordinary taste. Cut it into squares and serve plain or with a light tomato sauce.