Meal

Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto.

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

The ultimate treat

Toasted pecans offer some crunch to these wholesome muffins

This decadent, gluten-free cake is a showstopper

A grown-up version of the author's childhood memories, this cake is worthy of any celebration

Freezing and shattering into geometric shards turns simple fruit-studded fro-yo into a modern art-esque dessert

Beat the summer heat with this delicious, dairy-free frozen treat

The silky texture is thanks to almond creamer

Serve these small gems for breakfast or brunch. Or dinner if you're truly wild.

Ask anybody who's stayed at Stanford Inn about these sweet morning treats

This vegan dessert brings zippy citrus and creamy texture to the party

This veganized dessert uses aquafaba to acheive the traditonal meringue

Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.

These are by far my favorite donuts. They even have a little coffee kick in the dough to live up to their name. If you love all things pumpkin spice, you have got to try these!

The combination of sweet caramel, salty peanuts and creamy chocolate makes these bars one of my most popular recipes. Made using plant-based, mainly whole-food ingredients, these chocolate bars are the ultimate guilt-free and cruelty-free dessert.

Lighten up your lunch or dinner with this low-carb/high protein wheat-free stir-fry, made with spiralized zucchini noodles.

This juicy fruit pie (Paleo and vegan!) is packed with antioxidant-rich blueberries and mangoes. The flaky crust is made with almond flour.

Do you ever feel guilty after eating something sweet? Well, this mini cheesecake recipe is perfect for satisfying your sweet tooth without overindulging. Not only does it include a comprehensive green superfood powder, its filling is primarily cashews—who knew?

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Rock hard beets are transformed into something silky and luscious by slow-roasting them in a bed of salt—a simple technique that’s worth the wait!

Come down from holiday overindulgence with this satisfying dish that won’t blow send your blood sugar soaring.

The mild flavor of tofu pairs with just about anything and can be jazzed up in so many ways. Plus, it’s also packed with quality protein. In this recipe, creamy tofu is coated with a crispy coconut crust and paired with spiced up, sautéed veggies. It’s the perfect meatless meal for your whole family or serve this up as a side dish!

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

Rich in antioxidants and loaded with protein, this smoothie bowl will help you strong-arm anxiety beginning with the very first bite.

Go bananas and add some cocoa and chocolate chips to your banana bread. Now you can have your chocolate and eat it, too!

Cobblers are made by dolloping a biscuit dough topping over fruit, then baking until the biscuits are tender and chewy in the center, but crisp on top. If you don't have time to make our topping, just lay 8 prepared biscuits (refrigerated or frozen and thawed) over the fruit and sugar mixture. Frozen blueberries also work well here.

The addition of Roquefort cheeses injects a bold accent in this otherwise-classic recipe

This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets.

Buffalo chickpeas, brown rice and veggies are tossed together in this healthy vegetarian buddha bowl recipe, topped with an easy homemade ranch dressing.

Check out Vegetarian Times Editors's author page.

Don't deprive yourself of luscious desserts. Replace sugary treats with healthier options — like this fruit-based dessert — that still taste good

This chilled dessert, usually made with gelatin and heavy cream, is a classic in Italian cuisine. Our vegan version is thickened with agar, a gelatin substitute derived from algae; you'll find it most natural foods stores or Asian markets.

Pâte à choux dough is a very egg-rich dough that can then be filled with luscious creamy pastry cream custard. These profiteroles are made with vegan eggs and butter to create a rich and creamy dessert.

Making a grilled veggie burger from scratch used to produce a crumbly mess. But thanks to the smart use of chickpeas and other healthy binders like mushrooms and black beans, these veggie burgers bring a whole new level of delicious awesomeness.

This stunning, sexy dish is spicy, tart and crisp.

The subtle vanilla and sweetness from the custard perfectly complements a punchy and flavorsome baklava filling.

Tempeh stands in for beef in this vegetarian, fiber-rich version of a Reuben.

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.

Typically, quinoa is used as a savory base in recipes, but it’s also versatile enough to be used for sweet treats! Instead of going for rich flavors like chocolate, these bites have a light and refreshing lemon flavor.

Looking for a go-to slaw recipe? This wonderfully crisp version is light and refreshing.

These fun little flatbreads are a nice change of pace from pizza. Plus, they make a quick and easy weeknight dinner.

This omelet has a distinctly Asian feel with creamy cubes of tofu replacing the more traditional cheese. This is perfect for a light, midweek supper.

A touch of sherry and ground roasted almonds elevate this creamy noodle casserole to company fare. Serve with a crisp green salad for a delicious meal.

Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.

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 beautiful vegan cheeseball is the ultimate festive appetizer. It is creamy, flavorful and perfect for any dairy-sensitive guests. You can easily make it a few days ahead of time and serve it with crackers or fresh vegetables just as your guests arrive.

Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!

Smother mashed cauliflower with a silky, rich and savory gravy that even meat-eaters will love. It's dairy-free and meat-free and made with just a handful of ingredients.

Dates and walnuts take the place of gluten, sugar and butter in these no-bake high-protein vegan bars.

You'll love this vegan take on the classic hot buttered rum cocktail. Coconut takes the place of butter, and spicy chai tea, cinnamon and aged rum add cozy warmth.

This tropical frozen treat is vegan and loaded with omega-3s.

A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.

This dessert takes its inspiration from the harvest cakes of Italy and Provence, where grapes and olives grow in abundance. The recipe calls for a sweet wine to flavor the cake, but you could also use white wine left over from last night’s dinner.

This fermented cheese recipe takes a little longer, but it's worth the effort. In addition to a mild bite from the aging process, you'll also get beneficial bacteria.

This cheese alternative is lightly fermented for a more authentic flavor and texture. Experiment with using different nuts. Try almonds, walnuts, or pine nuts for some or all of the macadamia or Brazil nuts. Use more or fewer minced peppers for a milder or more potent cheese.

Perfect on popcorn or pasta, this savory shake blends tangy lemon and fragrant rosemary for added flavor. Vary the herbs to create different flavors; swap truffle salt for the lemon and rosemary; or try black pepper and crushed red pepper flakes, curry powder, or cumin and oregano.

Sweet potato adds nutrition and rich creaminess to this quick sauce, and cuts the fat in half. Try making vegan nachos: layer tortilla chips with black beans, salsa, and minced jalapeños; top with sauce; and broil on low, 5-7 minutes, until heated through and bubbly.

For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad.

Snickerdoodles are just sugar cookies rolled in cinnamon sugar. Try adding ½ teaspoon ground nutmeg or allspice to the cinnamon sugar to boost flavor.

These winning pancakes came out of a desire to develop a vegan version of a favorite restaurant pancake

Coconut milk adds a hint of extra flavor to this classic dessert.

Rice noodles give a simple stir-fry a homey feel. Because the bunches of long threads can be hard to measure for one person, we’ve called for breaking them into pieces. Some other vegetables to throw into the stir-fry along with or in place of the broccoli: yellow squash, snow peas, sliced mushrooms, and grated carrots.

These cookies turn out crispy and light rather than chewy. To make them truly gluten-free, choose oat flour that is certified gluten-free; some brands risk cross-contamination with wheat during production and packaging.