BASICS

Recipe List

When onions are cooked slowly in just a little bit of fat, their sugars caramelize, yielding a sweet, savory, dark brown mass of delicious flavor.

This light and flavorful vegetable stock blends flavorfully well with other ingredients, making it the perfect base for any soup or sauce.

This easy pie pastry comes together quickly in the food processor and yields a flaky, tender crust perfect for sweet or savory recipes.

Once you’ve tasted homemade nut milk, you’ll never go back to the store-bought kind.

You can easily make your own eggless fresh pasta dough for long shapes such as hand-cut tagliatelle or fettuccine, or filled pasta such as ravioli. For added flavor and a pretty golden color, try saffron or tomato paste—or both. Use a pasta machine to roll the dough if you have one; a rolling pin also works. Try a straight pin without handles for this.

SAUCES, DRESSINGS, DIPS, AND SPREADS

Recipe List

Rich, creamy, nutritious hummus is redolent with the flavors of garlic, lemon, and tahini, a paste made of sesame seeds.

The secret to excellent baba ghanoush is getting the eggplant charred on the outside, with the flesh on the inside collapsed upon itself. After the eggplant pulp is drained, it’s mixed with tahini, garlic, lemon juice, and herbs for that signature creamy, smoky flavor no meze platter is complete without.

Cool, creamy, plant-based yogurt combines with cucumber, garlic, and dill in this classic Greek sauce or dip. Try it with raw or grilled vegetables, or as a dip for warm pita.

Spread this nutty “cheese” on crackers, or use it as a filling for ravioli or lasagna. You’ll love its light, airy texture of ricotta with a mild, cheesy flavor that’s even better when heated.

Pimento cheese is a cheesy, addictive, piquant spread that’s fabulous on sandwiches, with crackers,or stirred into cooked pasta for a fast and flavorful mac and cheese.

This silky pâté with the umami flavors of mushrooms and truffles is an easy-to-make, elegant appetizer. Toss leftovers (if you have any) with hot, cooked pasta for a super-easy, creamy pasta dish.

Smooth, creamy béchamel is the perfect choice when a cream sauce is desired. A hint of onion, clove, and nutmeg adds just a bit of spice to this delicious, versatile sauce.

This simple, fresh-tasting tomato sauce comes together in minutes. Use the best-quality canned tomatoes you can find for this quick, easy sauce that’s perfect with pasta or as a base for soup.

This rich, brown, flavorful gravy never disappoints. Using a well-flavored mushroom stock and taking time to cook the roux without burning it are the secrets to great gravy.

Whisk together this simple, easily varied vinaigrette in minutes to give your salads and steamed veggies a flavorful punch.

Nothing evokes the flavor of warm summer days like fresh basil pesto. For the best flavor, make your pesto early in the season, when the basil is sweet and hasn’t yet flowered.

This savory Spanish sauce combines sweet roasted bell peppers, toasted almonds, bread fried in olive oil, and flavorful spices.

Fresh salsa is easy to make, and it complements so many foods. Spoon it over tacos, breakfast sandwiches, or casseroles—or just enjoy it with crisp tortilla chips.

Creamy guacamole is a party essential, but it’s not just for chips. Try it on sandwiches or salads or spooned onto enchiladas, nachos, and tacos. The key to an excellent guacamole is perfectly ripe Hass avocados. A ripe avocado has a dark skin, and the flesh yields when pressed gently.

BREAKFASTS

Recipe List

Making your own granola is so easy, and you can add just what you want. Enjoy it as cold cereal with nondairy milk, layer it with yogurt and sliced fruit for a parfait, or just have some as an on-the-go snack.

For a fantastic on-the-go breakfast, cook some onions, mushrooms, and black beans with traditional sausage seasonings of sage and black pepper; load up on the toppings; roll; and go!

Buckwheat flour, white whole-wheat flour, flax meal, and toasted pecans offer a boost of protein in the morning, with the sweet flavor of bananas and warm spices.

These tender, biscuitlike muffins are kissed with a little bit of lemon and studded with bits of strawberry. For best results, skip the muffin liners and bake them directly in the tin.

Using chickpea flour instead of tofu gives this quiche a smooth texture and pleasant flavor that makes an excellent base for traditional quiche ingredients. This version is chock full of sweet, lightly caramelized shallots; sautéed mushrooms; and spinach.

Salty, tasty, and perfectly spiced, this plant-based sausage is packed with protein. Make a big batch and freeze them for rushed weekday mornings.

SANDWICHES, BURGERS, AND WRAPS

Recipe List

The humble portobello mushroom makes a delicious, all-natural substitute for hamburger patties. This savory take on a traditional Vietnamese sandwich is packed with flavor: a meaty-tasting mushroom “burger,” crunchy pickled veggies, and spicy Sriracha “mayo” are piled on a crusty baguette.

Crispy breading surrounds tender eggplant slices in these subs, layered on a hearty roll with sliced hot peppers, lettuce, tomato, shaved onion, and plenty of olive oil and red wine vinegar.

Oyster mushrooms are breaded in cornmeal, quickly fried until crisp, and slathered with a savory dressing and shredded lettuce on soft rolls. Delicious!

Muffuletta is a classic New Orleans sandwich that features a whole round loaf of crusty bread, hollowed out and slathered in a salty, savory olive salad of the same name. Grilled vegetables are a healthy and delicious alternative to the fatty meats that usually fill this sandwich. This recipe is a great choice for picnics because you can pack a well-wrapped muffuletta, allow the flavors to marry, and slice it just before serving.

These pita sandwiches pack all the deliciously spiced flavor of traditional falafel without the deep-fried fat.

Chickpeas and artichoke hearts are seasoned with dulse, a seaweed flake, along with capers and vinegar, for a delicious new take on this Niçoise “street food” classic. The resulting chickpea spread also makes an excellent spread for crostini!

These little sandwiches pack a lot of flavor. Tempeh is steamed, smothered in a savory Korean barbecue sauce, piled on slider buns, and topped with a crunchy salad. The prep time seems long, but most of it is spent chopping ingredients and steaming and marinating the tempeh.

SOUPS AND STEWS

Recipe List

This soup is just the thing if you or someone you love is feeling under the weather. A gently seasoned, golden broth is accented with fresh vegetables, herbs, and pasta for a perfect bowl of comfort.

The flavors of this soup are perfect—just enough ginger and garlic to stand up to the hearty kale and shiitakes, but light and gentle enough for someone who isn’t feeling well.

Fortifying Polish mushroom barley soup, or krupnik, contains fresh and dried mushrooms, pearl barley, and root vegetables. Dried borowik mushrooms lend an authentic flavor if you can find them. Otherwise, try porcini or dried forest mix mushrooms.

Creamy cauliflower is accented with warm spices, coconut milk, and fresh lime juice in this soup. The sunny color and bright flavors make it the perfect choice to simmer on a rainy afternoon.

Protein-packed white beans are cooked with garlic and fragrant rosemary and enhanced with tomatoes, smoked sea salt, and aromatic vegetables in this easy soup. Soak the beans for at least 6 hours beforehand to shorten the cook time and produce creamy, evenly cooked beans.

This comforting soup comes together very quickly. With one spoonful of this flavorful tomato vegetable broth full of chunky veggies and alphabet pasta letters, you’ll instantly be transported back in time. Add a peanut butter and jelly sandwich for the perfect nostalgic lunch!

There’s nothing nicer on a cold day than a bowl of hot tomato rice soup. This gently spiced comfort food classic comes together quickly but tastes like it simmered all day. Make a double batch, and put some in the freezer for easy meals later.

This sweet and sour Ukrainian standard is made throughout Eastern and Central Europe with many variations. It’s equally good served steaming hot in cold weather as it is chilled and topped with a dollop of plant-based sour cream on a warm summer day.

Smoked sea salt is the secret to creating the smoky flavor that characterizes an excellent pea soup. This split-pea soup is thick, but not too thick, and perfectly seasoned with a long-cooked flavor.

Almonds lend a creamy consistency to this delicious soup, which is brimming with potatoes, corn, and aromatic vegetables.

Tom yum has an addictive flavor that’s tart, tangy, and spicy all at once, with the exotic flavors of lemongrass, galangal (Thai ginger), Kaffir lime, and plenty of hot chiles. It’s surprisingly comforting, wonderful to eat when you’re suffering from a cold.

Miso soup makes a nourishing meal with the addition of mushrooms, tofu, tender baby spinach, and hearty udon noodles.

This mushroom stew is rich, meaty-tasting, and delicious, thanks to a mix of mushrooms, including hen of the woods, which lend a chicken-y texture and incredible flavor to this cold-weather delight.

Gumbo filé is an amazing Creole stew layered with flavor. Oyster mushrooms and veggie Andouille sausage swim in a fragrant, deliciously spiced, roux-thickened broth. The ingredient list seems long, but once your veggies are chopped and the spices are measured out, making this is a snap. Take the time to make it right, and everyone you feed will love you forever.

A minestre is a soup thickened with beans, pasta, or even day-old country bread. Beans and potatoes thicken this hearty vegetable soup nicely. Minestrone makes a nourishing and comforting supper with the addition of nothing more than a loaf of good country bread and a simple green salad.

My grandmother often made this summer vegetable stew with ingredients fresh from the garden, and it was amazing. Every Italian American family I know has their own way of making this tomato-based stew. Wait for late summer to make it, when tomatoes and peppers are sweet and zucchini and eggplant are in season.

Lentil dal gets a makeover with the addition of cauliflower and spinach. Before you start making the dal, whip up a quick batch of dough for fresh naan, and you’ll have an amazing feast ready in less than an hour.

There’s something special about the fragrance and flavor of green curry spices, Kaffir lime, ginger, and coconut milk, and the bounty of vegetables in this dish is so good for you. Treat yourself to a steaming bowl of this wonderful, fragrant stew as often as you can.

I come from a family who loves chili, and making a pot on a snowy day is almost standard for us. My version of this family favorite is full of beans, mushrooms, peppers, onions, and tomatoes, with a bit of a kick from habanero pepper sauce.

The “Holy Trinity” of Louisiana cooking—celery, onions, and bell pepper—provides the flavor base in this tomato-rich, Creole-style stew, while a little veggie Andouille sausage pumps up the protein content and spice.

Jerusalem artichokes, or sunchokes, combine the nutty flavor of an artichoke with the creamy consistency of a potato, making them perfect for this comforting soup.

This updated version of the traditionally long-simmered Mexican stew can be made in under half an hour, but it packs a huge punch of savory chile flavor. Canned hominy and quickly sautéed vegetables are bathed in a savory broth of ground New Mexico chiles and spices. The key ingredient is hominy, a type of maize that’s soaked in an alkali solution and then dried.

SALADS

Recipe List

Baby spinach is quickly wilted in a flavorful dressing of shiitake mushrooms accented with walnuts, Dijon mustard, and tangy apple cider vinegar.

Celery root, or celeriac, is grated and tossed in remoulade sauce for a quick, healthy, and delicious no-cook salad. Serve it over crisp leaf lettuce or watercress, or spread on toast for an open-faced sandwich.

Sweet beets combine with the bright flavors of citrus and toasty walnuts for a delicious and very fancy-looking salad that’s perfect for a celebration meal or dinner party.

Plum tomatoes are roasted until sweet and tossed with cannellini beans, red onion, and arugula for a healthy and flavorful salad.

Tender new potatoes are bathed in a sauce of mayo, herbs, and lots of crunchy celery and dill pickles in this perfect potato salad.

This traditional Neapolitan Christmas salad features tender cauliflower that’s taken to flavorful perfection with briny olives and capers and just the right amount of vinegar. Rinforzo means “reinforcement,” as this salad is traditionally made for Christmas Eve and then replenished throughout the days of the Christmas season.

Flavorful fingerling potatoes are dressed quite simply, with plenty of shallots and grainy mustard, and spooned over a bed of leafy greens.

Warm lentils, barley, and roasted sweet potatoes are tossed in a pomegranate and Dijon mustard dressing, then sprinkled with bright, nutrient-packed pomegranate seeds for a flavorful, filling, and nutritious “main dish” salad.

Tabbouleh is a wonderful Middle Eastern dish of bulgur wheat, tomatoes, onions, and plenty of parsley. Serve it with hummus, lentil soup, and some warm pita for a wonderful, soul-satisfying meal, or simply enjoy it for lunch with crisp spears of romaine lettuce for scooping.

VEGETABLES

Recipe List

When eggplant is in season, try this delicious dish. The olive oil, onions, tomatoes, and garlic are the perfect complement to meaty eggplant. Soak up the delicious juices with pita bread or rice.

Lightly pickled red onions pair perfectly with just-cooked red cabbage and apple with a toasty pecan topping. The gorgeous red colors of this dish make it a perfect choice to brighten your holiday table.

The bitter flavor of Chinese watercress is a perfect foil to the deeply umami flavor of fermented black beans (available bagged at your local Asian grocery store) and a kick of garlic.

Small tomatoes become sweet, with a concentrated tomato flavor, when roasted slowly with garlic, salt, and olive oil. Toss them with pasta, pile on a sandwich, stir into salads, use them as a base for savory sauces, or just eat them with a spoon!

Tender slices of zucchini are brushed with plant-based mayo and encrusted with panko, fresh herbs, and olive oil for a lower-fat version of a fried favorite. Serve plain or with tomato sauce.

Broccoli rabe is a slightly bitter cruciferous vegetable that’s incredibly flavorful when prepared with garlic and olive oil. Try this dish as a side, spread on a sandwich, added to cooked beans, or served with pasta.

Nutritious greens are slowly braised until tender in flavorful vegetable stock seasoned with olive oil, garlic, onions, and a little smoked sea salt. Add some beans and fresh bread for a dinner dish.

When juicy beefsteak tomatoes are in season, buy the largest ones you can find and stuff them with cheesy rice, spinach, and pine nuts. Bake until tender and sweet for an irresistible taste of summer.

Unripe green tomatoes are dredged in cornmeal and quickly fried for a delicious classic born of the desire not to waste food. Make these in autumn, before the first frost, with the last tomatoes on the vine—or cheat and sneak some in early summer before they ripen!

This Italian American classic is a fantastic holiday appetizer, but it also makes a wonderful supper with a cup of soup and a simple salad. Artichokes are easier to prepare than you might think, and they are simply delicious when stuffed with a flavorful breadcrumb mixture bursting with the briny flavors of capers, olives, and plenty of garlic.

Tangy piquillo peppers are stuffed with a savory almond and breadcrumb filling. Pass them on a tray at your next party, and they’ll quickly disappear.

Sweet corn on the cob is rubbed with olive oil, salt, and pepper and then roasted in a hot oven until charred. When it’s done, it’s rolled in spicy, savory butter.

Sautéed mushrooms are so versatile—have them as a side dish, toss them with pasta, spread them on toasted French bread for crostini … the possibilities are endless. Dried porcini mushrooms lend an earthy flavor to this dish, but if you don’t have them, add an extra 4-ounce (110g) package of shiitakes.

Broccoli is quickly blanched to preserve its green color and crunch and then flavored with garlic and ginger for a simple, perfectly spiced plate of veggies.

This dish of golden brussels sprouts with the sweet, warm flavor of roasted chestnuts is best served in winter, when sprouts and chestnuts are in season. If you can’t find fresh chestnuts, you can use jarred roasted, peeled chestnuts instead.

Aromatic vegetables, herbs, and mushroom stems are sautéed in plenty of olive oil; mixed with crunchy panko breadcrumbs; and baked in mushroom caps. Simple and simply delicious! Choose small mushrooms for this savory dish. They make little bites perfect for passing at parties.

Sweet peas and tender new potatoes are tossed in a simple dressing of olive oil and fresh mint. Look for the tiniest potatoes you can find for this recipe.

This recipe contains just a few ingredients but boasts huge flavor. Whether you grill or roast it, you’ll love the counterpoint of sweet, tender asparagus with the warm flavors of sesame.

Latkes are tender, crisp, freshly fried potato pancakes. They freeze fantastically, so you can make a big batch and heat them up whenever you want.

For this satisfying pan of root vegetables accented with fresh herbs and plenty of olive oil, choose a mix of carrots, celery root, potatoes, rutabaga, turnips, and parsnips.

Creamy sweet potatoes are spiced with a touch of cinnamon and adorned with a sweet and savory pecan streusel topping in this classic casserole. You can easily double this recipe for a potluck or family meal.

CASSEROLES AND ONE-POT MEALS

Recipe List

Lots of herb-seasoned veggies in a creamy sauce make this vegetable pot pie a comfort food favorite.

Bisteeya, also known as pastille, is a dish of Berber origins often served at the beginning of a celebratory Moroccan meal. Layers of crisp phyllo and lightly sweetened almonds enclose a savory spiced filling of chickpeas and vegetables.

Cabbage rolls are incredibly flavorful Eastern European comfort food. Serve them with mashed potatoes and rye bread for a real treat.

A filling of tender vegetables is wrapped in tortillas and baked in a savory sauce of roasted tomatoes. This dish has a mild chile flavor and freezes beautifully.

The meaty flavor of mushrooms blends perfectly with Cashew Ricotta and zesty Tomato Sauce. No-boil lasagna noodles make this an easy weeknight dish.

Tender zucchini and yellow summer squash slices are bathed in a creamy béchamel sauce with plenty of sweet onions and then topped with breadcrumbs and baked until golden.

It takes some time to assemble this dish, but the savory flavors of roasted eggplant, tomatoes, pesto, toasted pine nuts, and creamy polenta are worth it. You won’t miss the cheese or saturated fat in this flavor-packed dish.

A tender crust of cornmeal and masa harina encloses a slightly spicy, savory filling of veggies and pinto beans in this lighter version of a tamale casserole.

This rich, intensely flavored comfort food favorite is sure to please. Substitute parsnips for rutabaga in the topping if you like.

This slow-cooked comfort-food dish is perfect to pop in the oven on a snowy day. Fresh thyme, herbes de Provence, red wine, and aromatic vegetables slowly infuse creamy beans with flavor. Serve steaming bowls of this delicious stew with a simple salad and plenty of crusty French bread.

A tagine is a Moroccan specialty dish as well as the container it’s cooked in. If you have a tagine, use it to cook and serve this fragrant, gently spiced, warming stew. If not, a skillet with a lid works just fine.

SEEDS, GRAINS, AND PASTA

Recipe List

Quinoa and lentils form a crispy exterior and tender interior in these savory little bites. Feel free to mix up the spices—add curry and ginger for an lndian-inspired flavor, or replace the cilantro and cumin with basil and lemon zest for Italian flair.

Nutty quinoa teams up with edamame, kale, and crunchy jicama for a protein-packed powerhouse of a salad that’s perfect for lunches, picnics, and potluck suppers.

Golden, saffron-scented rice is slowly stirred with stock to gradually release the rice’s starch, resulting in a comforting, creamy-tasting, plant-based version of a beloved Italian classic.

Try this fluffy grain as a side dish with tempeh or tofu, or top it with a vegetable stew such as Butternut Squash Tagine.

These crunchy-on-the-outside, creamy-on-the-inside rice balls are the perfect choice to serve at a party when you want to indulge yourself and your guests. Or enjoy risotto for supper one night, and have arancini on the side with a bowl of soup or a salad later in the week.

Farro is an ancient grain. It’s a type of wheat that yields a firm bite and a nutty flavor—the perfect foil for sweet roasted fennel and meaty mushrooms.

This quick and tasty pasta dish couldn’t be easier. Swiss chard is chock full of vitamins, and it’s a good source of iron, too. The stems are edible, so don’t throw them away!

In this easy dish, whole-wheat pasta and chickpeas combine in a spicy tomato sauce that’s just brothy enough to eat with a spoon. It’s the perfect choice for a fast, filling, nutritious supper.

Swiss chard and almonds make a creamy and delicious ravioli filling. This recipe uses wonton wrappers for a quick and easy ravioli, but you could use Fresh Pasta Dough instead if you like.

This is a “throw everything in one pan” pasta recipe. It’s chock full of good-for-you veggies, and afterward, you have only one pan to wash!

Tahini (sesame paste) and peanut butter combine with tamari sauce, ginger, and garlic in this quick version of a Chinese food classic.

TOFU, TEMPEH, AND SEITAN

Recipe List

These refreshing tofu and veggie–filled wraps with spicy peanut dipping sauce are really easy to make. They keep nicely in the refrigerator overnight so you can enjoy them for lunch tomorrow.

Tofu cutlets are marinated in ginger, soy, sesame, and garlic and fried crisp with a sesame and breadcrumb crust. They’re great with steamed greens and rice, on a salad, or in a sandwich.

Silken tofu is grilled with marinated eggplant and stacked with sweet tomatoes and fresh basil.

I love the clean, bright flavors of this crunchy stir-fry, which uses a ginger vinaigrette to lightly dress seared tofu and fresh vegetables.

A simple seitan loaf is browned and then baked in a savory, sweet, and sour sauce with aromatic vegetables for the perfect holiday meal centerpiece dish.

Tempeh is breaded, quickly fried, and served with a lemon arugula salad for a meatless take on the classic Italian chicken Milanese.

Simple, delicious, cornmeal and herb-spiked batter puffs up into pillowy dumplings that are nestled atop a stew of seitan chunks and tender veggies.

Skewers of marinated tempeh are grilled or broiled and dipped in tasty peanut-tamarind dressing. Pass these at your next party for rave reviews!

Enjoy this sweet and savory grilled tofu with a side of Southern-Style Braised Greens and a side of brown rice, or make a sensational sandwich with crisp lettuce, fresh tomato, and a smear of spicy mustard.

This tempeh bacon is crispy, salty, smoky, and a little sweet. An overnight marinade is best, so if you can, make it the day before you want to use it.

Sliced seitan is marinated with traditional Greek flavors of lemon, extra-virgin olive oil, and garlic; grilled until nicely charred; and served on warm pita with all the fixings.

BREADS, PIZZAS, AND SAVORY TARTS

Recipe List

This bread is simple, foolproof, easy to double, and just plain good. It’s very adaptable to a working person’s schedule; it can rise at room temperature, or for longer periods of time in the refrigerator, and it makes great sandwiches and toast.

There’s nothing like the fresh-from-the-oven flavor of homemade pizza. You can top this versatile dough with anything from olive oil and fresh herbs for a simple focaccia, to tomato sauce and your favorite sautéed veggies for a pizza supreme.

Puff pastry is topped with tender, sweet leeks and sautéed mushrooms in this beautiful free-form rectangular tart. Serve it with a salad for a light meal, or cut it into small squares for a party-worthy appetizer.

Tender dough is piled high with sweet caramelized onions, briny capers, and olives in this Provencal treat. Pissaladiere can be served hot or at room temperature, so if you’re making it for a party or picnic, you can prepare it in advance.

DESSERTS

Recipe List

Creamy pumpkin pudding, spiced with a bit of cinnamon and ginger, fills a sweet and salty gingersnap crust for a perfectly homey pudding pie. Tapioca pearls might be a new texture for some, but they’re a great way to thicken an eggless custard.

The nutty streusel crumble on this pie crowns a filling of tender, sweet, cinnamon-kissed apples. Rather than gummy flour and cornstarch thickeners, instant tapioca is used to thicken and let the pure fruit flavor shine through.

This pie, baked in a cast-iron skillet, is bursting with fresh berry flavor, and the superior heat conductivity of cast iron produces a golden, tender bottom crust. Make it with a combination of berries or just a single variety. Try blueberries, raspberries, blackberries, strawberries, or even local, seasonal varieties like huckleberries.

This delightful dish is a fabulous way to showcase summer’s finest fruits. The fruit filling mixes with the biscuit topping for a gloriously messy dessert.

A gorgeous layer of jam peeks out from the coconut-laced streusel that tops these easy-to-make, deliciously crumbly bar cookies. These treats come together in minutes in your food processor.

Chewy, coconutty, and studded with chocolate chips, these cookies are a crowd pleaser and bake sale favorite. Banana is a great plant-based egg substitute when baking and adds a sweet, mild banana flavor.

Sometimes, plant-based food isn’t just about being healthy—it’s about dessert. This dish is messy, delicious, and definitely an indulgence to be enjoyed once in a while.

Fill your cookie jar with these chewy, spicy, molasses and ginger treats, but be warned—they won’t last long!

In this fun and fabulous retro classic, caramelized pineapple slices are topped with a tender cornmeal batter and then flipped after baking.

Little cocoa and cinnamon-kissed oatmeal cookies get a fiber boost from walnuts and cacao nibs. They’re baked and then filled with a fudgy chocolate ganache center.

Spicy pumpkin cupcakes are accented with plenty of ginger and toasted pecans and topped with a creamy, fluffy frosting.

These cupcakes are like carrot cake, but more interesting. They’re tasty as well as pretty to look at when topped with a lightly sweetened sour cream icing, but they’re equally wonderful when simply dusted with a little confectioners’ sugar.

Fresh apple juice and a simple syrup of sugar and water are all you need to make this refreshing sorbet. Ascorbic acid (vitamin C) keeps the apple juice from turning an unappetizing shade of brown. Find it in the canning section of your supermarket, or ask for it at the pharmacy.

A mix of tart and sweet apples, plus apple cider, cinnamon, and just a hint of sugar, makes a refreshing applesauce that’s perfect at any time of the day.

Fresh, seasonal apples and pears combine with dried fruits for a sweet, nourishing, fiber-rich treat. Try this compote with plant-based ice cream or cake for dessert, or spoon onto oatmeal, granola, or yogurt for breakfast. For a holiday treat, serve it in place of cranberry sauce with savory dishes.

Sweet pears are cooked in pear nectar with dried cranberries and spices for a naturally sweetened, light, and refreshing autumn or winter dessert with a gorgeous, rosy glow. Choose pears on the firm side of ripe for best results.

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