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Settle down around the fireplace with this snack that is sure to be gone in a matter of seconds!

This easy party-perfect appetizer teams the flavors of Mexican and California cuisine in a lively dip.

Cornmeal honey blueberry muffins blend rustic blue cornmeal with juicy berries and natural honey sweetness. Eggless and dairy-free, ready in 30 minutes from one bowl.

Almost Whole Wheat Choco Banana Peanut Cookies recipe

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

Turkish leeks in olive oil (zeytinyagli pirasa) braised with carrots, rice, lemon, and sugar. Served cold as a meze, this is a classic Mediterranean cold vegetable dish.

Homemade granola mix bakes ten cups of rolled oats, coconut, sunflower seeds, sesame, and nuts in a honey-molasses syrup. Big-batch breakfast that stores six months.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

Fresh tart cherry pie with a flaky double crust and just five ingredients. Summer baking at its most honest, no canned filling required.

This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.

There are several kinds of vegetables, goes well with the feta cheese, and very healthy too!

Vegan Bolivian-style huminta with quinoa, tofu, and winter squash blended into a savory baked casserole. Tahini and anise give the dish nutty depth and a faintly licorice finish.