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Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Flaky cream cheese pastry rolls filled with cocoa, semisweet chocolate chips, and walnuts. No yeast, no proofing, no laminating. Rolled jelly-roll style, sliced, and dusted with powdered sugar for an easy chocolate Danish.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Orange breakfast shake blended with fresh OJ, skim milk, vanilla, and a touch of sugar. Light, creamy, and ready in minutes for busy mornings.

Try cooling off this summer with this creamy drink made out of orange juice, ice cream and vodka.

Mock cherry pie made from halved cranberries and raisins simmered with sugar, vanilla, and butter. The Depression-era trick gives you a tart-sweet ruby filling that fools nearly anyone hunting for the real thing.

Barefoot and Pregnant non-alcoholic mocktail blends cappuccino frozen yogurt with raspberry daiquiri mix, sparkling water, and a splash of mint syrup. A creamy, layered alcohol-free drink with grown-up flavor.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Fight off that cold with this hearty chicken noodle soup that will become one of your favorites!

Fruit sponge whips gelatin-set sour milk with crushed fruit and beaten egg white into a light, mousse-like vintage dessert. Old-fashioned chilled treat with cloud-soft texture.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Dahi vada made with urad and moong dal, deep-fried into golden fritters, soaked in water, then served in spiced yogurt. A classic Indian appetizer with creamy, tangy contrast.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.