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Fluffy mashed sweet potatoes with bananas, soy milk, prune juice, and honey, baked until puffed and topped with candied ginger. Dairy-free and naturally sweet enough for dessert.

Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Cajun-style crab boil with live blue crabs, corn on the cob, red potatoes, and tri-color peppers. A one-pot Southern seafood feast ready in 30 minutes that serves 4.

Sweet and sour lentils with brown rice simmer in a tangy honey-tamari-ginger sauce with sauteed onion and celery. A hearty vegetarian one-bowl dinner with plant-protein backbone.

Calcutta pasta sauce blends Indian spices with the Italian tomato sauce concept: cumin, garam masala, ginger, jalapeno, and yogurt for an exotic East-meets-West pasta topper. Curry-style sauce.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Spaghetti with pork chops simmered in tomato soup sauce with onion and green bell pepper. A retro weeknight pasta with pantry-staple ingredients.

Fig preserves made with ripe figs, strawberry gelatin, and pectin for a thick, spreadable jam that seals in sterile jars. A Southern classic with only 5 ingredients.

Butternut squash soup with garlic, fresh ginger, and a bright lime finish. A silky fall soup that balances sweet squash with warm spice and citrus zing.

Frozen fruit cups made with applesauce, strawberries, mandarin oranges, grapes, and orange juice concentrate. Healthy no-sugar-added frozen snack for kids and lunchboxes.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.