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Tofu stir-fry with mushrooms and snow peas in a soy-ginger sauce served over rice. A quick vegetarian dinner with fresh ginger and garlic, ready in 30 minutes.

Classic crockpot beef stew with potatoes, carrots, pearl onions, and celery. Flour-coated beef browns first, then slow cooks 8 to 10 hours until everything is melt-in-your-mouth tender.

Instead of having to tip the delivery boy, try this simple and easy to understand recipe that will have you enjoying a scrumptious pizza in no time!

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

Lentil potato burgers: oven-baked vegan patties of mashed lentils, potatoes, and whole wheat breadcrumbs with sage, thyme, and rosemary. Hearty, fiber-packed, and zero oil needed.

Vegan stuffed peppers filled with split peas, couscous, mushrooms, and fresh tomatoes seasoned with cumin and balsamic vinegar. High-protein, no meat, and finished in the microwave for a fast weeknight dinner.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

Gluten-free monkey bread made in a bread machine, then shaped into cinnamon sugar balls. Rice flour and xanthan gum create a tender pull-apart loaf studded with nuts and raisins.

Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.

Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.

A fat-free whole wheat bread machine loaf with real popped popcorn kneaded right into the dough. Honey-sweetened with a subtle corn flavor and a surprisingly tender crumb.

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

A moist chocolate chip cake made with instant mashed potatoes, cinnamon, and nutmeg. Baked in a 13x9 pan with a powdered sugar finish, it travels beautifully to any potluck or picnic.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

Fudgy chocolate sheet cake with a hint of cinnamon, topped with a buttery cocoa-pecan frosting made with sweetened condensed milk. Ready in 45 minutes flat.