780 serving recipes

Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Quick vegan one-pot meal with black beans, pineapple, corn, and tomatoes spiced with curry and ginger. Serve over rice or pasta in 25 minutes flat.

A hearty vegetarian holiday roast made with lentils, brown rice, millet, walnuts, and sage, served with homemade mushroom gravy. The plant-based centerpiece your table needs.

A 3-ingredient iced mocha made with cold brewed espresso, cocoa, and vanilla, topped with sweetened whipped cream. Comes together in minutes. Serves 4 tall glasses.

A naturally gluten-free almond cake made with whole boiled oranges, pith and all, served with a luscious marmalade cheesecake cream. Moist, fragrant, and utterly irresistible.

A no-bake icebox cake layered with graham crackers, vanilla pudding mixed with whipped topping, and glossy cherry pie filling on top. Chill, slice, and serve.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Slow cooker Italian sausages braised in spaghetti sauce with green peppers and onions until fork-tender. Serve on buns for sausage subs or sliced over spaghetti.

Smoky eggplant salad mashed with tomatoes, cayenne pepper, and olive oil, served chilled as a dip or spread. A simple vegetarian appetizer with a spicy kick.

Green lentil veggie burgers with grated carrots, breadcrumbs, garlic, and parsley, bound with egg and grilled. Served with a quick homemade tomato sauce over brown rice.

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Two crisp meringue discs sandwiched with dark chocolate-coffee cream and served on a pool of raspberry sauce. A showstopping make-ahead dessert for special occasions.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.