1,880 vegetable recipes

Fruit buckle with a simple cream-and-egg batter, any fresh fruit you have on hand, and a crumb topping. An old-fashioned single-layer dessert ready in 25 minutes.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Simple cinnamon coffee cake with a tender, quick-bread crumb topped with cinnamon sugar. A no-fuss breakfast cake made from basic pantry staples in under 45 minutes.

Yeast dough pinwheels filled with fruit preserves, shaped into a windmill pattern, and baked until golden. A European-style pastry with a soft, brioche-like dough and a jewel of jam in the center.

Flaky buttermilk biscuits made with frozen shortening rubbed into quadruple-sifted flour. The freezer trick and gentle handling are what make these tall and tender.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Sugarplum cookies with dried or candied fruit hidden inside each ball of vanilla sugar cookie dough. Topped with creamy frosting and colored sugar for Christmas cookie trays.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Vegetarian black bean sausage made with pureed beans, diced tofu, fresh corn, and sautéed vegetables set with gelatin. Sliced and served cold for an elegant plant-based charcuterie.

If you're looking for something new, try this tasty snack that is made with sour milk and seedless raisins.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.