Vegetarian

This is an old-fashioned recipe from Sweden, often baked during Christmastime. Although Swedish cuisine may be unfamiliar to most of us outside of Scandinavia, these cookies will probably taste familiar. Cardamom is the predominant spice in masala chai, the warming, aromatic tea sold by street vendors called “chai wallahs” throughout South Asia, and now also sold at Starbucks around the world, packaged as chai latte. But whether it’s Starbucks, Stockholm, or India, these cookies from way up north taste like the holidays to me.

The perfect birthday cupcake, these vanilla beauties can be decorated any way you like. Top them with confetti, decorating sugar, sugared violets, edible flowers . . . the possibilities are endless. My husband says they taste like a vegan Twinkie. I take that as a compliment.

This cookie was a happy accident. I was experimenting with SunButter and discovered that when you bake it combined with maple syrup, it turns the center of the cookie green. (It has to cool to work its alchemy.) My husband loves these cookies because they have no refined sugar, and my kids like them for their Dr. Seuss–like hue. They’re perfect for the Christmas season or as a healthy snack all year round. Use organic unsweetened SunButter if you can fi nd it; if not, regular works fine, too. Be sure to measure the SunButter and the maple syrup with a liquid measuring cup. Remember there is a small chance of soy cross-contamination with SunButter (see page 179 for more information), but if that’s a problem you can make your own sunflower seed butter.

I don’t know what to call these, other than perfect. But don’t thank me, thank the advent of gluten-free oats. Hurray for oats! This is my favorite cookie.

SunButter is truly a gift from the gods for kids with peanut and tree nut allergies. These cupcakes are delicious and nutritious. Top them with SunButter Buttercream or with Rice Milk Chocolate Ganache for a refined sugar–free treat. Or go for broke, and pipe the tops with SunButter Buttercream, and then drizzle with Rice Milk Chocolate Ganache!

Old-fashioned shortcake is made with biscuit dough, not cake batter. This makes a great fresh dessert or a fancy weekend breakfast. You eat it warm, straight from the oven! And the Vegan Whipped Topping is an extra-special treat. I was unable to find a dairy-free, soy-free whipped topping, so I whipped up my own! Use it anywhere you’d use whipped cream.

This modern twist on a traditional favorite has the added benefit of being fat-free. That’s right—no fat. So go ahead, dig in. I love this fresh out of the oven with a little vegan butter. It’s also great toasted.

Although the ingredients in this recipe may seem unusual, I urge you to give it a try. With their Mediterranean notes of fennel and olive oil, these biscuits taste festive and exotic.

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

A pretty, elegant scone, these are equally delicious with or without the glaze.

A wonderful addition to a weekend brunch, these scones are perfect served alongside fruit salad.

This basic scone is fantastic hot from the oven with a little vegan butter and strawberry jam. This recipe is also easily adaptable. See the variations listed below.

Buckwheat is such a great old-world flour. Its distinctive, slightly sweet, earthy flavor pairs extremely well with tart apple.

These tasty, not-too-sweet muffins are packed with protein-rich quinoa and plenty of antioxidant-rich fruit. Add a glass of calcium-enriched OJ or rice milk, and you have a complete breakfast.