Gluten Free

If a meal I’m making needs a little protein boost, I must admit that the first thing I think of reaching for is tofu. But since we already use plenty of soy foods, I try to remind myself to consider beans instead. Beans of all kinds are inexpensive and delicious nutritional powerhouses—in short, a food category that deserves daily attention.

Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.

I’ve become a huge fan of butterscotch lately; I’m not sure if it’s the flavor or the scent that appeals to me most. I love the synergy between the tart apples and the mellow sauce; it’s like making caramel apples in the pan.

Poached pears always make a lovely dessert, but what makes this extra pleasing is the addition of glazed pecans.

The flavor of maple syrup marries well with pineapple, especially glazed right into the surface. If you like pineapple, you’re sure to enjoy this nearly instant dessert. This is particularly appealing when made with canned organic pineapple mini-rings.

This dressing can be made in no time flat and offers an offbeat alternative for jazzing up green salads.

When you crave a rich-tasting dessert that can be eaten the minute it’s done, this is a fine choice. I like to serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well.

Easy to make and deliciously different, this lively salsa can be served with tortillas as an accompaniment or appetizer for a Southwestern-style meal. See Big Quesadillas with Refried Beans, Spinach, and Avocado (page 145), in which this is used as a topping.

A dollop of sweet-tart chutney is a nice way to dress up both spicy curried and mild grain and bean dishes.

As a marinade and an all-purpose dressing for salads and slaws, I find this recipe indispensable. Increase the proportion of vinegar if you prefer a more pungent taste.

Featured with Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146), you can also pour this offbeat sauce over potatoes, sweet potatoes, and grains.

Here’s an easy preparation that’s quite useful since vegan sour cream is not yet a common product in stores.

This classic recipe is a good way to highlight this nourishing green vegetable. The rich flavor of pine nuts and sweetness of raisins are surprising yet compatible in tandem with the spinach.