Avocado replaces the eggs and most of the oil in a rich, chocolaty batter that turns out supermoist baked goodies.

Ingredients

Cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 avocado, pitted and peeled
• 1 cup pure maple syrup
• 3/4 cup plain soymilk
• 1/3 cup canola oil
• 2 teaspoons vanilla extract

• 1/4 block soft silken tofu (from 14-ounce container), drained and patted dry
• 3 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 ounces semisweet vegan chocolate, melted

• To make Cupcakes: Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Puree avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
• Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.
• To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of Cupcakes into Glaze, pulling straight up from Glaze to form peaks.

• Calories 287, Total Fat 12.5 g, Saturated Fat 3 g, Sodium 304 mg, Carbohydrate 44 g, Fiber 4 g, Protein 4 g, Sugars 24 g.
• Percent Daily Values are based on a 2,000 calorie diet

Dollop this condiment on top of spicy dishes to tame their heat.

Ingredients

• 2 tablespoons grated fresh ginger
• 4 medium carrots, grated (4 cups)
• 3 cloves garlic, minced (1 tablespoon)
• 1 cup sugar
• 3/4 cup cider or rice vinegar
• 1/2 teaspoon ground cardamom, optional

• Bring carrots, ginger, garlic, and 1 1/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.
• Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool.

• Calories 102, Total Fat 1 g, Saturated Fat 1 g, Sodium 148 mg, Carbohydrate 25 g, Fiber 1 g, Protein 1 g, Sugars 22 g.
• Percent Daily Values are based on a 2,000 calorie diet

A pesto made with spinach and arugula dresses this salad instead of mayonnaise.

Ingredients

Pesto

• 1 1/2 cups packed baby arugula
• 3/4 cup packed baby spinach
• 3/4 cup packed fresh basil
• 1 clove garlic, minced (1 teaspoon)
• 1/4 cup toasted walnut pieces
• 2 teaspoons lemon juice
• 3 tablespoons olive oil

• 1 1/2 pounds red new potatoes, halved
• 3/4 pound fresh green beans, trimmed (3 cups)
• 2 teaspoons olive oil
• 1/2 large fennel bulb, thinly sliced (2 cups)
• 1 large shallot, thinly sliced (1/3 cup)
• 3 tablespoons diced sun-dried tomatoes
• 1/8 teaspoon red pepper flakes
• 3/4 cup quartered cherry tomatoes

• To make Pesto: Puree 1 cup arugula, 1/2 cup spinach, basil, garlic, and walnut pieces in food processor until smooth. Add remaining arugula and spinach, and pulse until smooth. With machine running, pour in lemon juice and oil, and blend until combined. Season with salt and pepper, if desired.
• To make Potato Salad: Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans, and cook 5 minutes more. Drain, and transfer to bowl. Cover to keep warm.
• Heat oil in skillet over medium heat. Saute fennel and shallot in oil 10 minutes, or until browned. Add sun-dried tomatoes and red pepper flakes, and saute 3 to 4 minutes more.
• Toss Pesto and fennel mixture with potatoes and green beans. Garnish with tomatoes, and serve.

• Calories 184, Total Fat 9 g, Saturated Fat 1 g, Sodium 202 mg, Carbohydrate 24 g, Fiber 4 g, Protein 5 g, Sugars 2 g.
• Percent Daily Values are based on a 2,000 calorie diet

This dessert can be prepared with whatever fruits are in season. We used plums, but you could also choose apples, pears, or frozen berries. Recipe by Carolyn Trompeter.

Ingredients

Plum Filling

• 1/3 cup apple juice
• 1 tablespoon arrowroot powder
• 6 cups thinly sliced plums (3 pounds)
• 1/4 teaspoon ground nutmeg

• 1 cup whole rolled oats
• 1 cup whole-wheat pastry flour
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup corn oil
• 1/4 cup rice syrup

• Preheat oven to 350 degrees F. Coat 8-inch square baking pan with oil and flour, and set aside.
• To make Plum Filling: Place apple juice in mixing bowl. Add arrowroot, and stir to dissolve. Add plums, and toss gently. Transfer to prepared pan, sprinkle with nutmeg, and set aside.
• To make Crumble: Combine oats, flour, cinnamon, and salt in large bowl. Rub oil into mixture with your fingers, then drizzle in rice syrup while mixing with fork. Distribute evenly over Plum Filling.

• Calories 257, Total Fat 8 g, Saturated Fat 1 g, Sodium 163 mg, Carbohydrate 44 g, Fiber 5 g, Protein 4 g, Sugars 19 g.
• Percent Daily Values are based on a 2,000 calorie diet

Serve these elegant hors d'oeuvres the next day; no one will ever know they're made from holiday leftovers!

Ingredients

Spring Rolls

• 3 ounces rice noodles
• 3 shiitake mushroom caps, sliced
• 2 tablespoons low-sodium soy sauce
• 12 spring roll wrappers or rice paper wrappers
• 2 cups thin strips vegan turkey roast, or 1 5.5-ounce package vegan turkey slices cut into thin strips
• 1 small cucumber, sliced into matchsticks (1 cup)
• 2 small carrots, sliced into matchsticks (1 cup)
• 1 medium avocado, diced (1 cup)
• 1 cup Thai basil leaves, coarsely chopped
• 1 cup coarsely chopped cilantro
• 1/2 small red onion, minced (1/2 cup)
• 1/2 cup plain peanuts, coarsely chopped
• 2 teaspoons chili oil

• 1 cup rice wine vinegar
• 1 green onion, minced

• To make Spring Rolls: Submerge rice noodles in warm water 8 to 10 minutes, until soft and clear. Drain, and cut noodles into 2-inch pieces. Set aside. Toss mushrooms with soy sauce in bowl, and set aside.
• Submerge 1 spring roll wrapper in large bowl of cold water 2 to 3 minutes, or until softened. Lay wrapper flat on work surface and arrange vegan-turkey strips, cucumber, carrots, avocado, basil, cilantro, onion, and peanuts in log shape in center of wrapper. Sprinkle with chili oil, and roll wrapper like burrito, folding ends to seal.
• To make Dipping Sauce: Combine rice wine vinegar and green onion in small bowl. Serve Spring Rolls, whole or halved, with Dipping Sauce.

• Calories 234, Total Fat 6.5 g, Saturated Fat 1 g, Sodium 168 mg, Carbohydrate 38 g, Fiber 3 g, Protein 7 g, Sugars 2 g.
• Percent Daily Values are based on a 2,000 calorie diet

This cool, slightly spicy condiment can be served with tortilla chips as an hors d'oeuvre or used as a topping for black bean soup.

Ingredients

• 1/2 cucumber, peeled, seeded, and cut into small dice
• 1 poblano chile
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 clove garlic, minced (1 teaspoon)
• 1 jalapeno chile, stemmed, seeded, and minced
• 1/2 teaspoon salt
• 1 ripe avocado, diced

• Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeno, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.

• Calories 50, Total Fat 3.5 g, Saturated Fat 0.5 g, Sodium 197 mg, Carbohydrate 5 g, Fiber 2 g, Protein 1 g, Sugars 1 g.
• Percent Daily Values are based on a 2,000 calorie diet

When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that's loaded with good-for-your-heart ingredients.

Ingredients

• 3 tablespoons canola oil
• 2 cups walnuts
• 1 cup light brown sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups oat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 cups rolled oats
• 3 3.5-ounce bars bittersweet vegan chocolate, chopped, or 1 1/2 cups vegan chocolate chips (12 ounces)

• Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
• Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
• Whisk together brown sugar and 1/2 cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
• Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
• Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

• Calories 173, Total Fat 10 g, Saturated Fat 3 g, Sodium 122 mg, Carbohydrate 21 g, Fiber 2 g, Protein 3 g, Sugars 12 g.
• Percent Daily Values are based on a 2,000 calorie diet

30 minutes or fewer. This recipe showcases the power and versatility of the mini-chopper attachment that comes with today's immersion blenders. It's so strong that it turns unpeeled ginger into a soft pulp making the ginger-infused peanut dressing for this salad a snap.

Ingredients

Peanut Dressing

• 1 small clove garlic, peeled
• 1 2-inch piece fresh ginger, cut into eight pieces (peeling unnecessary)
• 1/3 cup unsalted, nonhydrogenated peanut butter
• 1-1/2 tablespoons low-sodium tamari
• 2 teaspoons packed light brown sugar
• 1 teaspoon apple cider vinegar

• 1 8-ounce package Oriental-style baked tofu, cut into 1/2-inch dice
• 6 cups shredded red cabbage
• 1 medium-sized carrot, peeled and grated
• 1/2 cup thinly sliced green onions

• To make Peanut Dressing: Place garlic and ginger in mini-chopper beaker, and pulse until finely chopped. Add peanut butter, tamari, brown sugar, vinegar and 1/4 cup water, and blend until smooth. Thin with 1 tablespoon of water or more, if necessary, so that dressing is pourable.
• To make Red Cabbage Slaw: Combine all ingredients. Pour dressing over salad, and toss to coat. Season to taste with salt and pepper, and serve.

• Calories 186, Total Fat 10 g, Saturated Fat 1 g, Sodium 452 mg, Carbohydrate 13 g, Fiber 4 g, Protein 11 g, Sugars 7 g
• Percent Daily Values are based on a 2,000 calorie diet

Based on sweet, fresh corn, this salad says summer. If the corn is very moist and sweet, use it raw. If not, blanch the kernels in boiling water for 1 minute. Drain and refresh them in cold water to stop the cooking. The salad will hold up for hours and is best at room temp.

Ingredients

• 6 tablespoons olive oil
• 1 cup finely minced red onion
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3 cups corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 to 1-1/2 cups peeled, seeded and diced tomatoes
• 1/4 cup chopped cilantro
• 3 tablespoons sherry vinegar, or to taste
• Salt and freshly ground black pepper to taste

• Heat 2 tablespoons oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
• Whisk together remaining 4 tablespoons oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.

• Calories 300, Total Fat 27 g, Saturated Fat 3 g, Sodium 25 mg, Carbohydrate 22 g, Fiber 4 g, Protein 4 g, Sugars 6 g
• Percent Daily Values are based on a 2,000 calorie diet

30 minutes or fewer. You can't go wrong with the combo of roasted red peppers and white beans. Serve this dip with crisp vegetables or pita crisps.

Ingredients

• 1 7-ounce jar roasted red bell peppers, drained and chopped
• 1 cup light firm silken tofu (about 6 ounces)
• 1/3 cup cilantro leaves
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 clove garlic, chopped
• 1 16-ounce can cannellini beans or other white beans, rinsed and drained

• Reserve 1/4 cup roasted peppers, and set aside. Place remaining peppers in food processor. Add all other ingredients, and process until smooth.
• Spoon mixture into small bowl, and stir in reserved chopped peppers. Serve chilled or at room temperature.

• Calories 15, Sodium 59 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g, Sugars 1 g
• Percent Daily Values are based on a 2,000 calorie diet