Jam Thumbprint Cookies
Tender, buttery shortbread-style cookies with a little well in the center filled with bright raspberry or apricot jam. A colorful, old-fashioned Christmas cookie that is simple enough for kids to help shape.
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Vegetable Pot Pie
A golden puff pastry lid over a creamy, thyme-scented filling of potatoes, carrots, celery, mushrooms and sweet peas, all made in one skillet. Classic chicken-pot-pie comfort without the chicken, and a cozy fall dinner for the whole family.
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Tofu Tikka Masala
Yogurt-marinated tofu baked until golden at the edges, then simmered in a creamy, gently spiced tomato sauce with ginger, garlic and garam masala. The takeout favorite made meatless, served over basmati rice with warm naan.
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Black Bean and Sweet Potato Enchiladas
Flour tortillas rolled around spice-roasted sweet potato, black beans, corn, green chiles and melted Monterey Jack, then baked under red enchilada sauce and more cheese. A hearty, make-ahead vegetarian dinner that feeds a crowd.
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Baked Eggplant Parmesan
Crisp, oven-baked panko-crusted eggplant slices layered with marinara, melted mozzarella and Parmesan-style cheese, then baked until bubbling and golden. The Italian-American classic, made lighter with no deep-frying.
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Old-Fashioned Apple Crisp
Tender cinnamon-spiced apples baked under a buttery brown sugar, oat and pecan topping until golden and bubbling. A simple, homey fall dessert that is even better warm with a scoop of vanilla ice cream.
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Walnut Oat Patties with Onion Gravy
Old-fashioned oatmeal patties made with rolled oats, walnuts, onion and sage, pan-browned and then simmered in a savory golden onion gravy until tender. A thrifty vegetarian comfort-food dinner straight from the church potluck table.
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Special K Loaf (Cottage Cheese Loaf)
The vegetarian potluck favorite: cottage cheese, eggs, chopped walnuts, buttery onions and crisp rice cereal baked into a savory, golden loaf with crunchy edges. Simple to mix, easy to carry, and just as good the next day.
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Balsamic-Maple Roasted Brussels Sprouts
Halved Brussels sprouts roasted on a hot pan until deeply browned and tender, then tossed in a sticky balsamic-maple glaze and finished with toasted pecans. An easy vegan side dish for weeknights and the holiday table.
