Mediterranean-spiced sweet potato purée topped with crispy, sesame-coated chickpeas. Vegan.

Mini Gingerbread Loaves – Warm, spiced, and just right for a post-Thanksgiving breakfast.

Vegan pumpkin loaf cake with maple pecan streusel. Breakfast, afternoon coffee, midnight snack.

Giant Oatmeal Cookies (vegan) – Enormous cookies with tons of oats and tart dried cranberries.

Cranberry Amaretto Upside-Down Cake – Vegan, boozy, tart, and it comes together in one bowl

Vegan Pumpkin Spice Pop Tarts with crisp edges and a maple sugar glaze.

This carrot cake is easy to make (no layers) and drizzled with cinnamon glaze. It is now okay to eat carrot cake for breakfast.

Vegan cupcakes sweetened with applesauce and spiced with cinnamon.

Gnocchi with Leeks and Blistered Cherry Tomatoes. It’s vegan and it’s comes together in under 30 minutes.

Vegan Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze

Vegan Chocolate Chip Zucchini Muffins with spelt flour.

Fresh zucchini, gooey banana, crunchy walnuts, and no eggs or dairy!

Flowery lavender and warm vanilla turn out to be the perfect combination. Oh, and these tea cakes are vegan.

It’s vegan, but you don’t have to tell your dinner guests that.

Vegan Baklava- Pistachios, walnuts, vergeoise sugar, agave, and coconut oil.

Grownups only.

Inspired by Marcella Hazan’s 3-ingredient sauce, but with fresh, barely cooked cherry tomatoes.

Lemon cream cheese icing on rich banana cake.

Move over, chickpeas. Italian white bean hummus is silky and smooth.

Chocolate Chip Zucchini Muffins- Just in time for zucchini harvest. Dessert masquerading as breakfast.

This is what would happen if ice cream and Reese’s PB Cups combined their DNA. Oh PS, they’re the size of cupcakes.

Classic Canadian Carrot Cake. Sky-high, with rich cream cheese frosting and buckets of pecans, carrots, coconut, and pineapple.