African Peanut Stew

From the book Almost Meatless by Joy Manning and Tara Mataraza Desmond

A traditional West African recipe, full of good nutrients and flavor.

Chocolate Syrup

From the Matthew Amster-Burton collection

An easy classic. Perfect for pouring over ice cream.

Farro Salad with Tomato, Red Onion, and Green Olives

From the Kelly Myers collection

A festival of flavors, a breeze to assemble.

Hazelnut Ginger Shortbread

From the book Oregon’s Cuisine of the Rain by Karen Brooks

Okra with Potatoes

From the book Madhur Jaffrey’s World Vegetarian by Madhur Jaffrey

Olive-Oil Cake with Honey-Roasted Rhubarb

By Jim Dixon, from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.

Peaches in Rose Syrup

From the book Pure Simple Cooking by Diana Henry

Quinoa with Dried Apricots and Pistachios

From the Deborah Madison collection

Root Vegetable, White Bean, and Breadcrumb Gratin

By Kelly Myers, from the Kelly Myers collection

Serve as a main or side dish.

Sesame Noodles with Asparagus Tips

From the book Vegetarian Cooking for Everyone by Deborah Madison

Use the last of the season’s asparagus for this Deborah Madison recipe.

Vegan Lemon Layer Cake

From the Zena Chew collection

Yukon Gold Potatoes with Cumin and Garlic

From the Susmita Sharma collection