Snack

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

Think of these tahini cookies as grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don’t have time to source it, use this method.

This is the quintessential fall cupcake. Prepare the apple cider just as if you were going to drink it, boiled with plenty of whole cinnamon, cloves, and allspice.

You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

Yes, you read that correctly! You will have this comforting cookie in just 2 minutes. Like any cookie, it will harden as it cools, however, if you want a warm, soft-centre cookie eat it immediately. Or feel free to wait 5 minutes until the edges crisp a little. I think it’s incredible served with a scoop of non-dairy vanilla ice cream.

We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.