From Betty Crocker

Turn Betty Crocker® Gluten Free yellow cake mix into a delicious homemade carrot cake.

Carrot Cake

From Vegetarian Times

For a light entree on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.

Zucchini-Tomato Gratin

From Vegetarian Times

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

Quinoa-Stuffed Peppers

From Smithfield

Easy instructions on how to boil the perfect egg.

Foolproof Hard-Boiled Eggs

From Vegetarian Times

When we asked Ubuntu's pastry chef, Deanie Fox, to come up with a lightened version of the whipped cream she generally uses for this fresh, festive dessert, she was quick to oblige. The result is a tangy, light-as-air filling for crispy meringues.

Strawberry-Lavender Pavlova with Vanilla Bean Whipped Yogurt

From Vegetarian Times

Adding pumpkin to whipped cream gives it flavor and color while trimming the fat from each serving. Store extra Whipped Pumpkin Cream covered in the refrigerator for up to three days.

Mexican Mocha Pudding with Pumpkin Cream

From Vegetarian Times

Frozen bananas make smoothies that are rich and thick (not icy). You don't even need to slice them. Simply break them into chunks before blending.

Banana Breakfast Smoothie

From Vegetarian Times

Known as oothapams, these light, savory pancakes are served in place of bread in South India. They require a little planning, because the rice and lentils need to be soaked overnight, and the batter needs at least six hours to ferment. Urad dal, or ivory lentils, can be found in Indian markets and natural food stores.

Ivory Lentil Pancakes

From Betty Crocker

Betty Crocker® Gluten Free brownie mix stirs up into an indulgent fudgy dessert.

Brownie Ganache Torte with Raspberries (Gluten Free)

From Vegetarian Times

Think toffee-covered apples are too much trouble? Think again. If you can read a candy thermometer (found in kitchen supply stores), you can make perfect toffee. Brown rice cereal adds crunch to these treats, but you could also roll them in chopped nuts or granola.

Toffee Apples

From Vegetarian Times

Jazz up this simple salad by using baby greens and sprouts in place of mixed salad greens.

Grapefruit Salad with Warm Shallot Vinaigrette

From Vegetarian Times

Roasted grapes and a homemade shallot vinaigrette turn a simple salad into a spectacular side dish or first course.

Arugula Salad with Roasted Grapes

From Vegetarian Times

Fuji, Ginger Gold, and Pink Lady apples are good choices here because they resist browning.

Autumn Apple Salad with Pomegranate

From Vegetarian Times

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrees. It's so good and so simple, though, you'll probably find yourself making it often to accompany week- night meals.

Caribbean Coconut Rice

From Vegetarian Times

Vegan Chocolate Truffles

From Vegetarian Times

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.

Collard Green Coleslaw

From Vegetarian Times

We think of beets as a winter food, but as Eastern Europeans know, the red roots are a refreshing summer item when served cold. Rich in folate and a good source of vitamin C, with an extra dose of protein from sour cream or goat's milk, this smoothie is a lighter take on borscht.

Feel the Beet

From EatingWell

The chocolate will stiffen if it gets cold, so enjoy it while it's still warm. Skewer and dip anything you like--pear slices, dried apricots, even marshmallows.

Chocolate Fondue

From Vegetarian Times

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

Sweet Carrot Chutney

From Vegetarian Times

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

Warm Potato Salad Primavera

From Vegetarian Times

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.

Poblano-Cucumber Salsa

From Vegetarian Times

Why Yukon gold potatoes? Because their creamy but firm texture make them a perfect fit for stews, plus the tender skin doesn't need to be peeled. Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney on vegetariantimes.com.

Yukon Gold and Baby Spinach Masala

From Vegetarian Times

Commercial pectin helps thicken jams to give them a more spreadable consistency. The pectin here is optional, though the jam will be thinner without it. But a little liquid isn't a bad thing if you don't mind licking your fingers!

Ginger-Pear Jam

From Vegetarian Times

Who wants a heavy dessert after a rich lasagna meal? This easy treat will satisfy your sweet tooth without making you feel stuffed. The frozen cubes blended to create the granita can be made ahead and stored in the freezer for 1 week.

Pomegranate-Pineapple Granita

From Better Homes and Gardens

Traditional Blini are tiny buckwheat pancakes that have earthy, yeasty flavor. They are a natural accompaniment to caviar and champagne.

Traditional Blini