From Betty Crocker

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

Carrot Cake

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

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

Quinoa-Stuffed Peppers

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

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

The ultimate way to enjoy fresh artichokes.

Perfect Steamed Artichokes

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 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

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

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

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

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 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

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

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

Autumn Apple Salad with Pomegranate

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 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

From Vegetarian Times

Great for dipping and drizzling, this bright, spicy sauce is a staple in Indian restaurants. If you want a sauce that's more cooling than spicy, simply omit the jalapeno chile.

Green Chutney

From Vegetarian Times

Dark Chocolate Clusters

From Vegetarian Times

Warm or chilled, these lightly spiced baked pears make a luscious low-fat dessert. If you don't have ground cardamom on hand, try sprinkling the pear halves with nutmeg, cinnamon, ginger, or allspice for a different flavor twist.

Cardamom Baked Pears

From Vegetarian Times

Fresh or dried juniper berries have a citrusy, piney taste most familiar to Americans as the flavoring agent in gin. You can also season the yogurt with equal amounts of crushed dried coriander or cumin seeds. If you find tender baby carrots at the farmers' market, don't bother peeling them or removing the greens: simply scrub them well.

Carrots with Juniper Yogurt

From Vegetarian Times

Frisee lettuce and radicchio stay relatively firm after they've been mixed with dressing, which means you don't have to worry about the salad going limp.

Chopped Frisee and Radicchio Salad

From Vegetarian Times

Nutty, chewy wild rice makes this simple dish special. We've called for extra-firm silken tofu, but you could also use your favorite baked tofu or sliced soy sausage in the sauce.

Wild Rice with Glazed Carrot and Tomato Ragout

From Vegetarian Times

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.

Tempeh Cutlets Provencal

From Vegetarian Times

This nourishing dish resembles risotto in texture. If you don't have ghee, you can substitute regular butter.

Kitchari with Cauliflower & Peas