Fat-free, vegan timbales made with mushrooms, wild rice, lentils, thyme, sage, and rosemary from FatFree Vegan Kitchen.

A seasonal Indian treat made with cashews and cardamom. Vegan, with the sweet, chewyness of marzipan and the rich, creamy taste of brittle.

Simmered tofu in mushroom-ginger broth with lobster, shiitake, or porcini, sautéed vegetables, and miso, served over buckwheat soba.

Vegan, gluten-free pumpkin waffles made with cinnamon, ginger, flax seeds, agave, and, of course, in-season pumpkins.