Sweet burst tomatoes, fresh basil, lemon, and garlicky orzo come together with crispy chickpeas for texture and a little crunch.

These bite-sized stuffed mushrooms are filled with a savory, herb-packed tofu mixture that is creamy and satisfying.

These chewy maple oatmeal cream pies are soft oatmeal cookies with a touch of maple flavor, sandwiched around a light vanilla cream filling.

The tofu is coated in cornstarch and pan-fried until golden and crispy, then tossed in a sticky maple soy glaze that clings to every bite.

They are golden and crispy on the outside with a tender center, and have that classic comfort food feel without being heavy.

Warm, cozy, and perfectly spiced muffins loaded with fresh pear chunks and topped with crunchy turbinado sugar.

This chocolate olive oil cake is rich, deeply chocolatey, and unbelievably moist, made completely egg-free, dairy-free, and nut-free.