Dried Fruit

When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that’s when I know I’m onto something. I made this for my husband, Gregg, and he went absolutely ga-ga over it. (And no, Gregg’s not one of those guys who would say it’s great just because I made it. He’s an honest food critic.) I’ve noticed that a lot of people who avoid vegetables gravitate to this dish. It could be because it’s colorful or comes in its own bowl, but I really think it’s because the hearty taste elicits a comfort food response. Squash has so many things going for it. It’s easy to digest and has numerous qualities—anti-inflammatory, antioxidant, immunity-boosting—that make it a boon for anyone dealing with cancer. Squash is also a natural vessel for all sorts of wonderful fillings. And if you aren’t in the mood for roasting squash, this quinoa pilaf makes for a yummy dish all on its own.

For a lot of people, working with greens is reminiscent of a high school science project. I used to feel that way too. I remember the first time I brought home a bunch of Swiss chard. I laid those big, leafy stalks on my counter and thought to myself, “Should I just put these in a vase and stare at them? Or should I wait until summer and fan myself with them?” The truth is, for many of us, our aversion to greens goes back to childhood because kids are very sensitive to bitter tastes and, many greens, if not prepared properly, can be bitter. However, all it takes to remove that bitter taste is a very simple fix: a quick bath in olive oil and a little heat. Sautéeing chard in olive oil—or any green, for that matter—makes the flavor and consistency much more palate friendly. Adding orange to the mix makes these greens especially yummy, and that’s a great thing because greens and the phytochemicals they contain are a must-have for maintaining health.

This majestic brown bread is an excellent breakfast loaf. Try it toasted with a little vegan margarine. If truth be told, this is my favorite meal of the day.

Subtly sweet and ultra-crispy, these twice-baked Italian cookies are an all-purpose treat. Great for dipping, dunking, or just plain snacking, they’re wonderful to have on hand any time of day. I like mine dunked in tea, and my kids like theirs partnered with vegan ice cream.

A hearty, chewy classic! Pack these in your kids’ lunch for a snack, or serve them after school with a big chilled glass of rice milk for dunking!

This simple quick bread is one of my favorites. It’s wholesome and subtly sweet. Whole-grain amaranth has a nutty flavor, adds great texture, and is packed with protein and fiber.

This modern twist on a traditional favorite has the added benefit of being fat-free. That’s right—no fat. So go ahead, dig in. I love this fresh out of the oven with a little vegan butter. It’s also great toasted.

Although the ingredients in this recipe may seem unusual, I urge you to give it a try. With their Mediterranean notes of fennel and olive oil, these biscuits taste festive and exotic.

These hearty scones are a perennial favorite, and now, thanks to gluten-free oats, even those on gluten-free diets can enjoy them. Feel free to swap out other dried fruits for the cherries. Dried apricots, cranberries, raisins, chopped dates, or figs are all wonderful substitutions. These are delicious with a little vegan butter!

These muffins are scrumptious and chock-full of beta-carotene, phytonutrients, protein, and fiber, with no refined sugar. What better way to start your day than with a Morning Glory Muffin?

Gingerbread muffins are perfect for a decadent holiday breakfast or a healthy snack all year round. These muffins get extremely hot during baking, so it’s best to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and are best once they’ve cooled and set a bit. (You don’t have to wait, but they do reach peak yumminess after resting for 30 minutes.)

Light and nutty, these purely fruit-sweetened cupcakes are perfect with brunch, and quite the showstopper smothered with Whipped Cream Frosting (page 93) or Banana Whipped Cream Frosting (page 93).

Cream Cheese Frosting (page 95) pairs naturally with these cupcakes. If you can’t have dairy, try them with Vegan Coconut Whip (page 94), which accents their nutty flavor quite nicely. I make these cupcakes every August; they’re a great way to deal with the massive influx of zucchini during peak harvest.

Made with goat cheese and raspberry jam, these healthy yet decadent mini cheesecakes are scrumptiously satisfying. Take note that they puff when baked and settle as they cool. Try experimenting with different flavors of jam, such as orange, cherry, or apricot. This is my boys’ favorite dessert and they ask me to make it quite often.

Dried cranberries provide vitamin C and dried apricots offer vitamin A in this fruit-filled cupcake. As a mom, I’m happy to see the boys pack this in their lunches. You can also serve it for dessert with Cream Cheese Frosting (page 95), another perfect example of healthy food that tastes great.

If you’d like an accompaniment to summer fruit soups but don’t want to turn on the oven, these slightly sweet scones are just the thing to make.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

My grandmother used to spend all day making her Old World cabbage rolls stuffed with ground beef, onions, rice, and raisins. We all loved them, but I don’t have the time or the patience to do it her way. Feel free to substitute chopped mushrooms in place of the ground meat for a vegetarian version. Hope you enjoy my take on this heirloom recipe!

Moroccan food has a distinct earthy flavor from the combination of cumin and turmeric. Cinnamon also is a characteristic element here, and raisins add a touch of sweetness. This recipe also works well using lamb or turkey.

This was a popular and exotic dinner party recipe in the “mod” 1960s. My mother-in-law made the traditional version for us recently, and though my husband typically doesn’t like fruit with meat, even he licked his plate clean! I cut the amount of brown sugar called for in the original version immensely because I feel the prunes add a lot of sweetness. You could even omit the sugar entirely and still enjoy a sweet-tasting meal.