Snack

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

This energy-sustaining bread makes beautiful toast.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

If you want to change up the mix of nuts and seeds in these bars, go for it. Just make sure the total quantity adds up to 3 cups total (you could use sunflower seeds in place of the pumpkin seeds, sesame for flaxseed, peanuts for pecans, etc.).

This is also great with maple syrup; you can use any kind of pear or apple, too.

If you chop up the granola in a food processor, you can sprinkle it on fruit or ice cream or dip ice pops into it.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

Cutting the cauliflower into florets means the brine will absorb faster.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

The parcooking is essential for a tender result, but the extra effort’s worth it.