vegan peanut brittle
Sue's spreading holiday cheer with her easy brittle recipe. You can also use chopped almonds, pecans, or pistachios instead of peanuts.

quinoa & corn salad
This summer salad features delightfully crunchy quinoa and sweet corn kernels in a tangy dressing. Never tried quinoa? It's similar to millet; look for it in the bulk section of your local natural foods store.

spinach-mandarin power salad
Spinach is an amazing powerhouse of vitamins and minerals: Vitamins B1, B2, B3, B5, B6, C, E, and K, plus folic acid, calcium, potassium, and zinc. But this colorful salad is also beautiful!

classic potato salad
This is a vegan variation of my mother's potato salad recipe, which was always very much in demand.

cinco de mayo chip dip
Besides chip dipping, this salsa also works great as a taco or burrito topper.

easy weeknight vegetables in curry sauce
This dish is super fast, and the tasty sauce easily rivals one from your local ethnic family restaurant. The bonus of eating at home: You get to personalize it with your favorite veggies.

pico de gallo
This delightful, fresh Mexican condiment, also called salsa fresca, is simple and delicious. Use it as a taco or burrito topping, or pair it with plantains and black beans and rice for a Latin-inspired dinner. Or just dip your chips in it.

spicy asian noodles
This spicy sauce isn't a traditional Thai sauce, but it has substantial spiciness due to the red pepper flakes. The lemon zest adds tang and interest to the vegetable blend.

winter minestrone
If you're experiencing post-holiday blues and you're still facing weeks of winter weather, try focusing on one really good thing about winter: big pots of hot soup. This one incorporates the best of winter's produce offerings.

spicy curry tofu
One look at this flavorful curry tofu and you're transported to autumn in New England. The bright colors of the curry and vegetables remind us of the colors of autumn leaves. Preparation for this dish goes very quickly if all the ingredients are sliced and prepared ahead of time.

artisan bread
Love the flavor and texture of artisan loaves from the bakery but tired of paying sky-high prices? Make your own for a fraction of the cost! Yes, baking your own bread can be time-consuming, but it's also very satisfying. And once you taste that warm, crunchy crust fresh from your oven, you may never go back to store-bought breads.

asparagus "cream" soup
This soup is light, healthy and tasty. It's great for a spring lunch or light supper.

roasted rosemary potatoes
Here's a fast, easy side dish. We added some leftover bell peppers to provide nice color for the dish, but you can omit them and use only potatoes if you prefer. The fresh rosemary smells divine.

tempeh and vegetable stir-fry in curry peanut sauce
This is a really flavorful sauce that could be the foundation for a zillion variations.

south of the border soup
If you prefer vegan chowder, stir in 2 cups of unsweetened soy milk after your soup is ready. Heat through and serve.

black bean soup
The sun-dried tomatoes are a tasty addition to this hearty soup.

mary lou's baked butternut squash with apples
A hearty fall dish!

watermelon granita
Jill says: "When life gives you watermelons, make granita."

ratatouille
Ratatouille is a wonderfully flavorful French vegetable stew; it can be eaten hot or cold, and it's very filling.

living tree energy soup
Thanks to Living Tree Community Foods for providing this recipe, an "energy soup" that is served at every meal at Living Tree Community.

vegan creole sauce
Love the romance (and the fragrance) of Creole flavors but not the meats (sausage and bacon grease) usually included in Creole cooking? The Ethnic Vegan test kitchens have a solution for you: Vegan Creole!

samosa pot pie
Sue created this very delicious ethnic pot pie that is healthier than authentic samosas because it's baked instead of deep-fried. Try iced tea or a cold East India Pale Ale to complement the spicy red pepper in the dish, and maybe some mango or cantaloupe slices for dessert.

thai chili tofu
Chef Robert Church, author of the new book The Tao of Tofu, shared this recipe with us. Learn more about Robert at www.chefrobertchurch.com.

flamin' garden fajitas
The combination of jalapeno, cayenne, and paprika gives these fajitas a pleasant heat.

armenian garlic dip
This is a great way to use day-old bread, and according to the Armenians, the only way to ingest such massive amounts of raw garlic and enjoy it. Jill in Boulder, Colorado submitted this recipe, and she advises against kissing or engaging in any close-talking with non-eaters of this raw garlic dip soon after you indulge in the intense garlickyness.