Make Ahead

An ultra-versatile classic, use whipped cream frosting on Strawberry Cupcakes (page 24) to create little strawberry shortcakes, on Apple Spice Cupcakes (page 60) for a taste of mini apple pie, or on just about any other cupcake to turn an everyday delight into elegant perfection.

Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over everything, or simply eat it with a spoon, like I do.

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.

Speckled with vanilla beans and dried figs, these light and delicate cupcakes make a sophisticated end to a lovely meal, or a satisfying accompaniment to afternoon tea. Try these plain or with Vegan Buttercream (page 95).

This cupcake with white chocolate chips and chunks of cherry is superb with White Chocolate Frosting (page 94). Top the cupcakes with a cherry for a special finishing touch. For a holiday version, substitute frozen cranberries for the cherries in the batter.

When you want to share sweets with vegan friends and family, use this recipe as a substitute for those in the Special Occasion section. These cupcakes are not only gluten free, they are also made without dairy or eggs—not an easy feat. Make your own delicious creation by pairing them with Vegan Buttercream (page 95), Vegan Chocolate Frosting (page 92), or Vegan Coconut Whip (page 94). Thanks to Ali Segersten from wholelifenutrition.net for giving me a head start on this recipe.

These are my go-to cupcake because they’re great with any frosting.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

For success with this soup, don’t settle for less than luscious, tree-ripened peaches. Avoid peaches that are bought rock-hard, only to ripen to flavorless mush after several days of waiting.

Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.

It takes minutes to make this sweet soup. Try serving it after a meal rather than before—it’s a wonderful palate cooler after a spicy meal. Or it can be the main event at lunch on a hot summer day, served with blueberry muffins.

Enjoy the convergence of strawberries and midsummer berries in a sweetly spiced broth.

A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).

The peppery flavor of watercress provides a delightful contrast to the sweetness of summer corn.

This cold soup is as appealing to look at as it is to eat. Serve with fresh bread and follow with a pasta salad for a light summer meal. Use really lush, ripe (even overripe is fine) tomatoes for best results.

This refreshing cold soup is one that I often serve to summer company.

Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you’d prefer a little crunch.

Try this Mediterranean-inspired stew with fresh corn on the cob; a salad of mixed baby greens, colorful bell peppers, and mushrooms; and some crusty bread spread with hummus.

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

This soup was a favorite discovery of mine while traveling through New Orleans and across the American South many years ago. It’s still a soup love to make when in the mood for eggplant.