Dairy Free

What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).

When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).

Chocolate and banana is one of my favorite flavor combinations. Try these cupcakes with Banana Whipped Cream Frosting (page 93), along with a side of strawberries.

These bite-size, grab-and-go mini chip–studded gems are a taste sensation at children’s birthday parties. Or, if you’re hesitant to commit to a regular-size cupcake, a mini such as this might be the perfect solution. Enjoy!

Everybody loves the classic, yet intriguing red velvet cupcake with Cream Cheese Frosting (page 95). Enjoy my version made with natural vegetable coloring instead of the scary artificial red dye normally found in the traditional recipe.

An aesthetic wonder, these cupcakes might be a little more work to make than some; however, the swirled result is worth every bit of extra effort. My older son loves these with Vegan Chocolate Frosting (page 92), while my younger son likes them without any frosting at all. Conclusion? They’re darn good.

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 simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.

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

Smother these little treats with my White Chocolate Frosting (page 94) or try them with Vegan Chocolate Frosting (page 92), sprinkled with Chocolate Dirt (page 98). Chocolate lovers unite!

Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.

These are especially good with soups containing beets, cabbage, or strong greens.

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.

These delectable little pancakes are appreciated by adults and children alike, and are the perfect accompaniment to Asian-style soups.

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

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

These little biscuits pair especially well with mild-flavored soups featuring cauliflower or broccoli, but they are compatible with most any kind of vegetable soup.