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This well-known dip is a combination of chickpeas (a staple of Israeli food) and tahini, ground sesame-seed paste available at ethnic and natural foods stores.

Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of soybeans’ nuttiness and creamy texture, no olive oil and very little tahini is required to give the dip its rich flavor.

This filling shrimp bowl is reminiscent of something you might find in a Thai restaurant, but easy enough to make at home. Don’t skip the Sriracha-honey topping—it takes this dish to the next level.

This vegetarian main dish pops with citrus and nutty flavors, complemented by the subtle sweetness of honey; it also makes an attractive side dish. Cut whole heads of cauliflower into planks for a unique way to serve the ubiquitous veggie.

Nutritious quinoa flour makes the base of this gluten-free take on pineapple-upside down cake. Peaks of meringue get browned under the broiler and heighten the flavor of this crowd-pleasing dessert.

Honey and sweet potato combine to make a delectable ice cream just right for the season. Toasted pecans add a perfect crunch.

These mini meatballs make a great appetizer. As a main dish, place several on a bun for a meatball sandwich or serve them with mashed potatoes and spinach for a well-rounded meal.

This is an almost perfect dish for the home cookbook because it’s economical, healthy and scrumptious! A great use for leftover cooked grains, such as barley, brown rice or quinoa.

An autumnal take on mac-and-cheese that’s completely vegan. Bonus: use the leftover non-dairy sauce as a delicious cheese dip for veggies.