This vegan tagine uses jackfruit, baby potatoes, ras el hanout, saffron, preserved lemons, olives, and dried apricots. It makes a flavorful Moroccan-inspired dinner to serve with couscous, grains, or pita bread.

These vegan apple crumble bars use shortbread, chopped apples, cinnamon, oats, brown sugar, and vegan butter. They make nine bars and offer an easier way to serve apple pie-style flavors.

This vegan muhammara uses toasted walnuts, roasted red pepper, sun-dried tomatoes, tahini, lemon juice, and pomegranate molasses. It makes a savory dip for appetizers, grazing boards, raw vegetables, crackers, or sandwiches.