These Greek-seasoned loaded baked potatoes use russet potatoes, chickpeas, tomatoes, onion, garlic, cucumber, dill, vegan sour cream, and lemon. They make an easy vegan lunch with protein, fiber, and a meal prep-friendly setup.

These plant-based cupcakes use lemon in the batter, curd filling, and buttercream. They make 12 light cupcakes with poppy seeds, a bright center, and a soft frosting swirl.

This zero-waste vegan cake uses two whole oranges, fresh ginger, polenta, almond flour, maple syrup, and applesauce. It makes one 9-inch cake or two 8-inch layers and works with fruit, compote, or vegan whipped cream.