These delicious, allergy friendly, vegan, paleo cookies have a surprise hiding inside—they’re green! Sunflower seeds have a high amount of the free radical scavenger chlorogenic acid, which turns green when it meets baking soda during baking. The effect is completely harmless and makes for perfect St. Patrick’s Day cookies, with no food dye or hidden spinach. The cookies need to cool for about an hour to turn green, so resist the urge to eat them all hot out of the oven!

What does it mean to eat the rainbow? It means to eat an array of colorful vegetables—the phytonutrients that give vegetables their vibrant colors are the same ones that also support human health! This Roasted Veggie Bowl makes it easy and delicious to eat the rainbow. Roasting vegetables makes them easier to digest and enhances their flavor, while the creamy sesame tahini dressing takes eating your veggies to a whole new level of deliciousness!

Who doesn’t love a good Parmesan crust? In a vegan twist, we’ve coated thick slices of cauliflower with “Parm” and airy panko for a delectable crunch on top of roasted goodness. Paired with creamy beans and saucy tomatoes (prepared Mediterranean style), you won’t have much for leftovers once everyone takes a bite. Even better? This easy recipe comes together quickly, with minimal effort.

Veggie loaded? Check! Creamy and delicious? Check! Easy to throw together? Check! Inspired by the bold flavors of Thailand, this green curry stew is satisfying and hearty, without the meat. Green curry paste uses coriander root, green chilies, and lime (just to name a few ingredients) for a sweeter base than its spicy red cousin. If you want a dose of heat, just grab your favorite hot sauce and spice it up!

Baked apples are a wholesome good4u treat and a wonderful seasonal dessert during the fall and winter months. Prepared ahead of time, they’re perfect for an after-school snack or served to family and friends as part of a holiday brunch.

Creamy, comforting, delicious, and affordable! If you have not tried celery soup, you are in for a wonderful surprise—this plant-based soup is loaded with flavor and is quick and easy to make.

This updated version of the seventies’ classic has all the flair of veggie loaves of yore, but ingredients we know and love today (no thank you, bulgar and lima beans) and actually tastes delicious. Serve this as the centerpiece of your vegan or vegetarian celebration or make it on the weekend and enjoy it for lunch all week. You won’t be disappointed!

Take your pumpkin game to the next level with these decadent layered pumpkin bars. Grain-free, vegan, and refined-sugar free makes them perfect for anyone following a special diet, but even your not-so-health-conscious friends will adore them!

Roasted beets are surprisingly sweet and delicious. Paired with a bright citrus dressing with a kick, this salad is wonderful any time of year. For a fun splash of color, try using a variety of fresh beets such as red, golden, and the curiously striped chioga.