Soo Kim

This fresh and elegant nondairy cheesecake in a jar is luxuriously layered and on the table in less than 30 minutes. Genius time-saver alert: We use granola mixed with a few pantry staples to make a quick crust.

This flavorful loaf is sweetened with dates and granulated monk fruit, the latter of which is derived from a fruit native to Southeast Asia that’s 100 times sweeter than granulated sugar. It’s low-glycemic and works beautifully in baking recipes. Serve slices with almond butter and fresh fruit.

Awaken your senses with this aromatic breakfast of fresh parsley, cilantro and dill in a spinach sauté with softly cooked eggs nestled inside. A savory yogurt-saffron topping finishes this delightfully easy dish. Serve with a bowl of walnuts or pomegranates to round out your breakfast.

Instead of the typical sugar-filled tomato sauce in baked beans, the sauce in our version relies on peppery fresh thyme, savory coconut aminos and sour apple cider vinegar to balance out this protein-rich, hearty breakfast.

Skin-on Russets and sweet potatoes make up these cheesy röstis, or Swiss-style hash browns. We use both yellow and green onions here, but if you’re looking to simplify, you can use just the yellow onion. Customize this dish with toppings of your choice.

This traditional South American dipping sauce is spicy, tangy, fresh – and highly addictive.

Gochujang is a fermented hot pepper paste and a staple in Korean cooking. Here, we use a few pantry staples to transform it into a spicy-sweet dressing.

Fragrant lemongrass, ginger and Thai chiles blend into coconut milk to create the ultimate flavorful marinade.

Roasted poblano peppers pureed with cheese and Greek yogurt make an easy, creamy dip. Turn up the heat with jalapeños.

Craving guac but don't have any ripe avocados on hand? This recipe calls for edamame in place of avocados. Blistered shishito peppers add a deep smoky flavor.

Peas are a perfect replacement for avocados in this slightly sweet and minty dip.