This gluten-free and vegan banana bread uses almond flour and ripe bananas to create a soft, simple loaf with an easy texture. It works well for breakfast or snacks and keeps nicely for a few days after baking.

This vegan Greek tiramisu uses tsoureki instead of ladyfingers for a soft, layered dessert with a light tofu-based cream. It’s easy to prepare ahead and works well for sharing, whether for Easter or any occasion.

This creamy roasted red pepper pasta combines roasted peppers, coconut milk, and herbs for an easy vegan comfort dinner. It makes a generous batch, reheats well, and works perfectly for sharing on cozy nights at home.