Zesty Loaded Pasta with Vegan Chorizo
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Diane's Butternut Squash and Portabella Risotta
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Lemony Steamed Artichokes
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Diane's Best Fruit Cobbler
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Not Your Mother's Salad
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Vegan Vegetable Frittata
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Mushroom Gravy with Rosemary
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Diane's Mashed Root Vegetables
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Chef Diane's Succotash
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Diane's Pineapple Jicama Salad
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Diane's Roasted Beet Salad
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Diane's Roasted Roots
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Diane's Vegan Chocolate Cake
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Maria's Savory Cornbread Stuffing
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Maria's Cranberry Sauce
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Andrea's Shepherd's Pie with Mushroom Gravy
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Chef Sara’s Chocolate-Covered Strawberries
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Chef Sara Boan’s Corn Pudding
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Pam’s Orange-Scented Beet Soup: Serve Hot or Chilled
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Val’s Ultimate Vegan Greek Salad
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Holiday Nut Loaf with Rosemary Mushroom Gravy
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Pam’s Vegan Strawberry Shortcake: An Old Fashioned Favorite
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Smoky Three-Bean Chili
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Marinated Tempeh Sandwich with Chipotle Mayonnaise
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Summer’s Bounty Grilled Peaches
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Chef Sara’s Moroccan-Style Vegetable and Chickpea Tagine
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Rustic Fruit Tartlet
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Seitan Roulade with Oyster Mushroom and Farro Stuffing
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Frisée and Radicchio Salad with Apples and Pomegranate
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Vegetable and Tempeh Napoleons with Avocado Aioli
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Green Beans Almondine
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Sourdough and “Sausage” Stuffing and Vegan Gravy
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Maple-Cinnamon Delicata Squash
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Chef Val’s Vegan Stuffed Peppers
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Chef Sara Boan’s Un-Chicken and Biscuits
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Perfect Pumpkin Pie and Coconut Whipped Cream
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Best-ever Vegan Quesadillas
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Mixed Greens With Blood Oranges, Almonds and Fennel
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Roasted Asparagus with Balsamic Reduction and Hazelnuts
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Artisanal Feta & Ricotta Cheeses
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Hearty Corn, Potato and Zucchini Soup
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Roasted Vegetable Stock
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Elena Zang’s Health Drink
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Herbed Fingerling Potatoes and Brussels Sprouts
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Roasted Jerusalem Artichokes and Fingerling Potatoes
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Tom’s Smoothie: Cucumber, Apple, Kiwi, Broccoli, Kale, Celery, and Grapes
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Andrea’s Vegan Strudel: Yes Vegan!!!
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Our Favorite Burger: Black Bean and Corn
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Spiral House Salad with Asian Vinaigrette
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Mushroom-Quinoa Risotto Cakes
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Val’s Vegan Rice Paper and Chard Wraps
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Loaded Mushrooms: Stuffed With Spinach and Bread Crumbs
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Call of the Wild Rice Soup
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Val’s Quick and Easy Tempeh with Tzatziki Sauce
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Quintessential Mac & Cheese
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Ronnie’s Favorite String Beans
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Roasted Pepper and Tomato Confit
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Val’s Quinoa Salad with Black-Eyed Peas
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Savory Cashew Cream Sauce
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Chef Sara Boan’s Wild Mushroom Risotto
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Val’s Veganalicious Pasta Primavera
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Grilled Vegetable Sandwich with Aioli
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Warm Beet, Broccoli, and String Bean Salad
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Eggplant Napoleons with Beet Greens
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Valerie’s Sweet and White Potato Pancakes
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Valerie’s Chickpea Un-Tuna Salad
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Vegan Cobb Salad with Eggplant “Bacon”
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Bean and Portobello Tacos with Peppers
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Valerie’s Potato and Tempeh Hash
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Chef Sara’s Coconut “Cream” Pie with Gluten-Free Graham Cracker Coconut Crust
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