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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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Vegan Chicken Curry

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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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Roasted Asparagus

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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 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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Tom’s Cottage Pie

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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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Basic Cashew Cream

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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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Smashed Potatoes

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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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