Andrea's Shepherd's Pie with Mushroom Gravy |
Artisanal Feta & Ricotta Cheeses |
Basil Pesto |
Bean and Portobello Tacos with Peppers |
Chef Sara Boan’s Un-Chicken and Biscuits |
Chef Sara Boan’s Wild Mushroom Risotto |
Chef Sara’s Moroccan-Style Vegetable and Chickpea Tagine |
Chimichurri |
Diane's Butternut Squash and Portabella Risotta |
Eggplant Napoleons with Beet Greens |
Green Beans Almondine |
Grilled Vegetable Sandwich with Aioli |
Hearty Corn, Potato and Zucchini Soup |
Herbed Fingerling Potatoes and Brussels Sprouts |
Lemony Steamed Artichokes |
Loaded Mushrooms: Stuffed With Spinach and Bread Crumbs |
Maple-Cinnamon Delicata Squash |
Marinated Tempeh Sandwich with Chipotle Mayonnaise |
Mixed Greens With Blood Oranges, Almonds and Fennel |
Mushroom Gravy with Rosemary |
Mushroom Gravy with Rosemary |
Not Your Mother's Salad |
Roasted Asparagus |
Roasted Asparagus with Balsamic Reduction and Hazelnuts |
Roasted Jerusalem Artichokes and Fingerling Potatoes |
Roasted Pepper and Tomato Confit |
Ronnie’s Favorite String Beans |
Seitan Roulade with Oyster Mushroom and Farro Stuffing |
Smoky Three-Bean Chili |
Valerie’s Chickpea Un-Tuna Salad |
Valerie’s Potato and Tempeh Hash |
Valerie’s Sweet and White Potato Pancakes |
Val’s Quick and Easy Tempeh with Tzatziki Sauce |
Val’s Quinoa Salad with Black-Eyed Peas |
Val’s Ultimate Vegan Greek Salad |
Val’s Veganalicious Pasta Primavera |