Best-ever Vegan Quesadillas |
Call of the Wild Rice Soup |
Chef Sara Boan’s Wild Mushroom Risotto |
Chef Val’s Vegan Stuffed Peppers |
Diane's Roasted Beet Salad |
Eggplant Napoleons with Beet Greens |
Green Beans Almondine |
Grilled Vegetable Sandwich with Aioli |
Hearty Corn, Potato and Zucchini Soup |
Loaded Mushrooms: Stuffed With Spinach and Bread Crumbs |
Marinated Tempeh Sandwich with Chipotle Mayonnaise |
Mushroom-Quinoa Risotto Cakes |
Nutty Parm |
Our Favorite Burger: Black Bean and Corn |
Quintessential Mac & Cheese |
Roasted Asparagus |
Roasted Jerusalem Artichokes and Fingerling Potatoes |
Roasted Pepper and Tomato Confit |
Roasted Vegetable Stock |
Savory Cashew Cream Sauce |
Smashed Potatoes |
Tom’s Cottage Pie |
Valerie’s Chickpea Un-Tuna Salad |
Valerie’s Potato and Tempeh Hash |
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 |
Vegan Cobb Salad with Eggplant “Bacon” |
Vegetable and Tempeh Napoleons with Avocado Aioli |
Warm Beet, Broccoli, and String Bean Salad |