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