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Artisanal Feta & Ricotta Cheeses |
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Basil Pesto |
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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 Sara’s Moroccan-Style Vegetable and Chickpea Tagine |
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Chef Val’s Vegan Stuffed Peppers |
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Chimichurri |
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Diane's Butternut Squash and Portabella Risotta |
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Grilled Vegetable Sandwich with Aioli |
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Hearty Corn, Potato and Zucchini Soup |
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Herbed Fingerling Potatoes and Brussels Sprouts |
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Lemony Steamed Artichokes |
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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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Our Favorite Burger: Black Bean and Corn |
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Pam’s Orange-Scented Beet Soup: Serve Hot or Chilled |
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Quintessential Mac & Cheese |
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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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Ronnie’s Favorite String Beans |
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Savory Cashew Cream Sauce |
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Seitan Roulade with Oyster Mushroom and Farro Stuffing |
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Smashed Potatoes |
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Smoky Three-Bean Chili |
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Sourdough and “Sausage” Stuffing and Vegan Gravy |
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Spiral House Salad with Asian Vinaigrette |
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Tom’s Cottage Pie |
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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 Vegetable Frittata |
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Vegetable and Tempeh Napoleons with Avocado Aioli |
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Zesty Loaded Pasta with Vegan Chorizo |