Artisanal Feta & Ricotta Cheeses |
Basil Pesto |
Best-ever Vegan Quesadillas |
Call of the Wild Rice Soup |
Chef Sara Boan’s Wild Mushroom Risotto |
Chef Sara’s Moroccan-Style Vegetable and Chickpea Tagine |
Chef Val’s Vegan Stuffed Peppers |
Chimichurri |
Diane's Butternut Squash and Portabella Risotta |
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 |
Marinated Tempeh Sandwich with Chipotle Mayonnaise |
Our Favorite Burger: Black Bean and Corn |
Pam’s Orange-Scented Beet Soup: Serve Hot or Chilled |
Quintessential Mac & Cheese |
Roasted Jerusalem Artichokes and Fingerling Potatoes |
Roasted Pepper and Tomato Confit |
Roasted Vegetable Stock |
Ronnie’s Favorite String Beans |
Savory Cashew Cream Sauce |
Seitan Roulade with Oyster Mushroom and Farro Stuffing |
Smashed Potatoes |
Smoky Three-Bean Chili |
Sourdough and “Sausage” Stuffing and Vegan Gravy |
Spiral House Salad with Asian Vinaigrette |
Tom’s Cottage Pie |
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 Vegetable Frittata |
Vegetable and Tempeh Napoleons with Avocado Aioli |
Zesty Loaded Pasta with Vegan Chorizo |