Apricot Appetizer with Goat Cheese and Pistachios
Baked Cabbage Wedges with Honey Mustard Dressing
Baked “Potato” Wedges (Celery Root)
Best Roasted Vegetables in the World
Broccoli, Carrot and Peas with Coconut Curry Sauce
Broccoli and Snap Peas Bake Steamed in Parchment Paper with Soy Sauce and Butter
Broccoli Polenta Cakes (Vegan)
Broccoli with Ginger Soy Sauce
Butternut Squash with Maple and Sage
Button Mushrooms with Rosemary & Balsamic
Cauliflower Steak over Cauliflower Puree
Corn Patties to Crumble Over Soups & Salads
Crimini Cups with Pickled Beets and Herb Goat Cheese
Eggplant & Sun-Dried Tomato Tahini Twist
Eggplant Rolls with Sheep Cheese, Tomato and Parsley
Fig & Balsamic Onion Flat Bread Pizza
Grilled Zucchini Lasagna with Caramelized Onions
Guilt-Free Baked Falafel (no flour)
Juice Pulp Patties (The best!!)
Leeks & Tomato Over Brown Rice
Makeshift Zucchini Lasagna with Homemade Marinara
Mediterranean Baked Vegetables with Halloumi
Parmesan-Crusted Roasted Carrots & Broccoli
Pepper and Soy Steamed Bok Choy
Peppered and Buttered Green Beans and Peas
Petite Portobello Mushroom Pizza
Polenta Pizza with Sweet Potato
Roasted Asparagus and Leeks with Creamy Vegan Alfredo
Roasted Tomato and Onion with Chives, Goat Cheese and Soy Sauce
Seared Tofu with Spices and Fresh Mint
Simple and Spicy Stir Fry Recipe
Spaghetti and Meatballs (Vegetarian)
Spiced Goat Cheese Stuffed Roasted Red Pepper Appetizer
Spiced Chickpeas with Collard Greens
Spinach & Artichoke Dip (vegan)
Strawberry Goat Cheese Sliders
Summer Squash w/Red Onion and Lime
Swiss Chard Stems with Mediterranean Feta Cheese Paste
Vegan Lasagna (with Sweet Potato Cheese)
Winter Sweet Potato & Leek Pizza
Zucchini Dippers (with Parmesan cheese and Tomato sauce)