If your Meatless Mondays are more like seven days of a week, we've got you covered. Our vegan recipes include alternatives to cooking with eggs and dairy and mealtime solutions for every day or casual entertaining with friends (carnivores and otherwise).
Garden Tomato Tart
1 head of garlic, roasted 1 Tablespoon olive oil 1 store-bought refrigerated pie dough 10-12 ounces fresh mozzarella cheese, shredded 3 tablespoons chopped fresh basil…
Italian Potato Salad with Swiss Chard
Add a splash of color to potato salad by tossing in some fresh Swiss chard.
Honey Roasted Carrot Salad with Meyer Lemon and Herb Vinaigrette
Carrots and parsnips are made for each other in this side dish featuring a lemony sauce.
roasty toasty califlower
pre-heat oven to 400 degrees. wash cauliflower and break into edible pieces. toss in olive oil. place on shallow baking pan, sprinkle with salt and…
Madrid Style Lentil Bean Soup
In a 6 quart dutch oven, or heavy pot, heat olive oil on medium low heat. Simmer onion, green peppers, and pimento until very soft….
green and white salad
Chop the stems of the broccoli and cauliflower and steam them with the florets until they are just tender (3-5 minutes) Cut Avocados in…
Wash, peel, remove stems, ends from tomatoes, onion, cucumber and pepper. Quarter each tomato and then cut across width in small chunks. Cut and dice…
Vegan Fettuccine Alfredo
This dairy-free vegan version is every bit as rich and satisfying, with only half the fat. It also leaves you feeling light and energized, without a pasta hangover.
Pineapple Not-So-Fried Rice
Loaded with veggies, tofu, cashews, and raisins, this sweet and salty Thai pineapple rice dish is a healthful and hearty entrée.
Quinoa Simmered with Fennel and Wild Mushrooms
Quinoa is packed with protein and combined with fennel and wild mushroom, it is sure to be your new favorite dish!
The almost instant lunch
Simply put the rice into a sealable microwaveable container if taking to work, or a bowl for at home. Top it with the beans and…
Horseradish Mustard and Panko-Encrusted Tofu
Crunch down through the tangy, crispy golden brown panko crust and bite into the velvety soft tofu center of these absolutely fabulous dinner delights.
Vegan Spring Vegetable Pot Pies
Celebrate the annual opening of your local farmer’s market with this pot pie made with the first vegetables of spring. Delectable potatoes, asparagus and edamame are baked in an herbed sauce topped with a flaky golden crust. Perfect for a Sunday supper.
Vegan Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes
Heightened flavors and a vibrant presentation make this dish a real star. It is doubtful there will be any leftover, but if so, chill the shredded Brussels sprouts, dress with balsamic vinaigrette and serve as a memorable side dish.
Pearl Barley with Peas and Edamame
Candice Kumai’s Pearl Barley with Peas and Edamame gets an extra kick from the Worcestershire sauce!