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.
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!
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!
Vegan Festive Chickpea Tart
This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together. This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.