Entrees

Barley Casserole with Tahini Dressing

Brown Rice Nori Rolls with Coconut-Lemongrass Tofu and Miso-Tahini Sauce

Butternut Squash Gnocchi with Maple Cinnamon Sage Brown “Butter

Cilantro-Hemp Pesto Pizza

Curried Almond Butter Farro Casserole

Eggplant-Sweet Potato Stew

Four Sandwiches to Tantalize Your Tastebuds

Gooey Cabbage, Quinoa, & Chickpea Saute with Cashew Cheese

Leafy Greens and Rice Casserole

Makeshift “Tamales” with Kale, Beans, & Sofritos

Mixed Root Vegetables Gnocchi in Sage-Pistachio Pesto

Raw Garden Vegetable Sandwiches with Scallion Cashew Cream Cheese & Marinated Mushrooms

Roasted Brussels Sprout Grilled Cheese

Roasted Portabellas, Braised Ramps, and Dandelion Green-Fiddlehead Fern Saute

Roasty Toasty Soba Noodle Bowl with Coconut-Peanut Sauce

Shredded Veggie Saute with Mung Bean Crepes

Smoky-Sweet Roasted Chickpeas with Broccoli and Brussels Sprouts over an Amaranth-Millet Pilaf

Southwestern-Style Stuffed Squash

Strawberry-Chipotle Glazed Tofu Panini

Sweet Potato-Kale Bowl with Marinated Mushrooms and Tahini Dressing

Sweet Potato Noodles, Golden Brussels Sprouts, and Chickpeas in a Cheesy Tahini Sauce

Teff-Buckwheat Crepes with Kabocha Cheeze Sauce

Tempeh Pita Pockets with Tzatziki

Coconut-Tofu Curry with Mixed Veggies

Toasted Coconut-Kale Summer Rolls with Lemongrass Tofu

Tofu “Egg” Salad Sandwich with Maple-Buffalo Cauliflower

Tofu-Kale Benedict with Homemade Muffins

Za’atar Eggplant Rounds on Chickpea-Cauliflower Puree

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