Cabbage and Cheddar Pie
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Entrees
Entrees
Wild Rice with Broccoli Rabe and Gorgonzola
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White Bean Patties
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Provençal Chili
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Moroccan ?Meatballs? and Couscous
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Jamaican Jerk Chili
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Huevos Rancheros Taco-wich
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Grilled Cheese with Fig and Basil
Fresh basil and fig preserves transform good ol’ grilled cheese into a sophisticated sandwich. Honey-lovers will like this recipe as is; others may prefer the less-sweet honey-free rendition.
Chinese Black Bean Chili
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Chickpea and Eggplant Pita Pockets
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Artichoke Casserole
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Spinach-Mushroom Melts
This savory, supper-worthy sandwich is a staff favorite.
Prosperous Black-Eyed Peas with Herbs and Vegetables
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New World Chili
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Eggplant and Portobello Schnitzel
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Cheese-Free Stuffed Shells
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Eggplant Parm
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Mac and Cheese
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Herb-Crusted Tofu with Mushroom Gravy
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Almond Loaf
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Spanish Tortilla Loaf
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Polenta Loaf with Eggplant and Pesto
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Broccoli-Cheddar Loaf
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Easy Tostadas
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Gnocchi with Fava Beans
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Hearty Sweet Potato Hash
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Holiday Cashew Nut Roast
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Roasted Vegetable Cornucopias with Gravy
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Barley-Vegetable Ragout
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Chocolate-Chile Mole Meringues
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Pasta with Greens and White Beans
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Stuffed Chiles with Walnut Sauce
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Stuffed Tofu-Turkey
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Spicy Red Lentil Dal
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Vegetable-Lentil Curry
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Anise-Almond Biscotti
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Rigatoni with Braised Vegetables
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Risotto with Asparagus and Peas
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Mediterranean Eggplant and Fennel Stew
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Grilled Smoked Mozzarella Sandwiches
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Tofu and Mushroom Marsala
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Black-Bottom Pineapple Tofu with Cashew Coconut Rice
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Seville Burgers with Olive-Orange Relish
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Crispy Breakfast Bars
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Carrot-Raisin Waffles
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Breakfast Pizza
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Baked Eggs Florentine
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Mashed Potatoes with Home-Style Gravy
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Garlicky Tofu with Spinach over Pasta
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Zucchini Stuffed with Mushrooms
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Eggplant Stuffed with Salsa and Hominy
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Pattypan Squash with “Sausage” and Apple Stuffing
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Roasted Potatoes and Red Peppers
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Enchiladas in an Instant
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Two-Step Southwestern Stew
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Speedy Spinach-Polenta “Pie”
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Emerald Udon Bowl With Edamame and Wilted Watercress
This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.
Quick Curried Vegetables
This easy vegetable curry is the best way to eat your veggies! Cauliflower, peas, potatoes and green beans are covered in a flavor-packed broth.
Mediterranean Stuffed Peppers
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Sweet Pepper Tarte Tatin
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Red Pepper Pizza
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Green Bean, Bell Pepper and Artichoke Sauté
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Penne with Zucchini and Basil
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Cauliflower Cakes
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Late-Summer Crustless Pepper Tart
Mini vegetables add visual interest to any meal, and petite sweet peppers hold a particular charm. But if you can’t find them, just substitute full-sized peppers cut into strips.
Savory Pumpkin-Corn Cakes
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Sunflower and Sprout Sandwich
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Golden Carrot and Cashew Cakes
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Grilled Eggplant and Peppers Parmesan
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Chipotle-Bean Burgers with Cilantro Sauce
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Zucchini “Fettuccine” with Fresh Marinara
To give this marinara sauce a hit of rich, cooked flavor without turning on the stove, we've blended in softened sun-dried tomatoes. For a raw, vegan version of the entrée, simply omit the mozzarella and Parmesan.
Summer Salad Rolls with Spicy Peanut Dressing
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Vegetable Pan Bagnat
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Curried Corn with Chiles
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Corn Pancakes
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Summer Pasta Tart
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Eggplant and Portobello Burgers
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Fusilli with Artichokes, Capers and Sun-Dried Tomatoes
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Eggless Benedict
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Eggplant-Tomato Sauté with Fennel and Fresh Oregano
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