Stanford Inn Enchilada
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Gluten-Free Entrees
Gluten-Free Entrees
Tomato-Mozzarella Packets
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Artichoke and New Potato Packets with Pesto
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Spice Market Sweet Potato and Lentil Packets
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Black Bean & Toasted Corn Tacos
Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot.
Oyster Mushrooms Rockefeller
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Quick-Braised Broccoli with Sun-dried Tomatoes and Goat Cheese
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Quick Moroccan Tagine
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Healthy Hot Cereal
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Asparagus and Oyster Mushroom Gratins with Spinach Chiffonade
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Egg Noodles with Cabbage and Chard
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Cabbage Casserole with Leeks, Ricotta, and Pine Nuts
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Artichoke Ragoût with Saffron and Olives
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Greens and Quinoa Pie
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Artichoke Heart Rösti
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Sautéed Brussels Sprouts Leaves over Quinoa
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Vegetables Korma
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Roasted Brussels Sprouts Medley with Nori Strips
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Sweet Potato Shepherd’s Pie
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Veggie Tamale Pie
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Planet Burgers
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Butternut Squash-Bartlett Pear Soup
Chef Bryant Terry came up with this recipe during a cooking demonstration in Memphis, Tenn. "I went to the market and saw these beautiful squash and juicy pears," he explains. "With some crusty bread, you can actually make a meal out of it."
Wild Mushroom Socca Stacks
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Mujadara (Rice, Lentil, and Caramelized Onion Pilaf)
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Curried Red Lentil Soup with Lemon
This deliciously easy soup became an immediate favorite among VT staffers. It's even better the second day, after the spices have had more time to mingle.
Grilled Salad Pizza
Among the most missed foods reported by those with gluten intolerance, pizza is within reach thanks to a deliciously chewy gluten-free crust made from brown rice flour and teff flour. Broiling crisps the crust and wilts the greens atop this pizza. Feel free to switch out toppings here for your favorites.
Roasted Ratatouille Pizza
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Simple Cheese Pizza
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Gorgonzola, Fig & Spinach Pizza
This sweet and savory pizza is sure to become a weeknight fave.
Fast and Fabulous Pizza Dough
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Chewy Pizza Dough
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Thin and Crispy Pizza Dough
This crust uses a poolish, a sourdough-like starter allowed to ferment several hours, which makes the final result crisp without being cracker-like.
Tofu Shapes with Hummus
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Chickpea Croquettes with Greek Salad Topping
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Ultimate Veggie Fried Rice
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Raw Swiss Chard Veggie Wraps with Creamy Pecan Spread
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Nori, Egg, and Potato Rolls
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Mango-Avocado Rolls
Summer favorites avocado, lime, red bell pepper, and mango fill Vietnamese rice paper wrappers to make these rolls.
Two-Cheese Buckwheat Galettes
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Aloo Palak (Spinach and Potatoes)
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Zucchini-Tomato Gratin
For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy.
Summer Vegetable Stacks with Gremolata
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Farm Stand Vegetable Skewers with Rosemary-Dijon Vinaigrette
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Grilled Eggplant with Summer Herb Relish
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Spring Vegetable Risotto
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
Spaghetti Squash with Roasted Tomatoes and Ricotta
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Red Quinoa with Beets, Avocado, and Pistachios
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Yukon Gold and Baby Spinach Masala
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Thai Red Curry with Green Beans and Eggplant
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Mixed Vegetable Kootu
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Braised Celery Root with Chickpeas and Saffron
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Wild Rice with Glazed Carrot and Tomato Ragoût
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Mixed Vegetable Kootu
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Green Tea Rice with Vegetables
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Quinoa-Stuffed Peppers
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Spicy Egg and Vegetable Fried Rice
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Forbidden Rice Stovetop Bibimbap
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Chopped Frisée and Radicchio Salad
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North Indian Spiced Cabbage, Fennel, and Onions
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Kitchari with Cauliflower & Peas
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Broiled Tofu and Steamed Mustard Greens with Spicy Mango Sauce
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Tempeh Cutlets Provençal
Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.
Roasted Beets and Parsnips with Black Olives and Oranges
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Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas
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Herb-Roasted Winter Veggies
These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.
Winter Squash with Spicy Maple Chestnuts
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Black Bean-and-Plantain Burritos
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Buddha’s Happy Belly of Curried Lentils
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Crispy Mustard Cutlets with Tarragon Mushrooms
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Spicy Fall Stew Baked in a Pumpkin
You don't need a magic spell to turn a pumpkin into the edible serving dish for this satisfying autumn recipe. If you can't find a large pumpkin or squash, bake this stew in two smaller ones.
Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
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Quinoa Fettuccine in Mushroom Broth with Truffle Oil
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Rice, Potato, and Soy Spaghetti with Roasted Broccoli “Pesto”
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Corn Spaghetti with Fresh Grilled Corn and Smoked Mozzarella
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Multipurpose Black Bean Filling
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Roasted Vegetables with Quick Harissa Marinade
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Double Coriander Eggplant Tagine
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Chickpea Tagine with Cinnamon, Cumin, and Carrots
Carrots and raisins make this a slightly sweet stew
Spinach and Sun-Dried Tomato “Spaghetti”
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Vegetable Paella with Tofu
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