Pilaf with Cilantro and Pine Nuts
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Vegan Entrees
Stuffed Baby Eggplants (Imam Bayaldi)
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Grape Leaves Stuffed with Bulgur, Apricots and Mint (Yalancie Dolmas)
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Fresh Berry Sauce
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Warm Kale and Potatoes
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Cold Asian Noodles with Tempeh
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Vegetable-Filled Rolled Sushi
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Red Risotto with Butternut Squash
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Tunisian Pasta Salad
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Grilled Vegetable Kebabs
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New-Fashioned Pot Pie
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Roasted Ratatouille with Basil Aioli
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Spicy Cucumber Sandwiches
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Wheat- and Gluten-Free New-Fashioned Pot Pie
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Portobello Mushroom Pizza with Spelt Crust
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Ziti with Sun-Dried Tomato-Tofu ‘Cream’ Sauce
A quick, no-cook sauce finishes this vegan pasta
Egg-Free Scrambled Tofu Florentine
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Mediterranean Tofu and Olive Quiche
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Asparagus and Mushroom Stew
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Three-Bean Vegetable Chili
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Eggplant with Penne
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Kamut Kitchiri
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Cabbage Stir-fry with Popped Amaranth
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Spanish-Style Stuffed Tomatoes
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Tofu Pancakes with Mushroom Sauce
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Braised Kale, Potatoes and Mushrooms
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Sesame Noodles with Kale
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Thai-Inspired Red Bean and Sweet Potato Stew
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Lentil Pilaf
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Spicy Sancocho
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Vegetable Mango Stir-Fry
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Gingered Grains
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Shiitake-Barley Bake
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Peppered Pumpkin and Potato Ragout
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Spicy Peanut-Stuffed Eggplants
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Veggie Explosion
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Asian Grilled Eggplant Wraps with Garlic Sauce
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Chickpea-Broccoli Burgers
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Fragrant Thai Cellophane Noodle Salad
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Somen Lo Mein
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Eggplant, Tomato and Onion Gratin
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?Chicken? Salad Sandwich
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Tempeh-Asparagus Stir-Fry
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Artichoke and Fava Bean Ragoût
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“Beer”-Braised Papaya and Pepper Fajitas
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