Provençal Chili
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Vegan
Vegan
Moroccan ?Meatballs? and Couscous
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Jamaican Jerk Chili
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New World Chili
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Double-Corn Cornbread
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Cheese-Free Stuffed Shells
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Chocolate Layer Cake
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Three-Bean Soup
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Gnocchi with Fava Beans
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Eggplant “Caviar”
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Holiday Gravy
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Garlicky Brussels Sprouts Sauté
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Barley-Vegetable Ragout
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Pasta with Greens and White Beans
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Mashed Garlic Potatoes Champ
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Asian Greens with Sesame Dressing
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Jicama Salad with Cilantro and Chiles
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Posada Punch
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Whole Wheat Rosemary Focaccia
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Miso-Edamame Bites
Here’s an hors d’oeuvre for all those sushi lovers out there. It’s a whole lot easier to put together than an avocado roll, plus the topping can be made up to 24 hours ahead. If you’re not into the hot, spicy flavor of wasabi, use plain rice crackers for the toast base.
Spicy Red Lentil Dal
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Vegetable-Lentil Curry
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Anise-Almond Biscotti
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Red Cabbage Slaw with Baked Tofu and Peanut Dressing
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Mediterranean Eggplant and Fennel Stew
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Tofu and Mushroom Marsala
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Warm Herbed Potato and Bean Salad
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Caribbean Sweet Potato Salad
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Black-Bottom Pineapple Tofu with Cashew Coconut Rice
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Crunchy Chocolate Truffle Pie
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Crispy Breakfast Bars
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Creamy Wake-Up Shake
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Pattypan Squash with “Sausage” and Apple Stuffing
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Saffron-Laced Moroccan Tagine
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Two-Step Southwestern Stew
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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.
Crunchy Fruity Granola
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Sweet Pepper Tarte Tatin
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Sunflower and Sprout Sandwich
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Boosted Blueberry Muffins
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Baked Peaches with Caramel Sauce
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Chipotle-Bean Burgers with Cilantro Sauce
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Golden Gazpacho
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Summer Salad Rolls with Spicy Peanut Dressing
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Vegetable Pan Bagnat
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Corn Salad
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Wild Rice and Mango Salad
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Vegan Frozen Chocolate Soufflé
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Eggless Benedict
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Grilled Eggplant Salad
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Summer Roll Salad with Shallot-Peanut Sauce
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“Salsa Verde” Yellow Squash Sauté
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Summer Pasta Salad with Grilled Vegetables
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Spicy Grilled Tofu and Green Bean Salad
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Grilled Sweet Potato Salad
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Tropical Refresher
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Mango-Ginger Pudding
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Red and Yellow Tomato Salsa
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Refried Black Beans
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Cornmeal Crêpes
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Cocoa Pancakes
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Colonel Nickell’s Perfect Julep
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Lower-Calorie Peanut Butter Cookies
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Icy Sherried Lemonade
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Thai-Style Tofu and Noodles
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“Pissaladière”
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Edamame Fried Rice
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Barcelona Dog
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Guacamole and Salsa Cruda Dog
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Athenian Dog
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Tsunami Dog
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Hot Spring Vegetable Salad with Miso Vinaigrette
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Strawberry-Rhubarb Crumble Squares
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Roasted Beet and Arugula Salad
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Barley Salad with Pea Pods and Lemon Dressing
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Nutty Snack Mix
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Tofu Niçoise Salad
Who needs tuna (the traditional protein in this iconic salad) when you have seasoned, baked tofu? This salad is so easy to assemble you could throw it together in minutes for a weekday lunch—as long as you steam the green beans beforehand.
Thai Double Soy Stir-Fry
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Asparagus and Summer Squash Linguine with Tempeh Bolognese
Crumbled tempeh replaces ground meat in a quick bolognese sauce served over lightly cooked squash noodles. You can cook the sauce and the noodles a day ahead, and then reheat just before serving.