Vegan / Vegetarian

Barley Risotto-Stuffed Portobello Mushrooms

Quinoa-Stuffed Swiss Chard Rolls with Fire-Roasted Tomato Sauce

Spinach, Artichoke and Brown Rice Casserole

Quinoa-Stuffed Acorn Squash

Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous

Mushroom and Black-Eyed Pea Burgers

Black-Eyed Pea Cakes with Salsa Mayonnaise

Butternut Squash in Fresh Green Curry with Brown Rice

Curried Lentil “Burritos” with Cilantro – Scallion Spiced Yogurt

Eggplant Parmesan

Four Cheese-Stuffed Eggplant Rollatini

Sesame-Crusted Tofu over Spinach in Ginger Broth

Quinoa Cakes with Eggplant Tomato Ragu with Smoked Mozzarella

Quinoa and Butternut Squash Casserole with Green Chiles

Black Bean and Corn Enchiladas

Lentil – Chickpea Saute with Apple and Curry

Marinated Tofu with Shiitake Stuffing

Mushrooms and Tofu in Paprika Cream Sauce over Egg Noodles

North African Vegetable Stew

Ratatouille

Spicy Roasted Vegetable Ragout over Polenta

Tofu – Walnut Croquettes

Lentil – Vegetable Loaf with Roasted Red Bell Pepper Sauce

Portobello Mushroom Stroganoff

Spanikopita (Greek Spinach Pie)

Vegetable Curry with Brown Rice

Greek-Style Vegetable Kabobs with Orzo and Feta