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
