Gingered portobello steaks; orange mash-up with sweet potatoes and carrots; roasted asparagus; coffee chocolate mousse.
Super chunky soup with baby red potatoes and butternut squash; kale, carrot and white bean soup; chilled minty cucumber and carrot soup.
Baked version of French toast; mini quiche cups with broccoli and tofu; almost ambrosia salad with coconut, dates, pineapple and bananas.
Rajma, a kidney bean stew; minicauliflower bites; turmeric quinoa; nighttime drink.
Chocolate mousse cake features a layer of raspberry preserves; four-ingredient apricot bars include apricot preserves, rolled oats, bananas and vanilla extract; lemony cupcakes.
Stuffed manicotti; fusilli broccoli bowl topped with walnut cream sauce; spicy peanut soba noodles.
Cashew-stuffed artichokes; asparagus tart; sweet arugula salad with dried cranberries and apples; paprika roasted cauliflower.
Black bean burgers with sunflower seeds and walnuts; plant-based version of apple pastries; confetti fries; coleslaw.
Root veggie and lentil trio stew; miso-parsley hummus with kale salad; sweet potato pie.
Seitan fajitas drizzled with cashew sour cream and served over spicy rice; maple almonds; mango-banana smoothie.
Carrot-chickpea spread served in little tortilla bowls; guacamole mini peppers; nutty chocolate chip trail mix; cherry-chocolate pudding bites.
Tofu teriyaki kebabs served over quinoa; plant-based version of a Caesar salad; vegan white chocolate mousse.
Pecan, sunflower seed and zucchini loaf served with mushroom gravy and red potato and cauliflower mash; pecan-date truffles.
Stuffed green bell peppers; raw veggie kebabs; chocolate party parfaits with mocha cream.
Mushroom and summer squash risotto; romaine and tomato salad; vegan blueberry cheeze-cake squares.
Vegetable quesadilla bake; guacamole taco salad bowls; five-ingredient rice pudding; cinnamon-spiced vegan dessert cream.
Meat-free burgers; baked steak fries; strawberry mountain pie.
Parchment-wrapped tofu with mushrooms and tomatoes; avocado salad parfaits; peanut butter-chocolate mousse.
Oven fried rice casserole; sweet potato soup; carrot, cabbage and walnut coleslaw; upside-down apple and oat mini cakes.
A plant-based morning meal consists of vegan spinach-tomato omelet, baked home fries, breakfast sunshine salad and coconut-grape muffins.
Dairy- and egg-free desserts include sweet cocoa cupcakes with chocolate frosting; chocolate-coconut cake with cherry compote; four-ingredient chocolate chip cookies.
Chickpea-tomato salad with tofu feta; escarole with Kalamata olives; garlic hummus; vegan lemon buttermilk cake.
Easy Italian recipes include spaghetti sauce, vegan-ease pizza and eggplant stack-ups.
Garden fresh recipes include roasted cauliflower cutlets with lemon-caper sauce; roasted asparagus; grape tomato, avocado and herb salad; berry parfaits with cashew-coconut cream.
A summer meal features chilled cashew, cucumber and basil soup; not-so-crabby cakes with cocktail sauce; dark chocolate truffle pudding.
Vegan party recipes include butternut squash soup with cashew cream; walnut and quinoa stuffed portobello mushrooms; kale; lime and almond salad; maple-raisin-date truffles.
Holiday stuffing casserole with kale salad; maple baked acorn squash; pumpkin pie with date-nut crust.
Pear and apple breakfast pizza; maple granola with banana whipped topping; blueberry-zucchini mini muffins.
Chickpea and quinoa salad in sweet pepper boats; marinated asparagus salad; date-nut lollipops; ginger iced tea.
Vegan German chocolate cake; zucchini-orange cupcakes with vegan vanilla cream cheese frosting; cinnamon-maple mini muffins.
Cauliflower, sweet potato and celery chowder; butternut squash with apples and cranberries; kale with creamy walnut sauce.
Seitan piccata; basmati rice; petite peas and parsnips; vanilla, maple and cinnamon tofu pudding.
Mock tuna open-face sandwiches; spinach and apple salad with maple mustard dressing; strawberry tartlets; maple mint lemonade.
Easy burrito bake; lime tortilla chips; chocolate rice pudding.
Peanut butter and jelly cookies; chewy chocolate chip cookies; cherry-chocolate taco cookies.
Quinoa and butternut squash paella; avocado-tofu salad; baked apples in parchment.
Red pepper boats with rice, mushroom and caper stuffing served with leeks and raisins; butternut bisque; raspberry fudge truffles.
Zucchini summer quiche; jicama and spinach salad; cranberry-pecan quick biscuits; chilled avocado soup.
Polenta pizza features a gluten-free crust; tortilla salad pizza; pizza tart topped with roasted vegetables.
Stuffed shells with marinara sauce; spinach salad; black forest pecan pie.
Peppers and vegan sausage; deli-style macaroni salad; New York-style blueberry cheesecake.
Oven-baked two-bean chili; potato skins; sweet and salty snack almonds; turtle cookie squares.
Penne and black bean salad; red quinoa and avocado salad; summer cucumber salad; tomato salad.
Coconut encrusted tofu cutlets; steamed green beans and carrots with orange sauce; black quinoa and crimini mushrooms; almond pudding.
Seitan loaf with tomato-mushroom gravy; twice baked potatoes; broccoli with sweet tamari-onion sauce; banana pie.
Cauliflower steaks with sweet pepper sauce; creamy cauliflower soup; paprika roasted cauliflower.
Mushroom-nut burgers; confetti oven fries; coleslaw; banana milk-less shake.
Tofu ranchero; cornbread and sweet pepper mini-muffins; pineapple, banana and strawberry smoothie.
Peanut butter mousse tartlets; chocolate candy clusters; a twist on the classic apple turnover.
Sweet-and-sour-stuffed cabbage; mashed potatoes with roasted garlic; apple walnut and cinnamon salad; coconut vegaroons.
Shish kebabs with barbecue sauce served over quinoa; kale and tomato salad; chilled choco-peanut butter cups.
Spaghetti and wheatballs; egg-free Caesar salad with cashew parmesan; pear, apple and walnut crostata.
Acorn squash with mushroom, walnut and celery stuffing; yam casserole; green beans almondine; holiday sandies cookies.
Winter warming soup; creamy broccoli soup; summer soup; penne and lettuce soup.
Mushroom stroganoff served over rotini pasta; broccoli with lemon sauce; walnut, beet and tofu salad; chocolate mousse ginger pie.
Four-ingredient leek soup; avocado and black bean confetti salad; chickpea salad; quinoa tabbouleh; banana-raspberry sorbet.
Two-bean enchilada casserole; guacamole salsa dip with tortilla chips; peeled salad; mango sorbet.
Raspberry-banana green dream smoothie; apple muffins with pumpkin seeds; Rocky Mountain toast; oatmeal.
Peanut noodles; penne with garbanzo beans and broccoli rabe; pea and white bean puttanesca; arugula, artichoke and tomato pasta.
Oven-baked Moroccan stew; quick quinoa; fig, kale and tomato salad; apple tart with blueberry glaze.
Walnut-stuffed mushrooms; roasted butternut squash with garlic; spinach with garbanzo beans and caramelized onion; lemon cake.
Double chocolate cake with chocolate ganache icing; little carrot cupcakes; oatmeal cookies with raisins and chocolate chips.
Vegan paella includes onions, peas, artichoke hearts and tomatoes; tapas; pineapple-pecan cake.
Black bean casserole served with carrot and walnut salad; tortilla oven-fried mushrooms; no bake peanut butter cookies.
Cashew and quinoa loaf with paprika and rosemary roasted red potatoes; asparagus with vegan Hollandaise sauce; flourless oatmeal lace cookies.
Pasta with broccoli and sun-dried tomatoes; warm bakery bread with herbed dipping oil; avocado cashew salad; frozen banana creamy with cocoa sprinkles.
Stuffed peppers; carrot soup; kale; chocolate ganache pudding.
Artichokes with lemon dipping sauce; baked artichokes with walnut stuffing; Italian-style stuffed artichokes; chilled artichokes with dill sauce; caramelized balsamic artichokes.
Garden vegetable basil gazpacho; zucchini fettuccine with tomato salsa; arugula and walnut pesto pasta; autumn apple crisp.
Quick lasagna rolls; basil roasted peppers; broccoli rabe with garlic; garlic bread; balsamic strawberry delight.
Triple chocolate brownies; pudding; chocolate chip banana muffins; chocolate truffle trio; eco-friendly chocolate party favors.
Vetetarian meatloaf and mashed potatoes; walnut mushroom loaf; mashed potatoes and cauliflower; sesame green beans.
Crispy portobello steaks; maple mashed sweet potatoes; roast asparagus with baked garlic and baby tomatoes; raspberry parfaits.
Cool cucumber soup served in edible bowls; sunflower avocado rolls; country-style red potato salad; peanut butter fudge; packing an earth-friendly picnic basket.
Five-ingredient guacamole; black bean chili; double-corn corn bread; nachos; sweet-and-spicy chocolate mousse.
Eggless egg salad; Reuben sandwiches; zucchini oven fries; Jazzy Vegetarian not liver; upside-down cake.
Blueberry mini biscuits; no egg scramble; cashew French toast; tomato basil pinwheel; fruit salad.
Zucchini lasagna; quick carrot orzo soup; raspberry maple tofu whip with berries.