Zucchini lasagna; quick carrot orzo soup; raspberry maple tofu whip with berries.
Blueberry mini biscuits; no egg scramble; cashew French toast; tomato basil pinwheel; fruit salad.
Eggless egg salad; Reuben sandwiches; zucchini oven fries; Jazzy Vegetarian not liver; upside-down cake.
Five-ingredient guacamole; black bean chili; double-corn corn bread; nachos; sweet-and-spicy chocolate mousse.
Cool cucumber soup served in edible bowls; sunflower avocado rolls; country-style red potato salad; peanut butter fudge; packing an earth-friendly picnic basket.
Crispy portobello steaks; maple mashed sweet potatoes; roast asparagus with baked garlic and baby tomatoes; raspberry parfaits.
Vetetarian meatloaf and mashed potatoes; walnut mushroom loaf; mashed potatoes and cauliflower; sesame green beans.
Triple chocolate brownies; pudding; chocolate chip banana muffins; chocolate truffle trio; eco-friendly chocolate party favors.
Quick lasagna rolls; basil roasted peppers; broccoli rabe with garlic; garlic bread; balsamic strawberry delight.
Garden vegetable basil gazpacho; zucchini fettuccine with tomato salsa; arugula and walnut pesto pasta; autumn apple crisp.
Artichokes with lemon dipping sauce; baked artichokes with walnut stuffing; Italian-style stuffed artichokes; chilled artichokes with dill sauce; caramelized balsamic artichokes.
Stuffed peppers; carrot soup; kale; chocolate ganache pudding.
Pasta with broccoli and sun-dried tomatoes; warm bakery bread with herb dipping oil; avocado cashew salad; frozen banana creamy with cocoa sprinkles.
Cashew and quinoa loaf with paprika and rosemary roasted red potatoes; asparagus with vegan hollandaise sauce; flourless oatmeal lace cookies.
Black bean casserole served with carrot and walnut salad; tortilla oven-fried mushrooms; no bake peanut butter cookies.
Vegan paella includes onions, peas, artichoke hearts and tomatoes; tapas; pineapple-pecan cake.
Double chocolate cake with chocolate ganache icing; little carrot cupcakes; oatmeal cookies with raisins and chocolate chips.
Walnut-stuffed mushrooms; roasted butternut squash with garlic; spinach with garbanzo beans and caramelized onion; lemon cake.
Oven-baked Moroccan stew; quick quinoa; fig, kale and tomato salad; apple tart with blueberry glaze.
Peanut noodles; penne with garbanzo beans and broccoli rabe; pea and white bean puttanesca; arugula, artichoke and tomato pasta.
Raspberry-banana green dream smoothie; apple muffins with pumpkin seeds; Rocky Mountain toast; oatmeal.
Two-bean enchilada casserole; guacamole salsa dip with tortilla chips; peeled salad; mango sorbet.
Four-ingredient leek soup; avocado and black bean confetti salad; chickpea salad; quinoa tabbouleh; banana-raspberry sorbet.
Mushroom stroganoff served over rotini pasta; broccoli with lemon sauce; walnut, beet and tofu salad; chocolate mousse ginger pie.
Winter warming soup; creamy broccoli soup; summer soup; penne and lettuce soup.
Acorn squash with mushroom, walnut and celery stuffing; yam casserole; green beans almondine; holiday sandies cookies.
Spaghetti and wheatballs; egg-free Caesar salad with cashew parmesan; pear, apple and walnut crostata.
Shish kebabs with barbecue sauce served over quinoa; kale and tomato salad; chilled choco-peanut butter cups.
Sweet-and-sour-stuffed cabbage; mashed potatoes with roasted garlic; apple walnut and cinnamon salad; coconut vegaroons.
Peanut butter mousse tartlets; chocolate candy clusters; a twist on the classic apple turnover.
Tofu ranchero; cornbread and sweet pepper mini-muffins; pineapple, banana and strawberry smoothie.
Mushroom-nut burgers; confetti oven fries; coleslaw; banana milk-less shake.
Cauliflower steaks with sweet pepper sauce; creamy cauliflower soup; paprika roasted cauliflower.
Seitan loaf with tomato-mushroom gravy; twice baked potatoes; broccoli with sweet tamari-onion sauce; banana pie.
Coconut encrusted tofu cutlets; steamed green beans and carrots with orange sauce; black quinoa and crimini mushrooms; almond pudding.
Penne and black bean salad; red quinoa and avocado salad; summer cucumber salad; tomato salad.
Oven-baked two-bean chili; potato skins; sweet and salty snack almonds; turtle cookie squares.
Peppers and vegan sausage; deli-style macaroni salad; New York-style blueberry cheesecake.
Stuffed shells with marinara sauce; spinach salad; black forest pecan pie.
Polenta pizza features a gluten-free crust; tortilla salad pizza; pizza tart topped with roasted vegetables.
Zucchini summer quiche; jicama and spinach salad; cranberry-pecan quick biscuits; chilled avocado soup.
Red pepper boats with rice, mushroom and caper stuffing served with leeks and raisins; butternut bisque; raspberry fudge truffles.
Quinoa and butternut squash paella; avocado-tofu salad; baked apples in parchment.
Host Laura Theodore prepares a bountiful autumn meal. Special guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley. Featuring produce from the local farm market, this colorful menu includes hearty "Cauliflower, Sweet Potato and Celery Chowder", filling "Butternut Squash with Apples and Cranberries", and flavorful "Steamed Kale with Walnut “Cream” Sauce".
Vegan pantry polenta lasagna; garlicky roasted green peppers; apple ramekins with coconut-oat crunch, featuring apples, cinnamon, sugar and maple syrup.
One-pan vegan dishes include barbecue tempeh triangles, red potato oven fries, chili roasted broccoli and mushrooms, roasted courgette slices and summer squash slices.
Oven-fried tofu nuggets; easy green beans; corn on the cob with vegan basil butter; orange pie with chocolate chip cookie crust, drizzled with vegan vanilla-cream date caramel.
Spicy aubergine rollatini with vegan chive ricotta; brown basmati rice; maple-espresso chocolate mousse topped with vegan tangerine whipped cream.
A vegan family meal featuring black bean burgers and polenta cottage fries; coleslaw.
Red lentil and baby bok choy soup; confetti potato salad with mini pepper rings, baby potatoes, celery and olives; blueberry, oatmeal and walnut bars.
Italian-style vegan meatloaf; a side dish of cauliflower, potato and spinach; coconut-chocolate chip quick cake.
Two-bean vegan chili featuring vegan burger patties and dairy-free sour cream; vegan buttermilk cornbread; Sriracha-lime guacamole.
Fresh blueberry soup with vegan orange cream; chickpea and artichoke salad; vegan and gluten-free pina colada muffins.
Pumpkin pie spiced butternut squash soup; festive stuffed peppers featuring quinoa, pecans and spinach; date-nut snowballs.
Spaghetti and vegan "meatballs" with walnuts, pecans and chickpeas; vegan antipasto with roasted asparagus, basil roasted peppers, olives and vegan cheese; garlic bread; vegan chocolate cupcakes.
Pecan-stuffed courgette boats served with maple sweet potatoes; happy apple cake.
Lemony quinoa salad with fresh herbs, including basil, parsley, chickpeas, and a lemon dressing; summer peaches and lemon "cream" tart featuring a crisp pecan-oat pie crust; maple lemonade.
Vegan and gluten-free big barbecue burgers served with oven fries; frozen banana "nice cream."
A plant-based luncheon menu includes tomato, chickpea and red pepper salad with basil and lentil-veggie curry soup; lemon-blueberry oat cake.
A family-style menu featuring tofu tomato bake, crisp green salad with peppers, tomatoes and sunflower seeds and Laura's jazzy cookies.
Family-friendly vegan salads; country-style red potato salad; eggless egg salad paired with tomatoes, lettuce and dill pickles or served as a sandwich filling; mixed baby greens salad featuring a balsamic dressing.
Vegan meatloaf muffins featuring tofu, pecans and seasonings; mashed carrots and potatoes with rosemary; chocolate brownies.
Cinnamon-spiced quinoa porridge; oat-date breakfast treats; vegan smoked maple "bacon"; maple tofu whip with fresh berries.
Roasted vegetable torte served with summer tomato and basil salad; an easy-to-prepare vegan dessert charcuterie board.