Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Forget takeout! This vegetarian stir-fry combines roasted cauliflower, red peppers and green onions in a chili garlic sauce you can find in your grocery store.
A twist on a classic Mexican street treat, roasted corn, radishes and cheese get mixed with greens and topped with avocado and crunchy tortilla straws. It gets drizzled with a Chipotle Vinaigrette.