A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
Spicy Sweet Potato and Black Bean Tacos
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
These spinach and feta stuffed baked mushrooms make a great party appetizer. Top each mushroom with a little prepared tzatziki.
Eggplant and White Bean Casserole
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
Portobello Mushroom and Corn Tacos
Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Crabbyless Crab Cake Sandwich
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Baked Stuffed Eggplant
Sautéed eggplant, tomato, bell pepper, onion and feta baked in an eggplant shell with crumb topping
Butternut & Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Kung Pao Cauliflower
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.