Meatless Recipes Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette Springthyme Grain Bowl Springtime Sweet Potato Enchiladas with Cilantro Farro Falafel Chickpea Sandwiches 32-Bean Tacos Lentil and Cauliflower Curry Tacos Roasted Sweet Potatoes with Lentils and Tahini Dressing Lemony Marinated Lentils with Walnuts and Goat Cheese Lemony Marinated Lentils Jalapeño Black Bean Veggie Burgers with Avocado Crema Spring Herb and Vegetable Pasta Red Thai Coconut Curry with Winter Vegetables Carrots with Watercress & Hazelnuts Spring Asparagus and Leek Frittata Wild Mushroom Risotto Creamy Mushroom Lentil Soup with Sourdough Croutons Vegetable Broth Seeded Whole Wheat Quick Bread One-Pot Sweet Potato and Kale Stew Mushroom, Arugula and Tomato Baked Eggs Herb and Garlic Marinated Mushrooms Autumn Harvest Sambusas & Kale Salad With Apple Maple Corn Vinaigrette Wild Rice Pilaf Stuffed Acorn Squash Root Vegetable Ratatouille Tofu and Veggie Noodle Soup in a Jar Smoked Broccolini with Shallots and Almonds Marinated and Seared Zucchini and Eggplant Grilled Brined Carrots and Beets with Yogurt Dill Sauce Summer Fattoush Salad Heirloom Tomato Burrata Pizza Brussels & Harissa Naan Pizza Lemon, Asparagus & Arugula Naan Pizza Spiraled Greek Cucumber Salad Roasted Root Vegetables with Meyer Lemons Vegan Kale, White Bean & Sausage Soup Moroccan Winter Vegetable Stew Sweet Potato Fajitas Butter Basted Cauliflower with Gremolata Creamy Polenta with Mushrooms Tofu Breakfast Hash Curried Lentils Vegan Tempeh Swedish “Meatballs” Blackberry & Goat Cheese Naan Pizza Chickpeas and Farro Base Recipe Kernza Pilaf Vegan Jackfruit Bolognese Sauce Layered Eggplant Parmesan Spaghetti Squash Tempeh Bowls
