Cauliflower and Broccoli Gratin (Vegetarian) 4 cups chopped cauliflower 4 cups chopped broccoli 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 1 cup grated Gruyère cheese Salt and pepper, to taste 1/2 cup breadcrumbs 2 tbsp melted butter Preheat oven to 375°F. Bring a large pot of water to a boil. Add cauliflower and broccoli and cook until tender, about 5-7 minutes. Drain and set aside. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until bubbly. Gradually whisk in milk and cook until thickened, about 5-7 minutes. Remove from heat and stir in Gruyère cheese. Season with salt and pepper. In a large baking dish, combine cooked cauliflower and broccoli. Pour cheese sauce over vegetables. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture over the gratin. Bake for 25-30 minutes, until bubbly and golden brown.

Cauliflower and Broccoli Gratin (Vegetarian)

4 cups chopped cauliflower 4 cups chopped broccoli 1/4 cup…
Spinach and Mushroom Stuffed Peppers (Vegetarian) 4 large bell peppers, tops removed and seeds cleaned out 1 tbsp olive oil 1 large onion, chopped 2 cloves garlic, minced 2 cups chopped mushrooms 2 cups chopped spinach 1 cup cooked brown rice 1 cup grated mozzarella cheese Salt and pepper, to taste Preheat oven to 350°F. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in mushrooms and cook until tender, about 5-7 minutes. Stir in spinach and cook until wilted, about 2-3 minutes. Remove from heat and stir in cooked brown rice and 1/2 cup of mozzarella cheese. Season with salt and pepper. Stuff each bell pepper with the spinach and mushroom mixture. Place stuffed peppers in a baking dish and top with the remaining mozzarella cheese. Cover with aluminum foil and bake for 30-35 minutes, until peppers are tender. Remove foil and bake for an additional 5 minutes, until cheese is bubbly and golden.

Spinach and Mushroom Stuffed Peppers (Vegetarian)

4 large bell peppers, tops removed and seeds cleaned out 1 tbsp…
Eggplant and Chickpea Stew (Vegan) 2 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 1 large eggplant, chopped 2 cups chopped tomatoes 2 cups cooked chickpeas 2 cups vegetable broth 1 tsp ground cumin 1 tsp paprika Salt and pepper, to taste Fresh cilantro, for garnish In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in eggplant, tomatoes, chickpeas, vegetable broth, cumin, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until eggplant is tender. Season with salt and pepper. Garnish with fresh cilantro before serving.

Eggplant and Chickpea Stew (Vegan)

2 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 1…
Lentil and Vegetable Shepherd's Pie (Vegan) 2 cups cooked green or brown lentils 1 large onion, chopped 2 cloves garlic, minced 2 cups chopped carrots 2 cups chopped celery 2 cups chopped mushrooms 2 cups vegetable broth 1/4 cup tomato paste 1 tbsp fresh thyme leaves Salt and pepper, to taste 4 cups mashed potatoes (prepared with non-dairy milk and vegan butter) Preheat oven to 350°F. In a large skillet, heat 1 tbsp of oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in carrots, celery, and mushrooms. Cook until vegetables are tender, about 10 minutes. Stir in lentils, vegetable broth, tomato paste, and thyme. Season with salt and pepper. Transfer mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the lentil mixture. Bake for 25-30 minutes, until heated through and potatoes are golden brown.

Lentil and Vegetable Shepherd’s Pie (Vegan)

2 cups cooked green or brown lentils 1 large onion, chopped 2…
Quinoa and Roasted Vegetable Salad (Vegan) 4 cups cooked quinoa 2 cups chopped red bell pepper 2 cups chopped zucchini 2 cups chopped red onion 2 cups halved cherry tomatoes 1/4 cup olive oil Salt and pepper, to taste 1/2 cup chopped fresh parsley 1/4 cup lemon juice 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 400°F. In a large bowl, toss bell pepper, zucchini, red onion, and cherry tomatoes with 1/4 cup olive oil. Season with salt and pepper. Spread vegetables on a baking sheet and roast for 20-25 minutes, until tender. In a large bowl, combine cooked quinoa, roasted vegetables, and chopped parsley. In a small bowl, whisk together lemon juice and 1/4 cup olive oil. Season with salt and pepper. Pour dressing over salad and toss to combine.

Quinoa and Roasted Vegetable Salad (Vegan)

4 cups cooked quinoa 2 cups chopped red bell pepper 2 cups…
Vegetable and Tofu Skewers (Vegan) 2 cups cubed firm tofu 2 cups cherry tomatoes 2 cups sliced bell peppers 2 cups sliced zucchini 2 cups sliced red onion 1/4 cup olive oil 1/4 cup soy sauce 1/4 cup balsamic vinegar Salt and pepper, to taste Preheat grill or grill pan to medium-high heat. Thread tofu, cherry tomatoes, bell peppers, zucchini, and red onion onto skewers. In a small bowl, whisk together olive oil, soy sauce, and balsamic vinegar. Season with salt and pepper. Brush skewers with the marinade and grill for 10-12

Vegetable and Tofu Skewers (Vegan)

2 cups cubed firm tofu 2 cups cherry tomatoes 2 cups sliced…
Pesto and Vegetable Flatbread (Vegetarian) 4 large flatbreads or naan bread 1 cup prepared pesto 2 cups thinly sliced zucchini 2 cups thinly sliced bell peppers 2 cups thinly sliced red onion 2 cups cherry tomatoes, halved 2 cups grated mozzarella cheese Fresh basil leaves, for garnish Preheat oven to 400°F. Spread a thin layer of pesto onto each flatbread. Top with zucchini, bell peppers, red onion, cherry tomatoes, and mozzarella cheese. Place flatbreads on a baking sheet and bake for 10-12 minutes, until cheese is melted and bubbly. Garnish with fresh basil leaves before serving.

Pesto and Vegetable Flatbread (Vegetarian)

4 large flatbreads or naan bread 1 cup prepared pesto 2 cups…
Lentil and Vegetable Curry (Vegan) 2 tbsp coconut oil 1 large onion, chopped 3 cloves garlic, minced 2 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp cayenne pepper (optional) 4 cups vegetable broth 2 cups green or brown lentils, rinsed and drained 2 cups chopped carrots 2 cups chopped cauliflower 2 cups chopped spinach Salt and pepper, to taste Fresh cilantro, for garnish In a large pot, heat coconut oil over medium heat. Add onion and garlic, and cook until softened, about 5 minutes. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Add vegetable broth, lentils, carrots, and cauliflower. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until lentils are tender. Stir in chopped spinach and cook for an additional 5 minutes. Season with salt and pepper. Garnish with fresh cilantro before serving.

Lentil and Vegetable Curry (Vegan)

2 tbsp coconut oil 1 large onion, chopped 3 cloves garlic,…
Vegetable Paella (Vegan) 2 tbsp olive oil 2 cups chopped onion 2 cups chopped bell peppers 2 cups chopped tomatoes 2 cups sliced zucchini 2 cups artichoke hearts 1 tbsp paprika 1 tsp saffron threads 5 cups vegetable broth 2 cups Arborio rice Salt and pepper, to taste 1/4 cup chopped fresh parsley Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell peppers, tomatoes, zucchini, and artichoke hearts. Cook until vegetables are softened, about 5-7 minutes. Stir in paprika, saffron, vegetable broth, and Arborio rice. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed. Season with salt and pepper. Garnish with fresh parsley before serving.

Vegetable Paella (Vegan)

2 tbsp olive oil 2 cups chopped onion 2 cups chopped bell peppers 2…
Spinach and Artichoke Stuffed Shells (Vegetarian) 20 jumbo pasta shells, cooked according to package instructions 2 cups chopped fresh spinach 2 cups chopped artichoke hearts 1 cup ricotta cheese 1 cup grated mozzarella cheese 1/4 cup grated Parmesan cheese Salt and pepper, to taste 2 cups marinara sauce Preheat oven to 375°F. In a large bowl, mix together spinach, artichoke hearts, ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper. Stuff the cooked pasta shells with the spinach-artichoke mixture and place them in a baking dish. Pour marinara sauce over the shells and bake for 25-30 minutes, until heated through and bubbly.

Spinach and Artichoke Stuffed Shells (Vegetarian)

20 jumbo pasta shells, cooked according to package instructions 2…
Quinoa Stuffed Tomatoes (Vegan) 10 large tomatoes, tops removed and seeds scooped out 5 cups cooked quinoa 2 cups chopped spinach 2 cups chopped fresh basil 1 cup chopped red onion 1 cup chopped black olives 1/4 cup balsamic vinegar Salt and pepper, to taste Preheat oven to 375°F. In a large bowl, mix together quinoa, spinach, basil, red onion, black olives, and balsamic vinegar. Season with salt and pepper. Stuff the tomatoes with the quinoa mixture and place them in a baking dish. Bake for 20-25 minutes, until tomatoes are tender and the filling is heated through.

Quinoa Stuffed Tomatoes (Vegan)

10 large tomatoes, tops removed and seeds scooped out 5 cups…
Eggplant Parmesan (Vegetarian) 5 medium eggplants, sliced into 1/2-inch-thick rounds 2 cups all-purpose flour 4 large eggs, beaten 3 cups breadcrumbs 2 cups marinara sauce 2 cups grated mozzarella cheese 1 cup grated Parmesan cheese Preheat oven to 375°F. Dredge the eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs. Place the breaded eggplant slices on a baking sheet and bake for 20-25 minutes, until golden brown. In a large baking dish, layer the eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all the ingredients are used up, finishing with a layer of cheese on top. Bake for 25-30 minutes, until the cheese is melted and bubbly.

Eggplant Parmesan (Vegetarian)

5 medium eggplants, sliced into 1/2-inch-thick rounds 2 cups…
Vegan Stuffed Peppers with Rice and Beans 10 large bell peppers, tops removed and seeded 5 cups cooked rice 2 cups kidney beans, drained and rinsed 2 cups corn 2 cups salsa 2 cups chopped cilantro Salt and pepper, to taste Preheat oven to 375°F. In a large bowl, mix rice, kidney beans, corn, salsa, and cilantro. Season with salt and pepper. Stuff the bell peppers with the rice mixture and place them in a baking dish. Bake for 30-40 minutes, until peppers are tender and the filling is heated through.

Vegan Stuffed Peppers with Rice and Beans

10 large bell peppers, tops removed and seeded 5 cups cooked…
Lentil and Vegetable Pot Pie (Vegan) 2 tbsp olive oil 2 cups chopped onion 2 cups diced carrots 2 cups diced celery 2 cups cooked green lentils 2 cups vegetable broth 1 tsp dried thyme Salt and pepper, to taste 1 sheet vegan puff pastry, thawed Preheat oven to 375°F. In a large skillet over medium heat, combine onion, carrots, celery, lentils, vegetable broth, and thyme. Cook until the vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish. Roll out the puff pastry sheet and place it on top of the lentil mixture, pressing the edges to seal. Cut a few slits in the top for steam to escape. Bake for 25-30 minutes, until the pastry is golden and the filling is bubbly.

Lentil and Vegetable Pot Pie (Vegan)

2 tbsp olive oil 2 cups chopped onion 2 cups diced carrots 2…
Sweet Potato and Black Bean Tacos (Vegan) 2 tbsp olive oil 2 cups cubed sweet potatoes 2 cups black beans, drained and rinsed 1 cup chopped onion 1 cup chopped bell pepper 1 tbsp taco seasoning 20 small corn tortillas Toppings: avocado, salsa, lime wedges Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook until tender, about 10 minutes. Stir in black beans, onion, bell pepper, and taco seasoning. Cook until the vegetables are softened, about 5-7 minutes. Serve the mixture on corn tortillas with desired toppings.

Sweet Potato and Black Bean Tacos (Vegan)

2 tbsp olive oil 2 cups cubed sweet potatoes 2 cups black beans,…
Spicy Thai Coconut Soup (Vegan) 2 tbsp coconut oil 2 cups chopped onion 2 tbsp red curry paste 6 cups vegetable broth 2 cans coconut 2 cups sliced mushrooms 2 cups chopped bell peppers 2 cups chopped zucchini 1 cup chopped fresh cilantro 1/4 cup lime juice Salt and pepper, to taste Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Stir in red curry paste and cook for 1 minute. Add vegetable broth and coconut milk, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in mushrooms, bell peppers, and zucchini. Cook until the vegetables are tender, about 5-7 minutes. Stir in cilantro and lime juice. Season with salt and pepper.

Spicy Thai Coconut Soup (Vegan)

2 tbsp coconut oil 2 cups chopped onion 2 tbsp red curry paste 6…
Mediterranean Couscous Salad (Vegan) 5 cups cooked couscous 2 cups halved cherry tomatoes 2 cups sliced cucumber 1 cup pitted kalamata olives 1 cup thinly sliced red onion 1/4 cup olive oil 1/4 cup lemon juice Salt and pepper, to taste In a large bowl, combine couscous, cherry tomatoes, cucumber, kalamata olives, and red onion. Whisk together olive oil and lemon juice, then pour over the salad. Season with salt and pepper, and toss to combine.

Mediterranean Couscous Salad (Vegan)

5 cups cooked couscous 2 cups halved cherry tomatoes 2 cups…
Polenta with Roasted Vegetables (Vegan) 10 cups cooked polenta 2 cups cherry tomatoes, halved 2 cups chopped zucchini 2 cups chopped bell peppers 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Serve the roasted vegetables over cooked polenta.

Polenta with Roasted Vegetables (Vegan)

10 cups cooked polenta 2 cups cherry tomatoes, halved 2 cups…
Veggie and Tofu Stir-Fry with Peanut Sauce (Vegan) high resolution, ghibli inspired, 4k

Veggie and Tofu Stir-Fry with Peanut Sauce (Vegan)

2 tbsp vegetable oil 5 cups cubed firm tofu 2 cups sliced bell…
Stuffed Portobello Mushrooms with Spinach and Quinoa (Vegan) 10 large portobello mushrooms, stems and gills removed 2 tbsp olive oil 2 cups chopped onion 2 cups cooked quinoa 2 cups chopped fresh spinach 1/2 cup nutritional yeast Salt and pepper, to taste Preheat oven to 375°F. Place the portobello mushrooms on a baking sheet, cap side down. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in quinoa, spinach, and nutritional yeast. Season with salt and pepper. Spoon the mixture into the mushroom caps. Bake for 20-25 minutes, until the mushrooms are tender and the filling is heated through.

Stuffed Portobello Mushrooms with Spinach and Quinoa (Vegan)

10 large portobello mushrooms, stems and gills removed 2 tbsp…
Lentil and Mushroom Stroganoff (Vegan)

Lentil and Mushroom Stroganoff (Vegan)

2 tbsp olive oil 2 cups chopped onion 2 cups sliced mushrooms 2…
Butternut Squash and Kale Risotto (Vegetarian) 2 tbsp olive oil 2 cups chopped onion 2 cups Arborio rice 1 cup white wine 6 cups vegetable broth, warmed 2 cups cubed butternut squash 2 cups chopped kale 1/2 cup grated Parmesan cheese Salt and pepper, to taste Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in Arborio rice and cook for 2 minutes. Add white wine and cook until absorbed. Gradually add warmed vegetable broth, one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. When the rice is almost fully cooked, stir in butternut squash and kale. Cook until the vegetables are tender, and the risotto is creamy. Stir in Parmesan cheese and season with salt and pepper.

Butternut Squash and Kale Risotto (Vegetarian)

2 tbsp olive oil 2 cups chopped onion 2 cups Arborio rice 1…
Greek Salad with Chickpeas (Vegan) 10 cups chopped romaine lettuce 2 cups halved cherry tomatoes 2 cups sliced cucumber 1 cup pitted kalamata olives 1 cup thinly sliced red onion 2 cans chickpeas, drained and rinsed 1 cup store-bought or homemade Greek dressing In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, kalamata olives, red onion, and chickpeas. Drizzle with Greek dressing and toss to combine.

Greek Salad with Chickpeas (Vegan)

10 cups chopped romaine lettuce 2 cups halved cherry tomatoes 2…
Tomato and Olive Spaghetti (Vegan) 10 cups cooked spaghetti 2 cups chopped cherry tomatoes 1 cup pitted kalamata olives, halved 1/4 cup olive oil 1/4 cup chopped fresh basil Salt and pepper, to taste Toss cooked spaghetti with cherry tomatoes, kalamata olives, olive oil, and basil. Season with salt and pepper and serve. Vegetable and Bean Chili (Vegan)

Tomato and Olive Spaghetti (Vegan)

10 cups cooked spaghetti 2 cups chopped cherry tomatoes 1 cup…
Lentil Shepherd's Pie (Vegan) 2 cups cooked green lentils 2 cups diced carrots 2 cups diced celery 1 cup chopped onion 1 cup vegetable broth 1 tsp dried thyme Salt and pepper, to taste 5 cups mashed potatoes (use plant-based milk and butter for vegan option) Preheat oven to 375°F. In a large skillet over medium heat, combine lentils, carrots, celery, onion, vegetable broth, and thyme. Cook until vegetables are tender, about 10-15 minutes. Season with salt and pepper. Transfer the lentil mixture to a large baking dish and top with mashed potatoes. Bake for 25-30 minutes, until the potatoes are golden and the filling is bubbly.

Lentil Shepherd’s Pie (Vegan)

2 cups cooked green lentils 2 cups diced carrots 2 cups diced…
Cauliflower Fried Rice (Vegan) 2 tbsp vegetable oil 5 cups cauliflower rice 2 cups frozen mixed vegetables 2 cups chopped pineapple 1/4 cup soy sauce 2 tbsp sesame oil 1/4 cup chopped green onions Heat vegetable oil in a large skillet over medium heat. Add cauliflower rice and cook for 5 minutes, until softened. Stir in mixed vegetables and pineapple, and cook for another 5 minutes. Add soy sauce, sesame oil, and green onions, and cook until heated through.

Cauliflower Fried Rice (Vegan)

2 tbsp vegetable oil 5 cups cauliflower rice 2 cups frozen…
Pesto Pasta with Roasted Vegetables (Vegetarian) 2 cups cherry tomatoes, halved 2 cups chopped zucchini 2 cups chopped bell peppers 1/4 cup olive oil Salt and pepper, to taste 10 cups cooked pasta 2 cups store-bought or homemade pesto Preheat oven to 400°F. Toss cherry tomatoes, zucchini, and bell peppers with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender. Toss cooked pasta with pesto and roasted vegetables, and serve.

Pesto Pasta with Roasted Vegetables (Vegetarian)

2 cups cherry tomatoes, halved 2 cups chopped zucchini 2 cups…
Stuffed Eggplant with Couscous (Vegan) 5 medium eggplants, halved lengthwise 2 tbsp olive oil 2 cups chopped onion 2 cups cooked couscous 1 cup chopped tomatoes 1 cup chopped fresh mint Salt and pepper, to taste Preheat oven to 375°F. Scoop out the flesh of the eggplants, leaving a 1/2-inch-thick shell. Chop the eggplant flesh and set aside. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in chopped eggplant, couscous, tomatoes, and mint. Season with salt and pepper. Spoon the mixture into the eggplant shells and place them in a baking dish. Bake for 30-40 minutes, until eggplants are tender.

Stuffed Eggplant with Couscous (Vegan)

5 medium eggplants, halved lengthwise 2 tbsp olive oil 2 cups…
Grilled Vegetable and Quinoa Salad (Vegan) 5 cups cooked quinoa 2 cups grilled zucchini, sliced 2 cups grilled bell peppers, sliced 2 cups grilled eggplant, sliced 1 cup chopped fresh parsley 1/4 cup olive oil 1/4 cup lemon juice Salt and pepper, to taste In a large bowl, combine quinoa, grilled vegetables, and parsley. Whisk together olive oil and lemon juice, then pour over the salad. Season with salt and pepper, and toss to combine.

Grilled Vegetable and Quinoa Salad (Vegan)

5 cups cooked quinoa 2 cups grilled zucchini, sliced 2 cups…
Chickpea and Spinach Curry (Vegan) 2 tbsp coconut oil 2 cups chopped onion 2 tbsp curry powder 2 cans chickpeas, drained and rinsed 2 cups diced tomatoes 2 cups chopped fresh spinach 1 can coconut milk Salt and pepper, to taste Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Stir in curry powder, chickpeas, and tomatoes. Cook for 5 minutes. Add spinach and coconut milk, and simmer for 10-15 minutes, until heated through. Season with salt and pepper. served in warm light, shadows, light from the side, wooden table, cutlery

Chickpea and Spinach Curry (Vegan)

2 tbsp coconut oil 2 cups chopped onion 2 tbsp curry powder 2…
Vegetable and Tofu Stir-Fry (Vegan) 2 tbsp vegetable oil 5 cups cubed firm tofu 2 cups sliced bell peppers 2 cups sliced zucchini 2 cups chopped broccoli 1 cup teriyaki sauce Heat vegetable oil in a large skillet or wok over medium heat. Add tofu and cook until golden brown. Remove tofu from the skillet and set aside. Add bell peppers, zucchini, and broccoli to the skillet, and cook until tender-crisp. Stir in tofu and teriyaki sauce, cooking until heated through. Spinach and Feta Stuffed Mushrooms (Vegetarian) 10 large button mushrooms, stems removed 2 cups chopped fresh spinach 1 cup crumbled feta cheese 1/2 cup breadcrumbs 1/4 cup olive oil Salt and pepper, to taste Preheat oven to 375°F. In a bowl, mix spinach, feta, breadcrumbs, and olive oil. Season with salt and pepper. Stuff the mushroom caps with the mixture and place them on a baking sheet. Bake for 20-25 minutes, until mushrooms are tender and the filling is golden.

Vegetable and Tofu Stir-Fry (Vegan)

2 tbsp vegetable oil 5 cups cubed firm tofu 2 cups sliced bell…
Roasted Beet and Goat Cheese Salad (Vegetarian) 10 cups mixed greens 5 cups roasted beets, peeled and diced 5 cups crumbled goat cheese 2 cups chopped walnuts 1 cup balsamic vinaigrette Toss mixed greens with roasted beets, goat cheese, and walnuts. Drizzle with balsamic vinaigrette and serve. Tomato and Basil Bruschetta (Vegan) 10 cups diced tomatoes 1 cup chopped fresh basil 1/2 cup minced red onion 1/4 cup balsamic vinegar 1/4 cup olive oil Salt and pepper, to taste 1 large baguette, sliced and toasted Mix tomatoes, basil, red onion, balsamic vinegar, and olive oil in a bowl. Season with salt and pepper. Spoon the mixture onto toasted baguette slices and serve.

Roasted Beet and Goat Cheese Salad (Vegetarian)

10 cups mixed greens 5 cups roasted beets, peeled and diced 5…
Vegetable Curry (Vegan) 2 tbsp coconut oil 2 cups chopped onion 2 tbsp curry powder 2 cups cubed sweet potato 2 cups chopped bell peppers 2 cups cauliflower florets 2 cups diced tomatoes 1 can coconut milk Salt and pepper, to taste Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Stir in curry powder, sweet potato, bell peppers, and cauliflower. Cook for 5 minutes. Add tomatoes and coconut milk, and simmer for 20-25 minutes, until vegetables are tender. Season with salt and pepper.

Vegetable Curry (Vegan)

2 tbsp coconut oil 2 cups chopped onion 2 tbsp curry powder 2…
Quinoa Stuffed Bell Peppers (Vegan) 10 large bell peppers, tops removed and seeded 5 cups cooked quinoa 2 cups black beans, drained and rinsed 2 cups corn 2 cups salsa 2 cups chopped cilantro Salt and pepper, to taste Preheat oven to 375°F. In a large bowl, mix quinoa, black beans, corn, salsa, and cilantro. Season with salt and pepper. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Bake for 30-40 minutes, until peppers are tender and the filling is heated through.

Quinoa Stuffed Bell Peppers (Vegan)

10 large bell peppers, tops removed and seeded 5 cups cooked…
Lentil Shepherd's Pie (Vegan) 4 cups cooked green lentils 2 tbsp olive oil 2 cups chopped onion 2 cups diced carrots 2 cups frozen peas 1 cup vegetable broth 10 cups mashed potatoes Salt and pepper, to taste Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook until softened. Stir in cooked lentils, peas, and vegetable broth. Season with salt and pepper. Transfer the mixture to a baking dish and top with mashed potatoes. Bake for 30-35 minutes, until the filling is bubbly and the potatoes are golden.

Lentil Shepherd’s Pie (Vegan)

4 cups cooked green lentils 2 tbsp olive oil 2 cups chopped…
Stuffed Portobello Mushrooms (Vegetarian) 10 large portobello mushrooms, stems and gills removed 2 cups chopped spinach 2 cups ricotta cheese 1 cup grated Parmesan cheese 1 cup chopped sun-dried tomatoes Salt and pepper, to taste Preheat oven to 375°F. Mix spinach, ricotta, Parmesan, and sun-dried tomatoes in a bowl. Season with salt and pepper. Stuff the mushroom caps with the mixture, and bake for 20-25 minutes, until mushrooms are tender and the filling is heated through.

Stuffed Portobello Mushrooms (Vegetarian)

10 large portobello mushrooms, stems and gills removed 2 cups…
Vegan Pesto Pasta (Vegan) 10 cups cooked pasta 2 cups fresh basil leaves 1 cup pine nuts 4 cloves garlic 1 cup olive oil 1 cup nutritional yeast Salt and pepper, to taste Combine basil, pine nuts, garlic, olive oil, and nutritional yeast in a food processor, blending until smooth. Season with salt and pepper. Toss the pesto with cooked pasta and serve

Vegan Pesto Pasta (Vegan)

10 cups cooked pasta 2 cups fresh basil leaves 1 cup pine nuts 4…
Eggplant Parmesan (Vegetarian) 10 cups sliced eggplant Salt 5 cups all-purpose flour 10 beaten eggs 5 cups breadcrumbs 4 cups marinara sauce 5 cups shredded mozzarella cheese 2 cups grated Parmesan cheese Sprinkle eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry. Preheat oven to 375°F. Dredge eggplant slices in flour, then dip in beaten egg, and coat with breadcrumbs. Arrange eggplant slices in a baking dish, layering with marinara sauce, mozzarella, and Parmesan. Bake for 45 minutes or until golden and bubbly.

Eggplant Parmesan (Vegetarian)

10 cups sliced eggplant Salt 5 cups all-purpose flour 10 beaten…
Grilled Vegetable Skewers (Vegan) 5 cups chopped bell peppers 5 cups chopped zucchini 5 cups chopped red onion 5 cups cherry tomatoes 10 wooden or metal skewers bbq fire warm light

Grilled Vegetable Skewers (Vegan)

5 cups chopped bell peppers 5 cups chopped zucchini 5 cups…
Chickpea and Spinach Stew (Vegan)

Chickpea and Spinach Stew (Vegan)

2 tbsp olive oil 2 cups chopped onion 4 cloves garlic, minced 2…
Mushroom Stroganoff (Vegetarian) 4 tbsp butter 4 cups sliced mushrooms 2 cups diced onions 4 cloves garlic, minced 4 cups vegetable broth 2 cups sour cream 1/4 cup all-purpose flour Salt and pepper, to taste 10 cups cooked egg noodles Melt butter in a large skillet over medium heat. Add mushrooms, onions, and garlic; cook until tender. In a bowl, whisk together vegetable broth, sour cream, and flour. Pour into the skillet, stirring to combine. Cook until thickened, about 5 minutes. Season with salt and pepper. Serve over cooked egg noodles.

Mushroom Stroganoff (Vegetarian)

4 tbsp butter 4 cups sliced mushrooms 2 cups diced onions 4…
Cauliflower Fried Rice (Vegetarian) 2 large cauliflower heads, grated or processed into rice-like texture 4 tbsp sesame oil 2 cups frozen peas and carrots 2 cups diced bell peppers 1 cup chopped green onions 10 eggs, beaten 1/2 cup soy sauce Salt and pepper, to taste In a large skillet or wok, heat sesame oil over medium heat. Add peas, carrots, bell peppers, and green onions. Cook for 3-4 minutes. Push vegetables to the side and scramble eggs in the skillet. Mix eggs with vegetables, add cauliflower rice, and stir in soy sauce. Cook for 5-7 minutes, seasoning with salt and pepper as needed.

Cauliflower Fried Rice (Vegetarian)

2 large cauliflower heads, grated or processed into rice-like…
Lentil and Vegetable Curry (Vegan),warm light, served on wooden table, cutlery,

Lentil and Vegetable Curry (Vegan)

2 cups dried green lentils, rinsed and drained 2 tbsp vegetable…
Quinoa Stuffed Bell Peppers (Vegan), warm light, served on wooden table, cutlery,

Quinoa Stuffed Bell Peppers (Vegan)

5 cups cooked quinoa 10 bell peppers, tops removed and seeds…