Marinated tofu adds a salty snap to this salad with pepperoncini, kalamata olives & cucumbers with lemon dressing over romaine

Simple stir-fried bok choy with ginger and garlic

Acorn squash stuffed with a mixture of lentils, vegetables, pecans, dried cranberries and herbs.

Asparagus, Jicama and Olive Salad with Grapefruit Thyme Dressing

An easy vegan chili packed with beans, corn and a healthy kick of spices.

Tortilla chips topped with spicy ground soy crumbles, jalapenos, tomato, olives and non-dairy cheese.

Simple spaghetti squash

Vegetable nut loaf packed with seeds, lentils, and mushrooms.

Cranberry Beans with Sun-Dried Tomato and Parsley Pesto

Sweet Potato, Brussels Sprouts and Red Pepper Hash. The perfect brunch dish!

This versatile chimichurri sauce is an essential component of Argentinian cuisine

Cardamom Poached Nectarines. Serve with yogurt or cream.

Stuffed Poblano Peppers (vegan)

White bean, lacinato kale and tomato salad spiked with black Kalamata olives. (vegan)

Easy roasted tomato salsa for recipes or dipping

Creamy kale and avocado salad with tomato and hemp seeds.

Delicious tofu spread with fresh parsley, basil and scallions.

Sweet and savory eggplant stir fry with crunchy green snow peas.

Spinach-stuffed mushrooms (vegan/vegetarian).

Iced Watermelon Blackberry Cooler – a revitalizing summer sipper sweetened only with fresh fruit.

Creamy pureed fava beans are enlivened by fresh lemon juice and the sweetness of sauteed leeks.

Silky No-Bake Strawberry Lime Pie with Almond Crust (Vegan).