Green coconut curry with asparagus, tofu, carrots, and portobellas.

Stuffed peppadew peppers with vegan cream cheese combined with kalamata and green olives.

Chipotle Roasted Vegetables with Avocado, Mixed Greens, and Pumpkin Seeds in a Walnut Oil Vinaigrette

Mexican Hot Chocolate with Ancho Chile, frothed with a molinillo.

Thai Red Curry Soup with vegetables in a red curry coconut broth with fresh basil.

Brazilian Stew with habanero, coconut milk, and Budweiser? Trust me, it works.

Garlicky Penne with Baby Spinach. Garlic’s got your back three different ways in this vampire slayer’s favorite.

Lentil and Vegetable Soup with a little cinnamon for a touch of warm Fall flavor. Vegan too!

Sweet Potato Bites with Creamy Chipotle Black Bean Spread

Vegan Taco Salad with sunflower shoots, fresh corn, and sugar snap peas.

Penne with Orange Tomatoes, Green Beans, and Tofu in Balsamic Vinaigrette

Arroz Verde. Rice cooking, I fear you no more.

Rum Punch…makes any day feel like vacation.

Garlicky Spanish Potatoes with ancho chile powder and fire roasted tomatoes. All this and vegan too.

Tangy Barbecued Tofu. It’s what’s for dinner, vegan style.

This vegan pesto stays brighter with a special ingredient.

Sunny Corn Chowder, vegan style.

Got basil? Try the delicious combo of vegan pesto and cannellini spread on crostini.

Roasted Poblanos with Baby ‘Bellos and Vegan Sausage