Ratatouille
A classic Provençal vegetable stew of eggplant, zucchini, bell peppers, tomatoes, and onion, simmered together with garlic and herbs until tender.
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Kung Pao Seitan Stir-Fry
Chewy seitan chunks stir-fried with red bell peppers, dried chilies, and roasted peanuts in a sweet, savory, spicy kung pao sauce, served over rice.
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Indian-Spiced Pulled Jackfruit Curry
Young green jackfruit shredded and simmered in a fragrant onion-tomato curry with ginger, garlic, and warm Indian spices, served over basmati rice with naan.
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Chipotle Tempeh Taco Bowl
Crumbled tempeh pan-seared with smoky chipotle, cumin, and lime, served over cilantro-lime rice with black beans, avocado, and fresh pico de gallo.
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Crispy Sesame-Ginger Baked Tofu
Extra-firm tofu marinated in a sweet-savory sesame-ginger sauce, tossed in cornstarch, and baked until golden and crispy. Served over rice with scallions and sesame seeds.
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No-Bake Peanut Butter Chocolate Chip Energy Bites
Chewy no-bake bites of rolled oats, creamy peanut butter, honey, ground flaxseed and mini chocolate chips, stirred together in one bowl and rolled by hand. A quick make-ahead snack for lunchboxes, hikes and afternoon cravings.
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Spinach & Feta Stuffed Portobellos
Meaty portobello caps roasted until tender and filled with a garlicky stuffing of sauteed spinach, onion, feta and creamy ricotta, topped with breadcrumbs and baked until golden. A hearty vegetarian main or an elegant side for dinner guests.
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Spicy Thai Peanut Noodles
Rice noodles tossed in a creamy, spicy peanut-ginger sauce with crunchy shredded carrots, purple cabbage and red bell pepper, then topped with chopped peanuts, green onions, cilantro and lime. A colorful weeknight dinner that is just as good cold the next day.
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Mediterranean Veggie Wrap
A quick, no-cook lunch wrap layered with creamy hummus, baby spinach, crisp cucumber, cherry tomatoes, red onion, Kalamata olives and crumbled feta, brightened with parsley and a squeeze of lemon. Ready in about 10 minutes.
