Roasted Red Pepper Vodka Sauce
Black-Eyed Peas + Greens Cornbread Casserole
Grilled Peach Ice Cream (vegan)
Summer Roll Wraps + Spicy Peanut Sauce
Vegan Cassoulet
Italian-Stye Eggplant Sausages
Roast Beast
“Bacon-y” Brussels Sprouts
Savory Apple, Vegan Cheddar, and Shallot Crisp
Stuffed Carnival Squash
Kale Salad with Apples, Pears, and Pecans + Cornbread Croutons
Purple Mashed Potatoes
Beet + Goat Cheese Ravioli with Parsley Pesto
Mexican Pizza
Lettuce Wraps + Vegetarian Meatballs
Chickpea Chick’n Nuggets, sponsored by USA Pulses
Vegan Chipotle Sweet Potato Burgers
Carrot “Lox”
Cannellini Bean Blondies | Sponsored by USA Pulses
Miracle Mushroom Gravy
Stuffed Acorn Squash
Butternut Squash Pie with Graham Cracker and Almond Pie Crust
Blueberry Cobbler with Corn Bread Topping from ‘Vegetarian Cooking for Two’
Butternut Squash Steak + Smoked Garlic Chimichurri
New Year’s Black-Eyed Peas + Collards & Hot Peppers
Porcini + Portobello Mushroom Bourguignon over Smashed Potatoes
Roasted Beet Salad
Sweet Potato Almondine
Vegetarian Shiitake Ramen
Vegetarian Bibimbap, Served Paella-Style
Huevos Rancheros Quesadillas
Red Velvet Cornbread
Pad Thai with Chickpea Penne (Sponsored by Tolerant Foods)
Blueberry Cream Snow Cones
Fresh Cucumber Noodles + Cashews & Mint
Young Coconut Ceviche
Charred Carrot Dogs
Caramelized Fennel & Charred Corn Pasta + Truffle Oil (Sponsored by Tolerant Foods)
Green Onion Pancake with Kimchi
The World’s Best Veggie Burger
Baked Chiles Rellenos
BBQ Brussels Sprouts Sandwiches
A Vegetarian Noodle Party!
