Vegetarian Cooking

Soups:

Creamy Broccoli
Potato Corn Chowder
Lemony Summer Squash
Curried Red Lentil with Carrot Juice
Gingery Butternut Squash
Yellow Split Pea with Roasted Tomatoes & Cumin
Miso – Vegetable
Tuscan White Bean
Leek & Lentil
Roasted Corn & Chickpea
Vegetable Barley
Florentine Rice
Mushroom Barley

Soy Dishes:

Italian Vegetable & Tofu Stew
Corn & Squash Pudding
Spicy Mushroom Turnovers
Sweet Marinated Tofu with Spicy Sesame or Peanut sauce
Tofu Pot Pie
Tempeh Chili
Broccoli Quiche
Black Soy Bean Salad
Tempeh Stroganoff
Tofu-Noodle Bake





Bean Dishes:

White Bean & Sundried Tomato Salad
Black Bean Tamale Pie
Red Lentil Pate with Wild Mushroom Sauce
Mediterranean Chickpea Stew with Romesco sauce
Aduki Bean & Butternut Squash Stew
Black Bean Cakes with Cilantro & Lime
Lentil walnut Burgers
Moroccan Chickpea-Brown Basmati Rice Burger with Tomato Jam
Three Bean & Seitan Chili
Anasazi Bean Stew with Cornmeal Dumplings
Winter Vegetable Bean Stew
Pasta e Fagioli


Grain Dishes:

Roasted Vegetable Lasagna with Tofu Ricotta
Asian Rice Salad
Wild Rice Salad with Tofu & Scallions
Quinoa Tabbouleh
Thai Rice Noodles with Sesame Seared Tofu
Fettuccine with Seitan Scallopine
Millet Croquttes with Roasted Vegetable Sauce
Buckwheat Crepes with wild Mushroom Filling
Seitan Pot Pie with Biscuit Topping
Soba Noodles with Ginger & Green Onions
Pasta Primavers
Pumpkin “Pesto” Ravioli
Vegan Lasagna
Kasha Knishes with Rosemary
Savory Kasha Croquettes
Onion Tart in a Fresh Corn Crust







Vegetable Dishes:

Creamy Cauliflower Casserole
Cabbage Medley Salad with Lemon Dill Dressing
Roasted Brussel Sprouts with Maple & Mustard Glaze or Simply Roasted
Savory Braised Fennel
Provencal Vegetable Stew with Saffron
Broccoli Rabe with Pine Nuts & Golden Raisins
Assorted Vegetable Sushi
Ginger Glazed Acorn Squash
Arame Strudel


Fish:

Seared Ahi with Roasted Red Pepper sauce
Red Snapper Veracruz Style
Mediterranean Swordfish Stew
Miso Glazed Seabass
Sesame Broiled Salmon
Fish Terrine with Basil Leek Coulis