Muffuletta Salad, featured in The Washington Post

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

Huevos Rancheros Quesadilla

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

Green Onion Pancake

The World’s Best Veggie Burger

Baked Chiles Rellenos

BBQ Brussels Sprouts Sandwiches

Brussels Sprouts BBQ

A Vegetarian Noodle Party!