Vegetarian

Herby Avocado Egg Salad Sandwiches

Egg Drop Soup with Bok Choy and Mushrooms

Beet Hash Browns

Wasabi Vegetable Bowls

Beet Veggie Burgers with Herbed Goat Cheese

Stuffed Portobello Mushroom Pizzas

Roasted Vegetable Forbidden Rice Bowls with Maple Tahini Sauce

Crunchy Mandarin Kale Salad

Vegetarian Ramen with Garlic-Ginger Broth

Sweet Potato Black Bean Breakfast Tacos

Sweet Potato Rounds with Goat Cheese and Roasted Cranberries

Cranberry Kale Salad with Roasted Pecans and Feta

Mixed Vegetable Spaghetti Squash Marinara

Sweet Potato Home Fries

Wild Rice Stuffing with Butternut Squash

Creamy Kabocha Squash Mash (Paleo)

Roasted Garlic, Broccoli, and Hummus Twice-Baked Potatoes

Thai Lentil Vegan “Meatloaf” with Apricot Glaze

Roasted Butternut Squash and Pear Salad with Lentils

Roasted Brussels Sprouts and Sweet Potatoes

Lentil Curry with Halloumi Cheese

Small Batch Sweet Potato and Black Bean Enchiladas

Garden Vegetable Sandwich with Herbed Goat Cheese

Spinach Salad with Raspberry Vinaigrette

Farmer’s Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce

Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears

Ricotta Pesto Potato Salad

Zucchini, Goat Cheese, and Tomato Frittata

Balsamic-Ginger Grilled Portobello Mushrooms

Cauliflower Pizza Crust + Caramelized Onion, Fig and Ricotta Pizza

Eggplant Involtini with Moroccan Marinara Sauce

Southwest Stuffed Bell Peppers

Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese

Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta

Almond Flour Pizza Crust

Roasted Eggplant and Mushroom Curry

Spicy Black Bean Veggie Burgers

Zucchini Noodles with Beet Marinara Sauce

Cooling Tri-Color Quinoa Salad with Cucumber, Mint, and Lime Dressing

Sweet Potato and Black Bean Breakfast Wraps