Leek and Brussels Sprouts Colcannon
This dish is perfect for St. Patrick’s Day or Easter, it’s so good you’ll find it works for any occasion when simple comfort and creativity are on the menu.
Spring
Vegan Manhattan Clam Chowder
Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,
Loaded Carrot Lox Bagels
Looking for the perfect special-occasion breakfast? Carrot lox piled high on a bagel hits the spot!
Amaranth Breakfast Porridge with Blueberries and Hemp Seeds
Oatmeal is well and good for breakfast, but have you tried amaranth? The tiny grains look like a miniature
Mushroom and Pea Farro Risotto
Risotto is a northern Italian rice dish, generally made with white arborio rice, slowly cooked in broth to a creamy consistency.
Compassionate Crab Cakes
If your heart swoons for crab cakes but you want a compassionate approach, try Chef Linda’s vegan crab cakes and satisfy that craving!
Easiest Sausage and Peppers
While we remain steadfast in our philosophy that to survive and thrive as a vegan, nothing beats a minimally processed, whole foods diet
Ginger-Lime Sweet Potato Salad
Try Chef Linda’s fresh, delicious, and healthy approach to potato salad. Sweet potatoes, spices, fresh ginger, and lime will make this your new favorite side dish.
Lemon-Parsley Quinoa
When simple is best, try this tangy, nutritious side dish. Quinoa (technically a seed, not a grain), is rich with texture, flavor, and nutrients.
Mediterranean Orzo Salad
flavorful orzo salad was the recipient of much praise. The recipe was tested in the weeks leading up to the event and has developed its own fan club!
