Breakfasts
Spinach, Mushroom and Leek Scrambled Tofu
Muffins and Breads
Chocolate Chip Pumpkin Muffins
Double Corn Bread (Gluten-Free)
Peanut Butter Chocolate Chip Banana Muffins
Pumpkin Banana Muffins (Gluten-Free)
Sauces, Dips and Dressings
Salads, Sandwiches and Soups
Harvest Salad with Pumpkin Vinaigrette
Potluck-Worthy Rice Salad with Cranberries and Almonds
Quinoa, Chickpea and Zucchini Ribbon Salad
Raw Sunflower Seed “Tuna” Wraps
Side Dishes
Roasted Brussels Sprouts with Toasted Almonds
Pan Seared Brussels Sprouts with Shallots and Pistachios
Entrees
Asian Market Inspired Stir-Fry
Broccoli and Tempeh in Spicy Peanut Sauce
Chipotle Tempeh and Bleu Cheese Pizza
Creamy Baked Fusilli with Butternut Squash
Crispy Gnocchi with Brussels Sprouts and Mushrooms
Green Beans and Tempeh in Spicy Peanut Sauce
Greens Pie with Millet Amaranth Crust
Green Thai Curry with Green Beans and Sweet Potatoes
I Don’t Have a Dinner Plan Pasta
Mushroom and Caramelized Onion Shepherd’s Pie
Pasta with Beans and Greens and Creamy Cashew Sauce
Robin Robertson’s Szechuan Stir-Fry with Fiery Peanut Sauce
Saint Patrick’s Day Stout, Seitan and Cabbage Casserole
Spaghetti Squash in Lemon Caper Sauce
Spicy Shirataki Noodle Stir-Fry
Spicy Stir-Fry with Tofu, Mushrooms and Bok Choy
Stir-Fry with Chili Pepper Miso
Tempeh with Green Beans and Crushed Peanuts
Tempeh and Wild Mushroom Fricassee
Tempeh and Pumpkin Noodle Bowl
Thai Coconut Tempeh with Pineapple Salsa
On the Grill
Grilled Portobello and Peach Sandwich
Grilled Tofu and Pineapple Kebabs
Slow Cooker Dishes
Robin Robertson’s Slow Cooker African Inspired Peanut Stew
Slow Cooker Chickpea Cacciatore
Slow Cooker Curry with Tofu and Veggies
Slow Cooker Indian Chickpea Stew
Slow Cooker Sweet and Sour Tofu
Desserts
Chocolate Peanut Butter Truffle Pie
Dairy-Free Pumpkin Pie Ice Cream
Dreena Burton’s Sticky Almond Blondies
Drinks
