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Main Courses
Pasta – Italian and California Cuisine
Wild Mushroom, Roasted Red Pepper and Herb Goat Cheese Lasagna
Fava Bean Lemon Ricotta Raviolis with Rosemary-Infused Olive Oil
Butternut Squash Goat Cheese Raviolis with a Creamy Mushroom Sauce
Eggplant Cannelloni with a Roasted Red Pepper Sauce and Basil Cashew Cream
Morel and Chanterelle Mushroom and Spring Onion Risotto
Asparagus and Pea Risotto
Spring Pasta (asparagus, spring garlic, fava beans, artichoke hearts, oyster mushrooms)
Fettuccini with Wild Mushrooms, Peas and Asparagus in a Wine Fresh Herb Sauce
Sweet Potato Gnocchi with with Roasted Tomato Sauce
Eggplant Parmigiana
Minestrone Soup
Slow-Roasted Tomato, Crimini Mushroom Cannellini Bean Ragout
Autumn Pasta in an Herb Cream Sauce (winter squash, leeks, apples, shitake mushrooms, filberts)
Three-Cheese Macaroni and Cheese
Mexican and Latin America
Feijoada (Brazilian Orange-Infused Spicy Black Beans with Roasted Red and Poblano Peppers)
Black Bean, Yam and Red Pepper Patties with a Mango Habenor Sauce
Roasted Poblano Chile Goat Cheese Tart
Chile Rellenos with a Lime-Infused Spicy Tomato Sauce
Mexican Stirfry (tempeh, tomatillos, tomatoes, jicama, broccoli, chipolte peppers)
Polenta Tomatoe Cilantro Patties with Spicy Black Bean Sauce
Wild Mushroom and Cheese Enchiladas
Sweet Potato Quesadillas
Tamale Pie
Autumn Tacos (winter squash, mushrooms, leeks, navy beans)
Indian
Saag Paneer
Yellow Curry in a Spicy Coconut Milk Sauce (tofu, shitake mushrooms, orange peppers, zuchinis, pineapple, cashews, raisins)
Yellow Curry II in a Spicy Coconut Milk Sauce (kidney beans, tomatoes)
Garbanzo Cauliflower Masala (garbanzo beans, cauliflower, apples, raisins)
Asian
Avocado, Cucumber, Shitake Mushroom Sushi
Kabocha Pumpkin and Potato Coconut Milk Curry
Rice Noodle Medley (garbanzo beans, shallots, yellow pepper, cauliflower) in sesame citrus sauce
Broccoli and Tofu in Black Bean Garlic Sauce
Thai Green Curry in a Lime-Infused, Cilantro Basil Coconut Milk Sauce (tofu, broccoli, onion, carrots, mushrooms and yellow peppers)
Spicy Eggplant and Tofu Stirfry
French
Apple Onion Gruyerre Tart
Asparagus Custard Tart
Eggplant and Tomato Tart
Blue Cheese Baby Souffles
Ratatouille
Pueblo Beans with Leek Confit
Cannellini Beans with Wilted Swiss Chard in a Savory Broth
Mushroom Stroganoff
Spinach Crepe Cakes with Ricotta Parmesan Filling and a Mushroom Sauce
Cruciferous Timbales (broccoli and cauliflower)
Other Ethnic Entrees
Middle Eastern Platter, with Baba Ghanoush, Hummus, Tabouli and Pita Triangles
Spanakopita
Moroccan Tagine (chick peas, zuchinni, yams, red peppers and Moroccan spices)
Gado Gado (Steamed Veggies and Sauteed Tofu with Creamy Peanut Sauce)
Mediterranean Lentils (lentils, eggplant, tomato, swiss chard, mint and feta cheese)
Other Yummy Entrees
Savory Tempeh Sausages with Pine Nut Wine Peach Sauce
Wild Rice Lentil Patties with Roasted Yellow Pepper Sauce
Sesame-coated Tempeh sticks with Mango Salsa
Vegetable Pot Pie
Grilled Tempeh and Portobello Stacks with a Mushroom Broth
Baked Green Tea Miso Tofu
Zesty Mustard Greens and Tempeh (with fennel, filberts, cranberries)
Fall Tofu Stirfry (shitake mushrooms, apple, leeks, artichoke hearts, fennel)
Fancy Stirfry (tempeh, leeks, pine nuts, spinach with parmesan cheese)
Vegan Delight (tempeh, snow peas, tomato, spinach and swiss chard in a savory vegetable broth)
Yellow Peppers Stuffed with Quinoa, Lentils, Cherry Tomatoes, Apricots and Pecans
Roasted Herb Vegetables and Tempeh
Soups (Main Courses)
Vegetarian Chili
Savory Split Pea Soup
Red Lentil Coconut Milk Soup
Green Lentil and Vegetable Soup
Cuban Black Bean Soup
White Bean and Vegetables Soup
Hearty Chili with Scallions and Cheddar Cheese
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