- Vegetable Strudel
Spinach, Carrots, Roasted Red Peppers, Corn, Black Beans, Mushrooms, Vegan Cheese Wrapped in Phyllo Dough, Sweet Potato Mashed & Sauté Green Bean & Red Peppers
- Brazened Tempeh
Cabbage, Carrot, Asparagus & Red Bell Peppers Served over a Bed of Wild Rice with Dry Cranberries.
- Stuffed Bell Peppers (Janice)
With Barley, Lentils, Carrots, Spinach, Corn, Green Peas & Grillers Served With Plantain Mashed Potatoes & Baby Carrots & Asparagus.
- Veggie Pot Pie (Old Time Classic)
Flaky Whole Wheat Pie Dough with Flax Seed Meal Filled with Roasted Corn, Black Beans, Carrots, Spinach, Green Peas, Mushrooms, Veggie Chunks Accompanied with Chef Dean's Garden Green Salad.
- Wok & Roll! Veggie Spring Rolls:
Chinese cabbage, Carrots, Celery, Red Bell Peppers, Tofu Rolled with Wonton Wrappers Served with Saute Baby Zucchini, Yellow Squash, and Chanterelles Mushrooms & Grilled Red Peppers.
- Mardi Gras Jambalaya:
(Louisiana’s Dazzling Famous Dish but without Any Meat-Kind!) Veggie Chunks, Baby Corn, Okra, Pumpkin, Red Beans, Bell Pepper, Onion, & Carrots Cooked with Short Grain Rice (Fantastic!)
- Stir Fry Tofu:
Soda Noodles, Snow Peas, Baby Corn, Carrots, Red Peppers, Mushrooms Toasted with Teriyaki/Hoisin Sauce.
- Stuffed Sugar Pumpkins:
Bulgur, Cilantro, Toasted Pecans, Nutmeg & Cinnamon, Dry Cranberry, Carrots, Onion, Celery, Black Beans, & Tempeh, Served with Sauteed Collard Greens & Carrots.