Oct 17, 2015

Side Dishes

Kreamed Kale
Black Bean Lettuce Bundles
Roasted Brussels Sprouts
Indian Cabbage (Bund Gobi)
Vegan Zucchini Corn Fritters
Roasted Roots
Turnip Purée
Mustard Greens ‘n’ Beans
Vegan Meatballs
Southern-style Collard Greens
Roasted Ramps with Lemon Aioli
Stuffed Artichokes with Creamy Dipping Sauce
Gluten-free Tabouli Salad
Wilted Greens + Raspberry Gastrique
Pineapple Cole Slaw
Vegetable Rice Paper Spring Rolls
Italian 3-Bean Salad
Zucchini Ribbons with Roasted Red Pepper Sauce
Curried Stuffed Mushrooms
Baked Peanut Tofu
Pickled Beet, Onion and Cucumber Salad
Purple ‘n’ Sweet Potato Hash
Braised Brussels Sprouts with Sweet Mustard Dressing
Beans ‘n’ Greens Pesto
Corn Masala
Mashed Potato Kale Cakes + a secret ingredient…
Spinach Soufflé
Quick ‘n’ Easy Lentil Stuffed Mushrooms
Bund Gobi Matar (Cabbage and Peas)
Gram (Chickpea) Flour Dosas
Cauliflower au Gratin
Corn Pudding
Marinated Teriyaki Mushrooms
Creamy Yellow Grits
Sweet and Sour Red Cabbage
Green Bean Casserole
Swedish Meatballs with Apricot Dipping Sauce
Candy Roasted Rainbow Carrots
Wheat-free Tabouli with Adzuki Beans
Roasted Butternut Squash with Cranberries
Formaggio Zucchini
Roasted Buffalo Cauliflower Bites
Roasted Garlic and Tomato Polenta
Mexican Re”fried” Beans
Easy, Creamy Succotash
Simple French Lentils with Onion and Bay Leaf
Homemade Pink Sauerkraut
Mushroom Brown Rice Risotto
Cabbage & Kale “Noodles”
Maple Tempeh Bacon
Kreamy Kale Stuffed Mushrooms
Broccoli Slaw
Whole Roasted Cauliflower (Gobi Musallam) with Vegan Makhani Sauce
Citrusy Green Bean Salad
Cauliflower Zucchini “Rice”
Zucchini Artichoke Panzanella
Black Sesame Rice Balls
Roasted Radish Home Fries
Sweet Potato Orange Cups
Cheezy Baked Tofu Cubes
Baked Parsnip Fries
Sweet Potato Rosettes
Quinoa Pilaf
Pea-Tato Salad
Baked Brown Rice Paper Samosas
Tofu Cottage Cheeze
Broccoli Spinach Potato Medallions
Raw Sweet Corn Chips
Broccoli Stalk Rice
Tofu Feta “Cheese”

Comments are closed.