Sliced eggplant coated in breadcrumbs, baked to perfection, and layered with marinara sauce and melted cheese.
Eggplant Parmesan:
Creamy risotto made with Arborio rice, butternut squash puree, and a touch of sage.
Butternut Squash Risotto:
Large portobello mushrooms filled with a savory stuffing made with mushrooms, spinach, breadcrumbs, and herbs.
Mushroom and Spinach Stuffed Portobello Mushrooms:
Tortillas filled with a mixture of roasted sweet potatoes, black beans, and spices, topped with enchilada sauce and cheese.
Sweet Potato and Black Bean Enchiladas:
Roasted Brussels sprouts tossed with fresh pomegranate seeds, feta cheese, and a balsamic glaze.
Roasted Brussels Sprouts:
Acorn squash halves filled with a flavorful mixture of sautéed spinach, feta cheese, and quinoa.
Spinach and Feta Stuffed Acorn Squash:
A fragrant curry with cauliflower, chickpeas, and spinach cooked in a coconut milk-based sauce.
Cauliflower and Chickpea Coconut Curry:
A hearty lentil loaf with vegetables, oats, and savory spices, baked to perfection.
Vegetarian Lentil Loaf:
Portobello mushrooms stuffed with tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze.
Caprese Stuffed Portobello Mushrooms:
A flavorful and satisfying paella made with chickpeas, spinach, bell peppers, and saffron-infused rice.
Vegetarian Chickpea and Spinach Paella: