Cashew and quinoa loaf with paprika and rosemary roasted red potatoes; asparagus with vegan hollandaise sauce; flourless oatmeal lace cookies.

Black bean casserole served with carrot and walnut salad; tortilla oven-fried mushrooms; no bake peanut butter cookies.

Vegan paella includes onions, peas, artichoke hearts and tomatoes; tapas; pineapple-pecan cake.

Double chocolate cake with chocolate ganache icing; little carrot cupcakes; oatmeal cookies with raisins and chocolate chips.

Walnut-stuffed mushrooms; roasted butternut squash with garlic; spinach with garbanzo beans and caramelized onion; lemon cake.

Oven-baked Moroccan stew; quick quinoa; fig, kale and tomato salad; apple tart with blueberry glaze.

Peanut noodles; penne with garbanzo beans and broccoli rabe; pea and white bean puttanesca; arugula, artichoke and tomato pasta.

Raspberry-banana green dream smoothie; apple muffins with pumpkin seeds; Rocky Mountain toast; oatmeal.

Two-bean enchilada casserole; guacamole salsa dip with tortilla chips; peeled salad; mango sorbet.

Four-ingredient leek soup; avocado and black bean confetti salad; chickpea salad; quinoa tabbouleh; banana-raspberry sorbet.

Mushroom stroganoff served over rotini pasta; broccoli with lemon sauce; walnut, beet and tofu salad; chocolate mousse ginger pie.

Winter warming soup; creamy broccoli soup; summer soup; penne and lettuce soup.

Acorn squash with mushroom, walnut and celery stuffing; yam casserole; green beans almondine; holiday sandies cookies.