Spaghetti and wheatballs; egg-free Caesar salad with cashew parmesan; pear, apple and walnut crostata.

Shish kebabs with barbecue sauce served over quinoa; kale and tomato salad; chilled choco-peanut butter cups.

Sweet-and-sour-stuffed cabbage; mashed potatoes with roasted garlic; apple walnut and cinnamon salad; coconut vegaroons.

Peanut butter mousse tartlets; chocolate candy clusters; a twist on the classic apple turnover.

Tofu ranchero; cornbread and sweet pepper mini-muffins; pineapple, banana and strawberry smoothie.

Mushroom-nut burgers; confetti oven fries; coleslaw; banana milk-less shake.

Cauliflower steaks with sweet pepper sauce; creamy cauliflower soup; paprika roasted cauliflower.

Seitan loaf with tomato-mushroom gravy; twice baked potatoes; broccoli with sweet tamari-onion sauce; banana pie.

Coconut encrusted tofu cutlets; steamed green beans and carrots with orange sauce; black quinoa and crimini mushrooms; almond pudding.

Penne and black bean salad; red quinoa and avocado salad; summer cucumber salad; tomato salad.

Oven-baked two-bean chili; potato skins; sweet and salty snack almonds; turtle cookie squares.

Peppers and vegan sausage; deli-style macaroni salad; New York-style blueberry cheesecake.

Stuffed shells with marinara sauce; spinach salad; black forest pecan pie.