Lemony Gnocchi with Broccoli and Mushrooms

Winter Squash Pot-stickers with Asian Dipping Sauce

Winter Squash and Hazelnut Soup

Spinach and Sun-dried Tomato Biscuits

Salsify with Pearl Barley, Kale and Spicy Tofu Pieces

Taco Salad in a Jar

Mushroom Ragu on Gnocchi

Roasted Brussels Sprouts with Maple Mustard Sauce, Apricots, Almonds, Raisins, Almonds and Oranges

Lebanese Green Beans with Tomatoes (Loobyeh)

Purple Pesto Pasta with Beets

Vegan Sage Biscuits

Fresh Spinach Ravioli with a Mushroom Sauce

Asian Stir-Fry Veggies On Noodles

Rhubarb Barbecue Sauce

Bean Stew with Cornmeal Dumplings – a Vegan Slow Cooker Meal

Asparagus On Toast with Creamy Maple Mustard Sauce