Appetizers
- Appetizers
- Nut Filled Pears with Elderberry Sauce
- Vegan Mushrooms Rockefeller
- Amazing Apple Dip for Veggies
- Apricot Vegan Cream Cheese Bruschetta
- Apricots Filled with Almond and Cranberry Soy Ricotta
- Asparagus & Red Bell Pepper Soup
- Asparagus Almondine
- Asparagus Appetizer with Vegan Sausage and Radishes
- Asparagus Spinach Mousse
- Baguettes with Avocado Kiwi Salsa and Spicy Tofu Pieces
- Barley and shiitake mushroom soup
- Beet Bruschetta with homemade vegan 'blue cheese'
- Beets & sweets
- Blue Uncheese
- Breaded Eggplant Rounds with Maranara Sauce and Basil Soy 'Ricotta'
- Broccoli Cashew Soup
- Broccoli soup with a bite
- Bruschetta with Muhammara Spread and Chopped Tomatoes
- Bruschetta with Pears, Pumpkin and Pomegranate
- Bruschetta with Pumpkin Spread, Sage, Vegan Feta and Pomegranate Arils
- Bruschetta with Vegan Feta Spread, Avocado and Radishes
- Brussels Sprouts with Walnut Caramel Sauce
- Cabbage, Chestnut and Apple Galette
- Celery Root Panna Cotta with Wild Mushrooms and Parsley Sauce
- Chinese Velvet Corn Soup
- Cranberry Cocktail
- Creamy Asparagus filled Puff Pastry Shells with Chervil
- Eggplant Bruschetta
- Eggplant Towers with Beet Hummus
- Fava bean bruschetta
- Fig and Artichoke Bites with Soy Cheddar
- Fig Manicotti
- Filled baby spuds
- Garlic Baguette with Ratatouille
- Herbed Polenta with Vegan Cheese and Gooseberry-Chili Relish
- Honeydew Melon with Tofu Ham and Bell Pepper Nut Cream
- Jalapeño corn chowder
- Lentil Croquettes with Mango Jalapeno Chutney
- Marinated Kohlrabi
- Marinated mushrooms
- Marinated Mushrooms
- Marinated Summer Vegetables
- Mini Puff Pasty Bites with Vegan Cream Cheese and Blueberry Pear Marmelade
- Mini Vegan Spinach Frittatas
- Mixed salad with poppy seed dressing
- Mushroom Pate filled Puff Pastry Stars
- Nutmeg mushrooms
- Onion Soup In the French Tradition
- Ratatouille Bruschetta
- Red Cabbage Tarts
- Review: Polenta and Eggplant Napoleons
- Roasted Brussels Sprouts and Grape Bruschetta
- Roasted Brussels Sprouts with Salted Caramel Dip and Sweet Chili Sauce
- Roasted Fall Veggie Bruschetta with Kale, Sage and Chive Pesto
- Roasted Red Pepper Humus In Zucchini Rounds
- Roasted Tomatoes and Onions
- Spinach & Sundried Tomato Windmills
- Spinach Pies
- Squash pot-stickers with a spicy coriander sauce
- Squash Puree Filled Portobello Mushroom Caps
- Tempeh Pineapple Toasts
- Tiny Mushroom-Potato Muffins
- Tofu, Nut and Dried Fruit Terrine with Orange Cranberry Sauce
- Tomato and Avocado Salsa Bruschetta
- Tomato Bruschetta with Vegan Feta Spread
- Vegan Avocado Mushroom Melts
- Vegan Cream Cheese filled Cherry Tomatoes
- Vegan Stracciatella
- Waffle Pieces with Lettuce and Papaya Chutney
- Walnut Stuffed Portobello Mushrooms
- White asparagus with sweet mustard sauce and chive blossoms
- Zucchini Roll-ups with Nutty "Ricotta" Filling
- Zucchini tartar with paprika-raspberry puree
- Zucchini Tea Sandwiches