Recipes

Breakfast

Chocolate Pumpkin Granola

(adapted from King Arthur Flour)

Maple Almond Butter Crêpes with Toasted Walnuts and Orange Blueberry Sauce

adapted from VeganYumYum's Spring Crêpes Three Ways

Petite Quiches Three Ways










Lunch

Summer Pasta Salad

Dinner

Spaghetti Squash with Porcini Mushrooms and Roasted Vegetables

Sun-Inspired Pasta with Roasted Vegetables












Grilled, Marinated Portabella Mushroom Burgers with Grilled Vegetables and Avocado Spread

Vegan Mexican Rice Bowl

 

 

Sides

Homemade Toasted Sesame Potato Chips

Garlic Herb Crackers

Desserts


Maple Oat Cookies with Maple-Almond Butter Frosting

Bite-Sized Banana Splits

(Dessert inspired by OhSheGlows. Ice cream derived from Whole Foods Market)

Banana SoyShake with Granola