(Vegan): rich and worthy of much bread dipping.
Asian Scrambled Tofu Lettuce Wraps (Vegan): easily put together and easily enjoyed.
Beet “Steaks” w/Roasted Carrots, Pistachio/Pea Puree (Vegan): an array of colors and flavors meld to form a beautiful, cohesive dish.
Bobotie (Vegan): sweet and savory, no wonder it’s South Africa’s national comfort food.
Brown Rice & Mushroom Sliders: incredible veggie burgers in my (successful) effort to top Mana Food Bar
Cous Cous Stuffed Peppers (Vegetarian, can be Vegan): I liked these even more than the first stuffed peppers. They had a little bit of kick to them, but with tons of fresh elements.
Eggplant & Cumin Lasagna (Vegetarian): this is one of those early posts before I could take passable photos, and, unfortunately, the look of the picture wouldn’t encourage anyone to try this. But let me say this, four of us ate the whole pan, and two of us are not particularly fond of eggplant, just sayin’…
Greek Stuffed Green Peppers (Vegetarian, can be Vegan): rice base, my Greek friend at the time turned girlfriend says they are the best stuffed peppers she’s ever had…except for her grandmother in Greece. High praise. Easily manipulated to make your own, the potatoes are winners with liberal seasoning.
Moroccan Cous Cous w/Grilled Eggplant (Vegan): stunningly good entree, regardless whether meat lovers are attending or not
Red Wine Braised Mushrooms (Vegan): luscious dish, proving that vegetarian food doesn’t have to miss the meat.
Spring Risotto w/Asparagus & Peas (Vegan): I’m a sucker for any risotto w/herbs and whatever seasonal veggies are available.
Vegetable Gratin & Sauteed Mushrooms/Arugula (Vegetarian, can be Vegan): either/or makes a great entree served with bread and whatever else pleases you.