There’s no frogs breath, worms wort, or deadly nightshade in this Nightmare Before Christmas Soup but it looks good enough to kill! Kale and pea green curry is topped with a skull-shaped slice of provolone to resemble Sally’s Worms Wort Soup.
Vegetarian
-
-
Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.
-
Sweet, tangy and crunchy kale slaw is the perfect side for BBQ and more. Serve it next to BBQ ribs, top it on a pulled pork sandwich, or even a taco.
-
Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!
-
Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.
-
These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.
-
Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.
-
You might not think of soup this time of year, but this spring minestrone soup is full of fresh spring vegetables and herbs…
-
Who knew vegan spicy chicken could be so damn delicious? Made with homemade, seitan even meat eaters will love this sandwich.
-
This quick and easy chickpea noodle soup is vegan and ready in under 30 minutes!