This savory and hearty vegetarian main course can easily be made vegan by omitting the vegetarian Parmesan cheese for a vegan cheese substitute (or skip altogether.) The combination of…
Here is a Greek inspired quinoa salad using lime, Feta, Kalamata olives, and fresh parsley. This is one of those great side dishes that you can make a day…
This Vegan Roasted Brussels Sprouts recipe is a satisfying side dish. You get an interesting combo of "sweet" from the maple syrup, and "savory" from the balsamic vinegar. It…
This is my go-to recipe when I have potatoes I need to use, but don't want to make mashed potatoes. This version features Asiago cheese, which works well with…
This vegan Italian orzo salad recipe is another warm weather favorite around here. I think it tastes even better a day or two after I make it. If you…
The vegan coleslaw recipe is a huge hit at BBQs with vegans and non-vegans alike, and contains absolutely zero dairy. If you want a milder onion flavor, you can…
This vegetarian Greek pasta salad recipe can use fresh or preserved lemons. I personally prefer using preserved lemons because I love the lemon in this dish, and the preserved…
This vegetarian herbed potato salad recipe uses fresh parsley and dill for the perfect summer vibe. This is great to serve at picnics, BBQs, or warm weather pot lucks.…
This vegetarian Mediterranean stuffed mushrooms recipe puts a unique spin on an old classic. These are perfect to serve as an appetizer, side dish, or light main course. Mushrooms…
This vegan multi-color roasted carrots recipe makes a side dish so beautiful, it instantly upgrades your main course. These sweet and tasty carrots appeal to the kids and adults…
This vegetarian Greek salad is a nice variation to the side salad version we usually serve. I soak the onions in a little water and vinegar for 15-30 minutes…