LIGHT MEALS
Sexy Summer Salads and The Chef’s Garden
Roasted Beet Salad with Chili-Lime Vinaigrette
Quinoa Salad with Mango, Cashews, and Mint
Pantescan Pasta With Capers, Olives and Tomatoes
Middle Eastern Eggplant Salad
Reading and Recipe at Chatham Public Library
In the Moment Grapefruit and Fennel Salad
Vegan Harira for Ramadan
Three Lowcountry Women — Preserving History and Making it
A Toast to You – Kale Toast
Going for the Gold Quinoa
MAIN COURSE
Grilled Vegetables – Grits or Polenta Cakes and Zucchini
Sexy Summer Salads and The Chef’s Garden
Eating Down The Greens
Making Every Day Earth Day
Vegan Harira for Ramadan
Speed Sabzi (Vegan Ghormeh Sabzi)
Sukuma Wiki
Red Beans and Rice – Leftovers Versus Lagniappe
Bryant Terry: The Man Who Would be (Vegetable) King
Tasting the American Dream with Nafy Flatley – Peanut Stew
From Politics to Pulaw – A Seat at the Table Pilaf
Sattvic Mung Dal and Anger Management
DESSERTS
Red Velvet Cake (Vegan Chocolate Beet Cake)
Mexican Chocolate Love Bites
Three Reasons to Celebrate – One Great Chocolate Guinness Cake
Minnie’s Cookies, Vegan Edition
Sticky Toffee Pudding – Vegan Edition
Vote Blue Brownies
Carving Pumpkin, Carving Out Tradition | Pumpkin Bread
Year-End Special — Rosh Hashanah Apple Cake
Mango Freeze
Calling Forth Morning in America
My Favorite People, My Favorite Recipes — Rice Pudding and Other Surprises
Panforte
BREAKFAST
Belila – Barley and Dates for a Sweet New Year
Vegan Cat Head Biscuits with Spinach and Mushroom Gravy (and no Cats)
Vegan Tempeh Bacon
Hold the Egg Salad aka Vegan Eggless Salad
Whole Grain Pancakes
Vegan of the month – Gene Baur
Steel Cut Oats for high cholesterol
