Saffron Pilaf with Roasted Delicata Squash, Pomegranate & Pistachios
Baked seasonal squash and fragrant saffron pilaf with jewel-like pomegranate, toasted pistachios, and bright herbs—40-minute vegetarian November side dish.
Ginger-Scallion Noodles with Crispy Tofu (20-Minute Stir-Fry)
Quick stir-fry of chewy noodles, crisp pan-fried tofu, and a bright ginger-scallion sauce—20-minute vegetarian weeknight dinner.
Baked Camembert with Cranberry-Maple Compote and Toasted Pumpkin Seeds (20-Minute Appetizer)
Warm melting camembert topped with tart maple-cranberry compote and crunchy toasted pumpkin seeds — a festive November holiday appetizer.
Roasted Pear and Brie Crostini with Honey-Thyme Glaze (30-Minute Christmas Appetizer)
Warm roasted pear and creamy brie crostini drizzled with honey-thyme glaze and toasted walnuts—perfect holiday appetizer or party finger food.
Dal Tadka (30-Minute Stovetop Yellow Lentils with Tempering)
Creamy stovetop yellow lentils simmered and finished with a hot spiced tempering (tadka) for a bright, fragrant 30-minute vegetarian meal.
Crispy Sheet-Pan Tofu with Peanut-Ginger Sauce (30-Minute, Vegan)
Golden roasted plant protein and crisp broccoli tossed in a tangy sesame-peanut glaze—30-minute vegan sheet-pan dinner for busy weeknights.
Roasted Portobello Mushrooms Stuffed with Herbed Quinoa and Feta (35-Minute Vegetarian)
Baked portobellos filled with lemony herbed quinoa, spinach, feta, and toasted pine nuts for a satisfying 35-minute vegetarian dinner.
Moroccan Chickpea and Carrot Tagine
Stovetop 40-minute vegetarian Moroccan tagine with warm spices, tender carrots, and chickpeas—weeknight stew with couscous or flatbread.
Lentil Bolognese with Mushrooms
Hearty vegetarian lentil Bolognese simmered with mushrooms, tomatoes, and herbs — rich pasta sauce ready in about 45 minutes.
Spanakopita (Greek Spinach and Feta Pie)
Baked flaky phyllo filled with spinach, feta, herbs, and eggs — a savory vegetarian pie for weeknights or entertaining.
