Roasted spaghetti squash with Italian “sausage” and mushrooms in a vegan garlic herb cream sauce.
Balsamic summer salad with avocado, tomatoes, green pepper, red onion and chickpeas; sweet chili roasted corn
Vegan penne alfredo with fresh basil and pine nuts
Baked peach cobbler with cinnamon, hemp seed and Uncle Sam cereal
Soy Boy tofu ravioli tossed with hemp oil, garlic, lemon, chili flakes, arugula and hemp seed; sprouted garlic and herb parmesan crisp
Raw zucchini “pasta” with walnut pesto, cherry tomatoes, hemp seeds and gluten-free brown rice garlic bread.
Walnut banana French toast.
Lentil-stuffed peppers with pine nuts, carrots, kale, garlic and lemon panko bread crumbs.
Organic summer panzanella.
Farmers Market Zucchini Blossoms Stuffed with Tofu Ricotta, Lemon Zest and Fresh Basil; Roasted Herb Baby Reds. Read all about @ Hungry Meets Healthy
Asparagus, chickpea and mushroom curry over coconut jasmine rice.