Vegetarian Dishes:

 

 

 

• Lasagna with Layers of Whole Wheat Pasta, and Creamy Ricotta

  and Spinach Mixture with 4 Cheese Sauce, Topped with Cheese

 

• Roasted or Grilled Vegetables (Eggplant, Zucchini, Red Pepper,

  Yellow Squash, Onion) with Mozzarella, Sundried Tomato Pesto

  and Fresh Basil on Focaccia, or in a Spinach Wrap

 

• Grilled Portobello’s over White Bean Puree and Sautéed Spinach,

  with Garlic and Drizzled with Balsamic Reduction Sauce

 

• Lentil “Meatloaf” with Tomato Jam, Smashed Potatoes and

  Cauliflower with Cheese, Accompanied by Haricot Vert

 

• Stir Fried Vegetables with Tofu and an Asian Style Brown Sauce

  over Jasmine or Brown Rice

 

• Mu Shoo; Sautéed Cabbage and Vegetables with Shitake

  Mushrooms and Egg in LightCrepes

 

• Moroccan Root Vegetable Stew over Cous Cous, with Pignolis

  and Sultans

 

• Frittatas; Spinach with Mushrooms. Zucchini. And Cheese.

  Served with Soup or Salad

 

• Vegetarian Chili in Tomato Base with 3 Beans, Poblanos, Corn

  and Zucchini. Garnished with Sour Cream, and Scallion. Served

  with Hush Puppies with Cheese

 

• Whole Wheat Penne with a Pea, or Spinach Pesto. Topped with

  Ricotta Salata

 

• Pasta Primavera with an Updated Twist. Farmers Market

  Roasted Vegetables with a Basil Pesto or Herbed Cream Sauce

 

• Veggie Cakes with Eggplant, Mushroom, Onion, Squash, Herbs

   and a Choice of Sauce

 

• Crepes with Mélange of Mushrooms and Gruyere Cheese in

  Cognac Cream Sauce

 

• Curry with Colliflour, Garbanzos, Eggplant, Green Beans,

  Sweet Potato, Tomatoes, and Coconut Milk, over Brown Rice

 

• Baked Cheesy Polenta Topped with Portobello, Tomato and

  Veggie Ragu

 

• Enchiladas with Roasted Corn, Shitakes, Zucchini, Red Onion

  and Goat Cheese and Pepper Jack Served with Rachero Sauce,

  and Salsa Verde. Topped with Avocado and Crema

 

• Risotto; Butternut Squash, Roasted Shallots and Parmesan

  Reggiano. Or, Spring Vegetable Risotto, with Asparagus,

  Fresh Peas, and Arugula. Or, Wild Mushroom Risotto

 

• Spinach Salad with Walnut Crusted Goat Cheese Cake, Pears,

  and Raspberry and White Balsamic Vinaigrette

 

• Chili Relleno, Poblano Pepper Stuffed with Quinoa, Mushrooms,

  Corn, Squash and Queso Fresco Cheese with Ranchero Sauce.

 

• Mac and Cheese, with a Variety of Cheeses. (Can add Stewed

  Tomatoes, Mushrooms, or Mixed Vegetables). Topped with a

  Crunchy Crust

 

• Layered Crispy Panko Crusted Eggplant with Béchamel Sauce,

  and Chunky Tomato Mushroom Ragu. Topped with Browned

  Feta Cheese

 

• Pot Pie with Sweet Potato, Cipolini Onions, Portabellas, Peas

  with Puff Pastry Top

 

• Risotto Cakes with Fontina Cheese and Arugula Salad with

  Lemon Vinaigrette and Shaved Romano Cheese

 

• Crispy Tofu over Buckwheat Noodles with Asian Veggies (can

  add Shrimp), in Miso Broth

 

• Vegetarian Sushi; Carrot, Cucumber, Red Pepper, Daikon,

  Served with Pickled Ginger, Wasabi and Soy in Long Grain

  Sushi Rice Wrapped in Nori, Served with Miso Soup with

  Tofu and Veggies

 

*All dishes can be made completely Vegan, Lacto, or Lacto Ovo.

Any Vegan ingredients can also be substituted for Chicken or

Seafood. Please also look at Salads, Soups and Stews and

Lunch/Brunch dishes for other options. This is just a sample

menu, so in addition to these dishes, I have others, and can

recreate you favorites.

 

View More Samples