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Season
Two Big Chocolate Chip Muffins
Mustard Braised Chickpeas with Roasted Broccoli Rabe
Crispy Chickpea Arugula Salad with Fennel & Shallot Thyme Dressing
Spring Green Minestrone with Pesto
Vegan Hot Cross Buns with Dried Cherries & Chocolate
Baked Sesame Seed Tofu Triangles with Gochujang
Tender Vegan Lemon Loaf with Strawberry Sumac Glaze
Spinach & Coconut Stewed Lentils with Roasted Vegetables
Smoky Roasted Mushrooms & Tofu Kale Salad
No-Knead 100% Whole Wheat Bread (Puffy with a Crisp Crust)
Vegan Hamburger Helper with Lentils
Tender Vegan Bran Muffins with Brown Sugar & Cinnamon
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