Baked & Stuffed
Quinoa-Stuffed Tomatoes with Spicy Cilantro Pesto
The filling for this dish tastes great baked in a ripe, juicy tomato, as in this recipe. Feel free to try the…
see recipeSmoky Little Devils
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be…
see recipeLentil and Rice Loaf
This flavorful lentil loaf is perfect for anytime you want a hearty main dish. It can be made with fresh or dried…
see recipeEggplant Rollatini
This Italian-style eggplant rollatini dish is usually filled with bread crumbs and cheeses. This version uses a savory millet and spinach filling–seasoned…
see recipeVegan Blueberry Muffins
Lemon zest and cardamom give these vegan Blueberry Muffins their amazing flavor and aroma. Oat and millet flours produce a muffin that…
see recipePlant-Based Shepherd’s Pie
The most popular version of this dish is made with minced meat, as well as a large quantity of dairy. The Shepherdess’s…
see recipeTwice Baked Sweet Potatoes
I created this dish as a way to use leftover cranberry relish. But it’s so good, that now I make cranberry relish…
see recipeMillet-Stuffed Chard Rolls
Millet and chard are great alternatives to the usual rice-stuffed cabbage, and the Roasted Red Pepper Sauce is perfect when you want…
see recipeBean & Corn Enchiladas
The vegetables in the filling are really just a suggestion. Use whatever you and your family like. Add rice and red bell…
see recipeVegan Pizzas How You Like ‘Em
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way,…
see recipeBoulangere Potatoes
This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat. From Bravo! Health Promoting Meals from The…
see recipeGreek Stuffed Peppers
Whenever I make these stuffed peppers my dinner guests rave about them! It’s such a great way to use up leftover brown…
see recipe