Dishes marked with * can be made vegan with minor modifications. For other dishes, do not hesitate to ask Chef Angela if she can modify them to your specific dietary wants, most likely she can!

Sweet Potato Crust Quiche Thin slices of sweet potato make for a yummy, grain-free crust that is filled with sautéed spinach, eggs and feta and baked to a finish.

Cauliflower Nuggets Delicious breaded cauliflower florets are baked in the oven with a vegan parmesan “cheese”/whole wheat crumb crust, they are reminiscent of Italian-style fried cauliflower – without all the oil and frying! They’re vegan too!

Tofu Stuffed Bell Peppers * One of Chef Angela’s most loved vegetarian dishes! Red bell peppers are filled with a unique, tasty blend of ground tofu, brown rice, dried cherries, toasted pecan pieces in a tamari-sherry sauce and topped with a spoonful of homemade tomato sauce and sprinkling of mozzarella cheese.

Vegan Buffalo Dip Stuffed Bell Peppers A blend of cauliflower, cashews and chickpeas, along with various herbs and spices for a healthy, meat-free take on everyone’s fav party dip!

Buddha Bowl Roasted sweet potatoes, broccoli and onion, seasoned and roasted chickpeas, shredded carrots and optional tofu are served on a bed of quinoa and mixed wilted greens. Vegan too!

Loaded Veggie Quinoa Burgers * A delicious blend of sautéed carrots, celery, sweet red bell pepper, cumin, coriander, garlic and fresh parsley is incorporated with quinoa, mashed chickpeas, tahini, and tamari and formed into patties and pan seared until golden. Served with a relish-mayo dipping sauce on your choice of bun – or, for a healthier alternative, between two lettuce leaves.

Coconut Tofu with Mango Salsa * Tofu cutlets are marinated in lime-tahini sauce and then topped with toasted coconut, corn meal, cumin and chili powder and baked to a golden crust; served with a salsa of mango, sweet red onion, cilantro, jalapeno, chili powder, and pinch of cayenne!

Spinach and Chickpea Sweet Potatoes Halved, baked sweet potatoes, filled with a creamy, decadent tasting mixture of garlic, sautéed spinach, scallions, light sour cream and chickpeas, topped with a sprinkling of mozzarella cheese and toasted walnut pieces.

Hearts of Palm & Artichoke “Crab” Cakes Hearts of palm, artichoke hearts, onion, celery, Dijon mustard and Old Bay seasoning are combined and formed into patties that are cooked until golden brown, so even vegan veggie-lovers can get in on crabby-patty fun!

Veggie Enchiladas* Sautéed garlic, onions, tomatoes, zucchini, red pepper and mushrooms, are wrapped along with cheddar cheese in flour tortillas and topped with a creamy spinach and cumin sauce. A frequently-requested dish among Chef Angela’s vegetarian clients.

Chickpea & Pineapple Stuffed Sweet Potatoes Oven-baked sweet potatoes are filled to the brim with a tropical, tasty combo of sautéed crushed chickpeas (garbanzo beans), pineapple, onions, garlic in an almond/lime sauce and topped with fresh cilantro, scallions and toasted coconut flakes for added crunch. Vegan too!

Eggplant Rollatini Roasted eggplant slices are wrapped around a smooth ricotta, basil and pine nut filling, topped with homemade marinara sauce and mozzarella cheese and baked to a delicious cheesy finish.

Bulgur Stuffed Eggplant Roasted eggplant halves are hollowed out and filled with a hearty mix of  bulgur and a cinnamon, honey, allspice, red pepper flakes, lemon zest and juice, fresh mint and parsley spiced tomato sauce, then topped with toasted pine nuts!

Hoisin Tofu Lettuce Wraps* A very light and flavorful dish, Boston lettuce leaves are filled with a hoisin, chili and cilantro tofuball (mini “meatball”) filling and are topped with a fresh English cucumber, ginger root salad and shredded spaghetti squash.

Veggies & Quinoa with Oil-free Pineapple BBQ Sauce Quinoa, black beans, roasted sweet potatoes, mushrooms, and wilted spinach are tossed together and coated in an oil-free, vegan pineapple BBQ sauce and garnished with pineapple and sesame seeds.

Sesame/Honey Tempeh and Quinoa Bowl* Tempeh is tossed in a sesame/honey sauce and served over a shredded carrot and toasted sesame seed salad on a bed of fluffy quinoa for a satisfying vegetarian meal.

Peanut and Kale Salad For my vegan buddies: kale and peanut salad tossed with a peanut/tahini dressing. Perfect for a light lunch, or if you were to add some vegetarian protein such as beans, tofu, or tempeh you would have a complete meal!

Potato Pizza Slices of roasted russet potatoes are topped with marinara sauce, sliced Kalamata and green olives, fresh torn basil leaves, mushrooms (or your choice of toppings) and client’s choice of Daiya vegan mozzarella cheese or almond Parmesan “cheese” – a perfect healthy way to kick pizza cravings without the guilt or grease! They’re vegan too!

Portobello Mushroom and Almond Pesto Lasagna* Layers of roasted Portobello mushrooms, chunky tomato sauce, lasagna noodles and toasted almond, garlic, lemon and parmesan cheese pesto are topped with mozzarella cheese and baked to perfection.

Glazed Lentil Walnut Apple Meat(less) Loaf* Lentils, toasted walnuts, apples, oat flour, sweet onions, raisins, thyme and ground flax seed are blended and formed into loaves baked to an aromatic finish and drizzled with balsamic apple glaze.

BBQ Pulled Carrots Yep, you heard right, shredded carrots instead of pork, in Chef Annie’s homemade, vegan BBQ sauce, perfect served either piled high into baked sweet potatoes or alongside of oil-free/vegan corn bread squares!

Mediterranean Baked Sweet Potatoes Baked sweet potatoes stuffed with roasted chickpeas, a simple garlic-herb sauce and tomato salad. Vegan too!

Zucchini Lasagna A naturally low-carb alternative to traditional lasagna noodles, thinly sliced zucchini is layered with a ricotta cheese filling and your choice of marinara sauce or tofu “Bolognese” sauce, topped with reduced fat mozzarella cheese and baked to a bubbly finish.

Pumpkin-Infused Bolognese A delicious, savory sauce of carrots, celery, onion, red wine, client’s choice of additional veggies, crushed tomatoes and a sprinkling of parmesan cheese and topped with toasted pepitas! Perfect served over traditional pasta or low carb/calorie spaghetti squash.

Sesame Crusted Tofu with Lemongrass/Orange Reduction* Tofu cutlets coated in sesame seeds are cooked on the stove top until golden brown, then laced with a sesame oil, shallot, ginger root, fresh squeezed orange juice and lemongrass reduction, a perfect match with pan-seared bok choy.

Tandoori Tofu Indian spiced tofu spears are marinated in a ginger, lemon juice, garam masala, cumin, and cinnamon sauce, baked to a tender finish and topped with a salsa of fresh kiwi and hearts of palm.

Spicy Peanut Butter Tofu/Tempeh* Your choice of tofu or tempeh, pan-seared until golden and crispy, served in a spicy coconut-infused peanut butter sauce of curry, chipotle pepper, chili powder, cumin and turmeric – great over basmati rice!

Tofu Stir-Fry Pan-Seared Tofu is sautéed with baby bok choy and crisp bell peppers – perfect served over low carb egg noodle substitute for a healthy meal!

Lemon/Dill Tofu*

Pan-seared tofu cutlets are topped with a refreshing lemon, fresh dill, and tahini vinaigrette. Delicious served over Chef Angela’s Beet, Dill, Feta and Quinoa salad.

Stuffed Eggplants* Eggplant halves are roasted and filled with a blend of toasted walnut, plum tomato, garlic, onion, Feta cheese and a pinch of cinnamon, and baked to a delicious finish.

Buckwheat Curry Bowl Buckwheat groats served in an insanely “creamy” (coconut cream) turmeric/curry sauce with kale and cashews for a nice crunch, making for a delightful, healthy, comforting vegan meal!