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Here are some sample menus that we love—to kick-start your meal planning and inspire you to get cooking!

Happens to be Gluten-Free

Velvety Carrot Soup with Mint Oil p. 30

Patatas Bravas p. 50

Creamy Pistachio Pesto over Brown Rice p. 110

Crème Fraîche and Berry Parfait p. 154

Throwback to the ’50s

Creamy Tomato Soup p. 42

Green Bean Casserole with Spelt Bread Crumbs and Frizzled Shallots p. 55

Frosted Tempeh Loaf p. 104

Apple Pie Milkshake p. 130

Fancy Pants

French Onion Soup with a Cheesy Crouton Topping p. 32

Cashew Cream Fettuccine Alfredo with Sautéed Spinach and Cheese Crisps p. 96

Ginger, Maple and Mustard-Glazed Tempeh p. 124

Apple and Pear Tarte Tatin p. 128

Brunch O’Clock

Tempeh Bacon-Stuffed Potato Pom Poms p. 178

Chive and Cheddar Skillet Omelet p. 168

Strawberry Cream Cheese-Stuffed French Toast p. 165

Toasted Pecan Spelt Coffee Cake p. 176

Hold Me—Comfort Foods

“Fried” Green Tomatoes p. 68

Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping p. 122

South Carolina Barbecue Tofu Sandwich p. 114

Strawberry Shortcakes with a Coconut Whipped Cream Topping p. 144

Get Stuffed—Thanksgiving

Broccolini in a Pecan Brown “Butter” Brandy Sauce p. 74

Green Apple and Cashew Sourdough Stuffing p. 70

Seitan Wellington with a Creamy Spinach Sauce p. 88

Pumpkin Cheesecake with a Gingersnap Crust p. 156

Happy Holidays!

Creamed Onions with a Whole Wheat Bread Crumb Topping p. 52

Mashed Potatoes with Caramelized Onions and Crispy Sage p. 66

Personal Seitan Pot Pies with an Herb Biscuit Topping p. 98

Chocolate Mint Truffles p. 158

Fresh, Fast & Healthy

Quinoa Salad with Fennel and White Beans in a Light Lemon Vinaigrette p. 60

Chilled Creamy Red and Yellow Gazpacho p. 36

Cornmeal and Herb-Crusted Tofu Feta Croquettes p. 112

Grandma’s Bird’s Nest Cookies Rolled in Pistachios p. 132

Good for the Whole Fam

Green Salad with Creamy Tempeh Bacon Ranch Dressing p. 34

Southwest Black Bean and Corn Mini Burgers p. 79

Grilled Asparagus with an Herb Pine Nut Sauce p. 64

Chocolate Peanut Butter Mousse with a Crunchy Topping p. 134

Asian Foods Gone Vegan

Tofu Satay with a Decadent Peanut Sauce p. 4

Vietnamese Crêpe with a Mushroom-Bean Sprout Filling p. 94

Crispy Brown Rice Cakes with Adzuki Beans and Scallions p. 58

Crispy Green Tea Cookies p. 138

As Decadent as It Gets

Beer-Battered Tempeh Fish with a Tartar Sauce p. 22

Spicy Seitan Buffalo Wings p. 6

Twice-Baked Potatoes with a Broccoli and Cheese Filling p. 72

Crunchy Peanut Butter Bonbons p. 140

It’s My Party and I’ll Cook If I Want To

Amazing Caesar Salad with Homemade Croutons p. 28

Pear, Fig and Sage Tarts with a Roasted Garlic Aioli p. 2

Barbecue-Style Spelt Pizza with Caramelized Onions and Tempeh Bacon p. 116

Vanilla Birthday Cake with a Buttercream Frosting and Sprinkles p. 150