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Entrées

Three corn tortillas filled with roasted sweet potatoes, black beans, and topped with chopped fresh cilantro. A small bowl of guacamole is placed next to the tacos.

Black Bean and Sweet Potato Tacos with Lime-Cashew Cream

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A ceramic bowl brimming with a vibrant, plant-based vegetable stew featuring beans, corn, diced squash, onions, and leafy greens. Garnished with chopped herbs, it sits elegantly on a light green tablecloth.

The Three Sisters Go Green

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A red plate holds a delicious vegan baked sweet potato topped with black beans, corn, chopped vegetables, and a generous drizzle of creamy avocado sauce. Chopped chives and a purple edible flower garnish this vibrant plant-based dish.

Stuffed Sweet Potatoes with Avocado Sauce

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A pot filled with a creamy, plant-based vegetable stew, featuring diced carrots, peas, chickpeas, mushrooms, and celery in a thick sauce. This vegan delight appears well-seasoned with visible herbs and spices.

Garbanzo a la King

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A bowl of plant-based vegetable stew with bright orange and yellow chunks, likely squash or peppers, topped with herbs. A spoon is placed inside the bowl. The vegan dish sits on a textured, dark surface, reflecting the careful guidance of a dietitians expertise.

The Italian Pasta Full Meal Deal

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A golden-brown, round bread rests on a metal baking tray, topped with sesame seeds and herbs. This plant-based delight has a dense, crusty texture and sits elegantly on a red and green tablecloth.

Tofu “Unturkey” with Stuffing and Gravy

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Breanda Davis RD 

Email: brenda@BrendaDavisRD.com

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International Vegetarian Union

Vegan Outreach

Vegetarian Resource Group

P.C.R.M.

VegFamily

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