Are you looking for some creative vegan dishes to serve during Easter? Below are a few recipes from previous issues of Vegetarian Journal published by The Vegetarian Resource Group.

Cooking with Early Spring Greens (from Chef Nancy Berkoff, EdD, RD)
Fennel Salad
Green Pea MockaGuacamole
Spring Greens and Lentil Sauté
Smoky Collards
Grilled Romaine Salad Vinaigrette Dressing
Vinegary Green Beans with Dill

Loafing Around (from Debra Daniels-Zeller)
Walnut, Onion, and Carrot Rice Loaf
Southwestern Polenta Loaf
Pecan-Lentil Loaf
Chickpea Loaf
Red Bean and Millet Loaf with Sweet Potatoes and Mushrooms
Fire-Roasted Tomato Bread Loaf
Smooth Adobe Sauce
Chipotle Barbecue Sauce

Creative Casserole Cuisine (from Debra Daniels-Zeller)
Country Shepherd’s Pie
Green Soybeans with Roasted Red Peppers
Garbanzo Lasagna with Roasted Eggplant
Wild Rice and Mushroom Casserole
Spicy Baked Pasta, Peas, and Buckwheat
Barbecued Black-Eyed Pea, Yam, and Corn Casserole
Scalloped Tomatoes and Tempeh

To subscribe to Vegetarian Journal, visit:
http://www.vrg.org/member/2013sv.php