EmpanadasA specialty from Guanajuato, Mexico but originating in Spain, these savory pies are a flaky, vegan treat.Skewered Vegetables TeriyakiServed over grains, this harvest of autumn vegetables makes an outstanding meal.Saag Paneer (Veganized)Saag Paneer is a delicious curried, creamed Indian entrée that contains spinach, cream, and fresh cheese cubes called paneer. This vegan version uses a variety of greens, tofu instead of paneer, and cashews instead of cream. Stuffed Portobello, Cauliflower Hash, and Brown GravyAn elegant entrée featuring the versatile vegetable, cauliflower! Cauliflower is a good source of protein, thiamin, riboflavin, niacin, magnesium, and phosphorus.Mac and CheeseMacaroni smothered in a creamy vegan cheese sauce–comfort food for all seasons!!Sweet Potato Quesadillas with KaleAraceli Flores took traditional quesadillas to a new level of tasty with this at our March 16, 2019 cooking demo held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Savory Gingered TofuThis is excellent served alone or used to enrich grain and vegetable dishes.Tofu RancherosFor a real south-of-the-border flavor, try this hearty dish which doubles as a filling for tacos or tortillas.Vegetable Chow MeinMun Wong, owner of Alice & Friends Vegan Kitchen in Chicago, and Chef Ruby Thor gave us this delicious plant-based adaptation of a prized family recipe. Over two hundred people attended their demo hosted by Veggie Fest Presents! on February 23, 2019, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.Veggie Soy BowlVeggies and soy protein flavored with ginger and garlic make this Asian-inspired dish flavorful and easy to prepare.Vegetable Pasta PuttanescaOur Veggie Fest team member, Sue Rose, developed a vegan version of Puttanesca with big flavor and zest. The harmony of its ingredients satisfies the palate, bite after bite.Fettuccine Alfredo, VeganThis creamy, vegan Alfredo sauce will wow your guests, vegetarians and non-vegetarians alike.