Quinoa Collard Wraps with Miso-Carrot Spread

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. If you dont have collard greens or dont like their assertive bite when raw, you could also use regular whole wheat wraps. The miso-carrot spread is divine!

Kale Salad with French Lentils and Sweet Apricot Vinaigrette

This recipe is a raw "massaged" kale salad but hearty enough for a full meal with the addition of lentils.

Chickpea Apple Salad Sandwich

This makes a great vegan or vegetarian sandwich filling for back-to-school lunchboxes or in your backpack during a picturesque Vermont fall hike (just include a coldpack). You can substitute the mayonnaise for your favorite vegan variety and substitute favorite herbs from your garden for the tarragon. Not interested in a sandwich? Put a scoop atop some greens instead (maybe with an heirloom tomato slice or two on the side).

Non-Dairy, Vegan Eggnog

This recipe has been affectionately nicknamed “Veggnog” amongst City Market staff. Our own Alli Johnson adapted this recipe and it’s a sure crowd-pleaser

Quinoa Stuffed Peppers

This colorful and tasty dish makes a great vegetarian or vegan entre.

Wheat Berry Salad

Feel free to be creative with this salad and use the veggies and spices you have on hand such as apples, broccoli, corn, celery, green beans, peppers, etc.


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