Caramelized Red Onion, Fennel  and Fuji Apple Goat Cheese PizzaVEGETARIAN DELIGHTVEGETARIAN DELIGHT3 Bean Salad with a Honey Apple Cider Vinaigrette VEGETARIAN DELIGHTWild Mushroom & Tofu Potstickers with Ponzu SauceVEGETARIAN DELIGHTAsparagus and Feta Quinoa PilafMarinated Crunchy Carrot, Daikon & Cilantro Spring RollsVEGETARIAN DELIGHT



Celebrate spring with our delicious collection of vegetarian and vegan friendly recipes

Written By: | Photographer: Stephen Cherry



Pizza Dough:
1 package active dry yeast
1 tsp sugar
1 cup warm water
1 tbsp kosher salt
Olive oil
3 cups flour, plus more for dusting

3 tbsp olive oil plus 2 tsp
1 fennel bulb, sliced thin (reserve green fronds for garnish)
1 red onion, sliced thin
1 fuji apple (or your favorite variety) cored and slicked thin
Kosher salt and pepper
1 tsp sugar
4 oz chevre (goat cheese)
3 tbsp grated parmesan cheese
In a mixer, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
Mix on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium. Mix until the dough gathers into a ball; this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl; turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 1 hour. Turn it out onto a lightly floured counter. Divide into 3 equal pieces; cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a large circle.  Preheat oven to 450 degrees. If you wish to use a pizza stone, place the stone in the oven to preheat. Tip: You could also substitute a premade pizza crust or store-bought pizza dough when short on time or motivation.

In a bowl, combine the goat cheese and 1 teaspoon of olive oil (to help it combine smoothly). Set near the stove so that it will soften. Put 3 tablespoons of olive oil in a large frying pan on medium/medium high. Add apples, fennel and onions and sauté for approximately 10 minutes. Sprinkle sugar, and continue to cook until browned. Precook the pizza crust for 3-5 minutes until just lightly browned. Evenly spread the goat cheese on the crust and distribute the compote of vegetables on top of the pizza. Sprinkle with the Parmesan cheese and bake at 450 degrees for 10 minutes or until golden brown.

For Vegans: Omit cheeses and simply use olive oil as a base to the vegetable compote or substitute with a spreadable vegan cheese alternative. You could also use a tomato sauce base.


1 large can chick peas
1 large can cannellini beans
1 can light red kidney beans
3 ribs of celery, diced
½ cup apple cider vinegar
¼ of a red onion, diced very fine
2 tbsp scallions sliced on the bias
2 tbsp honey
2 tbsp sugar
Kosher salt and pepper


Open all beans and rinse in a strainer. Lay out on paper towels to extract all extra water. In a large bowl, combine vinegar, honey and sugar. Whisk to combine. Add beans, celery, red onions and scallions to the bowl and mix to combine. Add salt and pepper to taste. This should be prepared in advanced so the beans can soak up the vinaigrette.

For Vegans: For those vegans who eat honey, this dish is already vegan. If you do not eat honey, you may substitute more sugar or agave nectar for the honey.


½ red onion, diced
2 cloves garlic, minced
½ block extra firm tofu, diced
1 cup wild mushroom mix, chopped fine
¼ cup whole wheat panko breadcrumbs
¼ cup shredded carrot
2 tbsp scallions cut on the bias
1 tbsp low sodium soy sauce (plus some for dipping)
1 lime
1 cup low sodium vegetable broth
Kosher salt and pepper
1 egg
1 package wonton wrappers
Olive oil

In a sauté pan with 2-3 tablespoons of olive oil, cook onions, garlic, mushrooms and carrots until just soft. Salt and pepper to taste. Transfer this mixture to a bowl and add to it the tofu, panko, scallions and 1 tablespoon of soy sauce. Fold to combine. Lightly beat one egg with a bit of water to create an egg wash. Lay out several wonton wrappers and put about 1-1 ½ teaspoons of mixture in the center. Use your finger to apply egg wash to all edges. Fold bottom corner to the top corner to create a triangle. Press to seal all edges and with the long flat edge facing toward you, pull up the far corners together to meet. Seal with a bit of egg wash. In a medium high sauté pan with a lid, coat the bottom lightly with olive oil and place the potstickers in. They will cook for approximately 3 minutes and yes, they may stick to the bottom. Don’t try to fix that yet. Holding the lid in one hand, and the vegetable stock in the other, quickly pour the stock in the hot pan and seal with a lid for 2 more minutes. They will steam and finish cooking—and they should no longer be stuck to the bottom. In a small bowl, put the desired amount of soy sauce for dipping, squeeze the juice of 1 lime into the bowl and serve.

For Vegans: Simply omit the egg in the egg wash and use water. Be sure to wrap tightly.

For Carnivores: My favorite application of this dish is replacing the tofu with ground turkey and replacing the vegetable stock with chicken stock. Be sure to cook the turkey all the way through.



1 cup quinoa
2 cups low sodium vegetable stock
3 tbsp olive oil
1 large carrot, diced
2 ribs of celery, diced
½ red onion, diced
2 cloves garlic, diced
1 lb asparagus, chopped into 1 inch segments on the bias
3 tbsp sliced scallions
1 small zucchini, diced
4 oz feta, crumbled
Kosher salt and pepper

In a large saucepan with a lid, sauté the carrots, celery, onions, garlic, zucchini and asparagus until just lightly softened. Add the quinoa and stir to coat. Add vegetable stock and cook the quinoa 10-15 minutes or until it has absorbed all the liquid. Add salt and pepper to taste and add crumbled feta and scallions and stir.

For Vegans: Simply omit feta cheese, or add your own vegan cheese.

For Carnivores: For a bit more flavor, substitute chicken stock for vegetable stock.




1 large carrot, julienned thin
1 medium/small daikon, julienned thin
¼ cup whole cilantro leaves
2-3 scallions sliced in thin strips
½ cup white vinegar
¼ cup sugar
1 quart water plus 1 tbsp
1 package spring roll wrappers
1 egg
vegetable oil

In an airtight container, mix the vinegar, sugar and quart of water. After dissolving sugar, add julienned carrots and daikon. Allow to sit in the mixture for at least an hour, overnight is best. Before you use the veggies, drain and rinse with cold water, and allow to set in cold water while you prep the spring rolls. Lay out a spring roll wrapper in the shape of a diamond (there should be directions on the package). Beat the egg in a small bowl with the tablespoon of water. Place small amount (8-10) sticks of the carrot/daikon mixture, once dried slightly on a paper towel, in the center of the wrapper tightly stacked. On top of that, place several cilantro leaves and a few of the thin strips of scallion. Using the egg wash to seal all the sides of the wrapper, carefully fold as directed on the package so that all of the items are neatly and tightly tucked. Lower the rolls a few at a time into the oil, that should be preheated to approximately 350 degrees at medium/medium high. When the rolls are completely crispy and brown, remove and allow to drain/cool on a paper towel before eating. Serve with your favorite duck sauce or soy sauce.

For Vegans: Simply omit the egg in the egg wash and use water. Be sure to wrap tightly.

For Carnivores: This spring roll would be delicious with the addition of shrimp or chicken.


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