Creamy, sweet, homemade pumpkin butter, made from fresh roasted sugar pumpkin, spices and kombucha.

Ten spices, quinoa, cashews, raisins and cilantro make for a delicious, healthy twist on an Indian classic.

Spicy crumbled tofu with kale, crispy potatoes and crunchy peppers. Top with avocado and scallions for a healthy protein packed breakfast.

Sweet sugar pumpkin, sauteed in a spicy tomato broth and topped with cilantro and cashew cream. An Afghan classic – perfect for fall.

Warm, cinnamony-sweet baked apples, topped with yogurt and crunchy ginger snap spiced granola.

Spicy, crunchy, sweet and energizing ginger snap granola. Perfect for fall mornings.

Sweet and spicy Thai coconut curry, with sweet potatoes, tofu and tender veggies.

A sweet and savory autumn panini, made with succulent pears, rosemary and creamy vega cashew cheese.

Creamy hummus, flavored with sweet, buttery roasted garlic.

Chunky edamame, seasoned with soy sauce, sriracha and scallions, then wrapped into delicate wontons and pan fried to deliciousness.

Zesty-spiced quinoa and lentils as a delicious and hearty vegetarian taco filling.

Moist, chocolate cupcakes, topped with creamy peanut butter frosting. Rich, decadent…and totally vegan. Even better.

Moist oatmeal muffins, loaded with sweet, juicy cherries and topped with crispy coconut-oatmeal crumbles. Totally vegan.

Crispy vegan whole wheat waffles, flavored with rich almond butter and bursting with ripe summer cherries.

Vegan cream cheese made by blending cashews into a creamy spread and stirring in your favorite cream cheese flavorings.

Fresh summer greens, topped with crunchy-sweet peanut clusters, creamy peanut dressing, and fresh, buttery avocado slices.

Portobello caps, soaked in a Dijon marinade and roasted to deliciousness. Top with greens on a bun for a delicious vegetarian summer burger.