Here’s a springtime menu that will surely delight your family. Featuring a colorful, vegan asparagus tart served with savory stuffed artichokes, a refreshing salad, and flavorful roasted cauliflower on the side, this menu makes a wonderful meal for a festive occasion.
This amazing savory tart is a tasty cross between a veggie quiche and a crustless tart. It’s simple to prepare, pretty to serve and delicious to eat!
These tasty artichokes are so festive! They feature cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course and they do double duty as a luncheon entrée.
This springtime salad has a maple-y dressing paired with tangy dried cranberries, crisp Granny Smith apples and spicy arugula, making a tempting combination.
Red onion and sweet paprika both dress up this dandy cauliflower dish, while roasting it brings out the flavor of this nutritious, cruciferous vegetable.
This recipe is from my book, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen. Published by Scribe Publishing Company, ©2018. Reprinted by permission. Purchase a copy signed by Laura here.
This delightful meal makes an excellent, brunch, lunch or light supper all spring long!
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