Fresh Vegetable KabobsGet creative with this fun, open-ended recipe, choosing a variety of colorful
vegetables. The kabobs are delicious served as an appetizer with a creamy ranch
or onion dip.Frozen Mango YogurtThe delectable flavors of mango and coconut are captured in this refreshing dessert.Fruit KabobsExperiment with this luscious low-calorie appetizer, selecting a colorful mix of sweet fruits in season.Gluten-Free Chocolate Chunk CookiesChocolate chips, nuts, and coconut combine beautifully in this gluten-free cookie.Gluten-Free Skillet CornbreadChildren enjoy mixing the batter for this quick and easy classicGolden Date and Apple PieNaturally sweetened with wholesome dates and fruit juice, this double-crust pie is sure to be a guilt-free hit. Granny Smith and gala apples are often favorites for pies, but many types of apples will work. See our tip for making a beautiful vegan glaze for the top.I Can’t Believe I’m Craving Kale SaladThe distinctive dressing makes this salad one of the best ways to enjoy fresh kale.Isabel’s Pumpkin PieIsabel’s Pumpkin Pie is a vegan version of a classic autumn recipe. Enjoy with family and friends.Kale ChipsDo you have trouble getting your children to eat their greens? Here’s an idea sure to please the most finicky eater: kale chips! Bake until crispy with sweet or savory seasonings, depending on your preference.Lentil LoafRay Glend prepared this Lentil Loaf at our November 10th, 2018 Holiday Entrées cooking class, held at the Science of Spirituality International Meditation Center in Lisle, Illinois.Lentil Millet Sweet Potato Plant-based BurgerRay Glend from Science of Spirituality prepared this Lentil Millet Sweet Potato Plant-Based Burger at a cooking demo for Veggie Fest 2019, held in Lisle, Illinois. Filled with whole food goodness, this burger will please family and friends alike. This burger is moist yet firm and will work well as a sandwich or served as a side dish.Love Crunch Granola Fruit TartSimple, sweet, and satisfying, this Love Crunch Tart hits all the right notes. Created by Nature’s Path Organic, a longtime sponsor of Veggie Fest Chicago, this recipe was demoed at the 2019 festival. Enjoy for breakfast or dessert.