CaponataThis robust Italian salad is equally enjoyable as a sandwich filling, a topping for veggie burgers, or spread on crostini as an appetizer for your next gathering.Fettucine AlfredoSue Rose from the Veggie Fest team has created a creamy, vegan Alfredo sauce that will wow your guests, vegetarians and non-vegetarians alike.”Garden Fresh PizzaA display of garden vegetables lends appeal to this colorful pizza. For a gluten-free version, look
for a prepared crust in the freezer section of larger grocery stores.Minestrone SoupEnjoy this festive and distinctive soup as a meal in itself or as a first course to an Italian dinner. For a gluten-free version, use one of many available pastas made with rice, quinoa, corn or even lentils—and check your bouillon cube ingredients.Pasta e FagioliItaly is the home of this legendary, thick pasta and bean soup. Serve with Italian bread and salad for an easy, satisfying soup-supper.Pasta Salad with Pesto DressingA chilled pasta salad is always a treat, especially when tossed in this piquant basil dressing.Pomegranate, Orange, and Spinach SaladThis distinctive salad offers an inspired combination of textures and flavors.Tofu and Pecan “Meatballs”Serve these savory “meatballs” on a bed of pasta with your favorite sauce.Vegetable Pasta PuttanescaOur Veggie Fest team member, Sue Rose, developed a vegan version of Puttanesca with big flavor and zest. The harmony of its ingredients satisfies the palate, bite after bite.