January - Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa
February - Roasted Broccoli and Lemon Pasta
You either love to eat lemons or you hate it—personally, I love the texture they take on when cooked and I like the burst of tartness they add to dishes. They're paired with broccoli, leeks and vegan Parmesan cheese in this recipe to make a flavorful pasta dinner.
March - Singapore Noodles with Pan-Fried Tofu
April - Crispy Parmesan Cauliflower Steaks
This recipe takes inspiration from Parmesan Chicken Cutlets. Cauliflower is dredged and coated in panko and Parmesan cheese, roasted in the oven until tender, and served with fresh herbs and a squeeze of lemon.
May - Spinach Artichoke Mini Quiches with Crispy Wonton Crusts
June - Cheesy Broccoli and Pepper Baked Orzo
July - Summer Skillet Vegetable Lasagna
August - Make & Freeze Slow Cooker Veggie Tortilla Soup
September - Cheesy Kale & Quinoa Casserole
October - Pumpkin Pie Breakfast Bars
November - Potato, Caramelized Onion & Leek Gratin
December - Brussels Sprout and Sweet Potato Israeli Couscous Salad
December's favorite comes with an asterisk because the month isn't over yet! But as of today, this winter-inspired salad is the winner. Roasted vegetables and couscous are tossed with a sweet maple dressing to make an easy salad that works as a side dish or as a lunch.