Jazzy Vegetarian - Season 4

Polenta pizza features a gluten-free crust; tortilla salad pizza; pizza tart topped with roasted vegetables.

Zucchini summer quiche; jicama and spinach salad; cranberry-pecan quick biscuits; chilled avocado soup.

Red pepper boats with rice, mushroom and caper stuffing served with leeks and raisins; butternut bisque; raspberry fudge truffles.

Quinoa and butternut squash paella; avocado-tofu salad; baked apples in parchment.

Peanut butter and jelly cookies; chewy chocolate chip cookies; cherry-chocolate taco cookies.

Easy burrito bake; lime tortilla chips; chocolate rice pudding.

Mock tuna open-face sandwiches; spinach and apple salad with maple mustard dressing; strawberry tartlets; maple mint lemonade.

Seitan piccata; basmati rice; petite peas and parsnips; vanilla, maple and cinnamon tofu pudding.

Cauliflower, sweet potato and celery chowder; butternut squash with apples and cranberries; kale with creamy walnut sauce.

Vegan German chocolate cake; zucchini-orange cupcakes with vegan vanilla cream cheese frosting; cinnamon-maple mini muffins.

Chickpea and quinoa salad in sweet pepper boats; marinated asparagus salad; date-nut lollipops; ginger iced tea.

Pear and apple breakfast pizza; maple granola with banana whipped topping; blueberry-zucchini mini muffins.

Holiday stuffing casserole with kale salad; maple baked acorn squash; pumpkin pie with date-nut crust.