Jazzy Vegetarian - Season 5

Vegan party recipes include butternut squash soup with cashew cream; walnut and quinoa stuffed portobello mushrooms; kale; lime and almond salad; maple-raisin-date truffles.

A summer meal features chilled cashew, cucumber and basil soup; not-so-crabby cakes with cocktail sauce; dark chocolate truffle pudding.

Garden fresh recipes include roasted cauliflower cutlets with lemon-caper sauce; roasted asparagus; grape tomato, avocado and herb salad; berry parfaits with cashew-coconut cream.

Easy Italian recipes include spaghetti sauce, vegan-ease pizza and eggplant stack-ups.

Chickpea-tomato salad with tofu feta; escarole with Kalamata olives; garlic hummus; vegan lemon buttermilk cake.

Dairy- and egg-free desserts include sweet cocoa cupcakes with chocolate frosting; chocolate-coconut cake with cherry compote; four-ingredient chocolate chip cookies.

A plant-based morning meal consists of vegan spinach-tomato omelet, baked home fries, breakfast sunshine salad and coconut-grape muffins.

Oven fried rice casserole; sweet potato soup; carrot, cabbage and walnut coleslaw; upside-down apple and oat mini cakes.

Parchment-wrapped tofu with mushrooms and tomatoes; avocado salad parfaits; peanut butter-chocolate mousse.

Meat-free burgers; baked steak fries; strawberry mountain pie.

Vegetable quesadilla bake; guacamole taco salad bowls; five-ingredient rice pudding; cinnamon-spiced vegan dessert cream.

Mushroom and summer squash risotto; romaine and tomato salad; vegan blueberry cheeze-cake squares.

Stuffed green bell peppers; raw veggie kebabs; chocolate party parfaits with mocha cream.