• In a large bowl, gently mix all ingredients except the Swiss chard leaves, taking care not to crush the tomatoes. Cover and put in the fridge to chill for 10 minutes.
• While the filling chills, boil a pot of water. One at a time, dip the Swiss chard leaves into the boiling water while carefully holding onto the stem. Count to 15 and remove. Leaves should be pliable, but not so soft that they tear. Lay the leaves flat on clean dish towel to soak up extra water, taking care not to tear the leaves or burn your fingers.
• One at a time, place the leaves on a cutting board with the flat not spiny side down. Place 2-3 tablespoons of filling in the centre of the largest end of the leaf. Fold the side over the filling and roll the largest end of the leaf forward rolling up the filling and tucking in any odd corners or edges.
• Serve with tahini, hummus or another favorite dip or dressing.

• Slice the polenta 1 centimetre thick. Cut each slice into 4 little wedges.
• Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.
• Remove the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach and scallions, then cover and cook until just wilted, 1 to 2 minutes.
• Sprinkle in vinegar to taste. Gently fold in the polenta wedges and dried tomatoes. Season with salt and pepper and serve at once.

• Put the mint and salt into a mortar and pestle, and pound it until a rough paste forms. If you don't have a mortar and pestle for the mint, give it a few pulses in the food processor, and then use the back of a spoon and a bowl to mash it into a paste. Add 1 tablespoon of the olive oil, and stir to combine. Set aside.
• Heat the other tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook them, stirring occasionally, for 4-5 minutes or until the onion has softened.
• Add the wine, then cook it off for another 2 minutes before adding the rice and cooking it for 2 more minutes, stirring frequently.
• Add the stock, 1 cup at a time, allowing each cup to absorb into the rice mixture before adding the next, and cook, stirring frequently, for 20-25 minutes or until the rice is cooked al dente.
• Remove the pot from the heat and stir in the nutritional yeast, vegan cream cheese, snow peas, frozen peas and salt and pepper (to taste).
• Serve with a dollop of vegan cream cheese, and if you like, drizzle the servings with a little more olive oil. Add some snow pea tendrils, if you have them.

• In a small skillet over medium heat, melt the margarine and stir in the bread crumbs. Stir until toasted. Set aside.
• Bring a large pot of salted water to a boil. In a bowl, with a fork, blend the egg replacer with the soy milk, faux Parmesan, lemon zest and juice, salt, and pepper. Taste the sauce and if you want it more lemony, add more juice.
• Cook the pasta according to the package directions. When the pasta is just al dente, remove it from the heat.
• Reserve about 1 cup of the cooking liquid, drain the pasta, and return it to the pot.
• Toss in the remaining 4 tablespoons of margarine (for a lower-fat dish, use only 2 tablespoons to toss) and stir and swirl until all the pasta is coated.
• Stir in the egg replacer/parmesan/soy milk/lemon mixture and turn the pasta in it, adding a few tablespoons of the cooking liquid if it looks a bit dry.
• Place in serving bowls and sprinkle with parsley and the buttered bread crumbs.

• Bring the water and the rice to a boil in a medium-size saucepan. Reduce the heat to low, cover and cook at a simmer, 20 to 25 minutes (amount of liquid needed and cooking times may vary depending on the type of rice used). The rice will be done when the water has been absorbed and the grains are tender to the bite.
• Preheat the oven to 205°C and line a baking sheet with parchment paper.
• Trim both ends of each butternut and slice in half lengthwise. Scoop out and discard the seeds and the attached pulp. Brush both sides of each butternut with the olive oil, and season the inside to taste with salt and pepper.
• Roast the butternut, cut side up, until easily pierced with a fork, about 30 minutes, and remove from the oven.
• Lower the oven heat to 175°C.
• While the butternut roasts, make the filling: Transfer the rice to a large mixing bowl and add the ⅛ cup (30ml) of olive oil and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest and chili pepper. Stir until the rice is coated with the oil and the ingredients are well mixed.
• Add the ¼ teaspoon salt and pepper, stir, taste and adjust the seasonings if necessary.
• Fill each butternut half with about ¼ cup (60g) of the filling. Return to the oven and heat for about 15 minutes, until the filling is warmed through.
• Serve immediately, or lower the oven temperature to 107°C, cover with foil, and hold until ready to serve.

• Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
• Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth.
• Season generously with salt and pepper.
• Toss the pasta with pesto. For an extra touch of colour and flavour, top the pasta with cherry or sun-dried tomatoes. Divide the pasta among serving bowls and garnish each serving with a basil leaf.
• Recipe from Chloe's Kitchen by Chloe Coscarelli.
• Picture by Miki Duisterhof

• Pour the boiling water over the dried mushrooms. Cover and soak for 30 to 40 minutes to create stock.
• Chop the onion and garlic and sauté them in 3 tablespoons of the olive oil in a large cook pot until the onion is translucent. Add the cumin and coriander and continue sautéing for 1 to 2 minutes.
• Pour the mushroom stock over the onion and garlic sauté. Add the potato and chickpeas and bring the soup to a boil.
• Reduce the heat and simmer for 20 to 30 minutes.
• Pour the cold soy or almond milk into a small bowl, and add the remaining tablespoon of oil.
• Add the cayenne pepper and the cornstarch, and whisk vigorously.
• Add the soy milk and corn starch mixture slowly to the soup, stirring as you add. Once fully combined, add the kale, stirring.
• Cook covered, stirring occasionally, for 10 more minutes.
• Salt and pepper to taste. Serve.
• This recipe by David Hoenig was an entry in the All Animals Meatless Monday Recipe Contest, 2013.
• Picture by Meredith Lee/The HSUS

• Coarsely chop all the soup ingredients (beets, carrots, celery, onion, garlic, and ginger).
• Bring the vegetable stock to a boil, add all of the soup ingredients, and continue cooking at a simmer until all of the vegetables are very tender. Depending on the size of the beets, this could take from 35 to 75 minutes.
• When the vegetables are tender, spoon portions of the soup into a blender, and blend until smooth. (You can also use an immersion blender to blend the soup in the pot.)
• For the crème fraîche, blend the cream cheese, soy milk, and lemon juice together in a bowl until the mixture is smooth and has the consistency of sour cream.
• Spoon the blended soup into bowls, and garnish each serving with a spoonful of the crème fraîche and a sprinkle of dill weed. Serve this soup hot, or refrigerate it and serve it cold.
• Catherine Cunningham submitted this recipe to the All Animals Meatless Monday Recipe Contest, 2013.
• Picture by Meredith Lee/The HSUS

• Spray the pot with cooking spray. Sauté the onions, carrots, cabbage, celery, courgettes, green peppers and garlic until the vegetables are cooked and slightly limp.
• Add the water, marinara sauce, ground white pepper, Italian herb seasoning and salt. Bring the mixture to a boil.
• Add the cooked white beans and macaroni. Reduce the heat to a simmer and cook until the macaroni is tender.
• Recipe by Chef James Dumars of the Lakeside Union School District, Lakeside, California.

Courgette preparation

• Preheat the oven to 190°C.
• Slice the courgette in half, lengthwise. With a paring knife, score the flesh about 1.25cm deep.
• Place the cut sides down on a lightly oiled baking sheet. Sprinkle with sherry, cover with foil, and bake for about 20 minutes, until courgette flesh is yielding but still firm.

Sauce preparation

• Meanwhile, heat the olive oil in a saucepan, add the onions and garlic, and sauté for about 10 minutes, until the onions are translucent.
• Add the tomato paste, tomatoes, oregano, cinnamon, and sherry, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.
• Add the salt and pepper to taste, cover, and set aside.

Filling preparation

• While the sauce is simmering, prepare the filling. Sauté the onions and garlic for about 10 minutes, until the onions become translucent.
• In a bowl, combine the sautéed onions with the walnuts, tofu, currants, and lemon juice. Then stir in the rice.
• When the courgettes are tender, use a spoon to scoop out the flesh, leaving a thin 6mm shell. Chop the flesh and add it to the filling.
• Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
• Bake uncovered for about 30 minutes.
• Ladle some of the tomato sauce onto each plate. Place a stuffed courgette on the sauce and top with crumbled tofu. Garnish with oregano, if you wish.
• Recipe adapted from Moosewood Restaurant New Classics cookbook.
• Picture by Michelle Riley/HSUS