- Indian inspired black-eyed pea curry
- springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce
- black-eyed peas with purple kale and polenta
- sweet and sour tofu
- spicy urad dal soup
- yellow bell peppers stuffed with mung bean, feta and fresh herbs
- sautéed chickpeas with Swiss chard, spinach and labneh sauce
- portobello mushrooms stuffed with gen-ji-mai rice, black-eyed peas and sage