| Diet | Recipe | Modification |
|---|---|---|
| Fall Harvest Salad | Use dairy-free cheese. |
| Butternut Squash Ravioli | Use dairy-free sour cream. | |
| Maple Donuts | Use dairy-free milk. | |
| Fall Harvest Salad | Naturally egg-free. |
| Butternut Squash Ravioli | Use this dough recipe: 2 tablespoons olive oil, ½ teaspoon salt, ½ cup water, and 2 cups flour. Whisk together oil, salt and water, then gradually add flour a little at a time until a ball forms. | |
| Maple Donuts | Use an egg replacer. | |
| Fall Harvest Salad | Naturally gluten-free. |
| Butternut Squash Ravioli | Use a 1:1 ratio gluten-free baking mix. (These 1:1 mixes can be used in place of regular wheat flour with no other changes.) | |
| Maple Donuts | Use a 1:1 ratio gluten-free baking mix. | |
| Fall Harvest Salad | Naturally nut-free. |
| Butternut Squash Ravioli | Naturally nut-free. | |
| Maple Donuts | Naturally nut-free. | |
| Fall Harvest Salad | Use non-dairy, vegan cheese. Substitute honey with maple syrup or agave syrup. |
| Butternut Squash Ravioli | Use this dough recipe: 2 tablespoons olive oil, ½ teaspoon salt, ½ cup water, and 2 cups flour. Whisk together oil, salt and water, then gradually add flour a little at a time until a ball forms. | |
| Maple Donuts | Use an egg replacer and vegan, non-dairy butter. |
