Main Dishes
Pasta with Marinara Sauce (Karyn’s Fresh Corner Café)

Asian Noodle Bowl with Kelp Noodles and Almond Chili Sauce (Cru)

Pumpkin Gnocchi with a Jerusalem Artichoke Purée (Millennium)

Raw Zucchini and Carrot Lasagna with Almond Ricotta (Ravens’ Restaurant)

Summertime Succotash with Creamy Rosemary Garlic Sauce

Beet Ravioli with Basil Macadamia Ricotta

Zucchini Pasta with Chunky Tomato Sauce

Spaghetti Squash with Three Step Marinara

Summer Squash Fettuccini with Lemon Pepper Cream

Nut Loaf TV Dinner (Live Organic Food Bar)

Thai Vibe (Live Organic Food Bar)

Roasted Maple Glazed Brussels Sprouts with Chestnuts

Shanghai Rice Bowl (Fresh)

Temple Rice Bowl (Fresh)

Millet Bowl with Greens and Toasted Sunflower Seeds
I really liked this too! My first time using millet and it tasted great! Quinoa or brown rice would be nice, too.  Everything comes together as the millet cooks with some pan-seared veggies overtop. Yum! Modifications: used all spinach (300g), subbed pumpkins seeds for the sunflower seeds, subbed lime juice for lemon. Stirred miso into the millet after it had cooked not while it was boiling. (blinknoodle)
Italian Garden Stir Fry

Eggplant Rollatini

Quinoa Pilaf with Swiss Chard and Lemon

Wild Rice with Kabocha Squash and Sage Butter

Spicy Black Bean Chili (Blossoming Lotus)

Superfood Chia Chili (Life Food Gourmet)

West African Yam and Bean Patties

Fajita Patties

Homestyle Lentil Patties

Indian–Spiced Lentil Hemp Patties

Chia Bean Patties

Black Bean Sliders

Portobello Patties

Buckwheat Sunflower Seed Carrot Pizza

Black Bean Chili Pizza

Quinoa Falafels
I don't like falafels but I loved these! Crispy on the outside and soft on the inside with nice flavours. I served them with the Cheesy broccoli Bowl. (blinknoodle)
Live Falafels (Blossoming Lotus)

Gorilla Food Green Tacos (Gorilla Food)

Collard Green Buckwheat Wrap

Spicy DLT Sandwich

Vegetables
Butternut Squash Soup (Karyn’s on Green)

Caramelized Brussels Sprouts with Mustard Vinaigrette (Karyn’s on Green)

Summer Squash Roast (Horizons)

Heavenly Baked Delicata Squash

Turnip Masala (The Green Door)

Roasted Parsnip with Coconut Fennel Sauce (The Green Door)

Roasted Cauliflower

Curried Cauliflower "Rice

Mashed Potatoes and Turnips

Parsnip Oven Fries

Grazing Snacks
Spicy Cocoa Hazelnut Zouzous (Crudessence)

Salt and Vinegar Kale Chips

Cool Coconut Orange Squares

Nori Crisps

Sour Cream and Onion Kale Chips

BBQ Red Bell Pepper Kale Chips

Red Raspberry Frozen Fruit Pops

Energy Bars and Gels
Spiced Açaí Energy Bars

Green Energy Bars

Chocolate Sacha Inchi Blueberry Energy Bars

Walnut Cranberry Energy Bars

Carob Energy Gel

Lemon Lime Energy Gel

Desserts
Raw Berry Parfait (Karyn’s Fresh Corner)

Banana Nut Bread (Beets Living Food Café)

Key Lime Pie (Crudessence)

Banana Crème Pie (Matthew Kenney)

Cherry Tartlets with Vanilla Crème (Chad Sarno)

Chocolate Covered Sacha Inchi Bananas

Simple Chocolate Sauce

No Bake Double Chocolate Chip Maca Cookies

Mint Chip Ice Cream

Vanilla Protein Ice Cream with Caramel Swirl

Chocolate Chip–Maple Maca Ice Cream

Cantaloupe Ginger Ice

Watermelon Lemon Granita

Indigo Granita

Bodacious Berry Cookie Crumble

Summery Simple Peach Tart

Yacon Dessert Ravioli

White Chocolate Raspberry Cheesecake with Chocolate Almond Crust

Apple Pear Energy Tartlets

Other Thrive Recipes
The Thrive Diet
Orange Pumpkin Seed Dressing
His dressings use oils high in essential fatty acid.  The base of some of his dressings can be an oil blend of 8 parts hemp, 1 part pumpkin seed oil and one part flax oil.  I splurged and got all three oils for the goodness and variety.  The only pumpkin seed oil I could find was toasted and it's pretty good.  This dressing combines 1/4 cup of this oil blend, with 1/2 cup of OJ, some orange zest, apple cider vinegar (only 1 tsp) and a little salt to taste which I forgot.  It was very thin at first but I loved the nutty sweet tangy taste.  I'm going to let it sit in the fridge and see if it thickens up, but it's o.k. thin, this way it can be tossed into dressings instead of just laid on it. (tweety)
Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life
Almond Flaxseed Burger
LOVE THIS. This is my go-to recipe when I can't think of anything to make or I don't have any time. I add in raw peppers, chili flakes, or Sriracha to give it some heat. I only add 1/2-1 tablespoon of extra oil, because if you get your almonds ground up nice, you don't really need it. These are great cooked or raw--I love them either way. (veganrun)
Apple Cinnamon Energy Bars
These are super yummy! I make these and freeze them to eat after runs. I have subbed in barley flakes and oatmeal for the cooked quinoa before, and I don't quite like 2 tsp of cinnamon in this --1.5 tsp does the job for me, and I consider myself a cinnamon lover! I also ease off the nutmeg a bit on this too, just a very scant 1/2 tsp. (veganrun)
Chocolate Blueberry Energy Bars
Good, but the blueberries were difficult to knead in at the end--they sort of just fell out when I shaped them.
(veganrun)
Lemon Rooibos Crackers
LOVE LOVE LOVE these. I've made them so many times, however, I still cannot get this to really be "cracker" like. They are sort of crumbly. I can't get my almonds quite fine enough, I think. I just break off pieces and sprinkle them over salads or soups, but you can't really dip into a hummus or other dip with these. They won't stand up. But I just adore the taste. It's so fresh and different.  (veganrun)
Nutritional Yeast Sauce
This is really yummy. I ran it through the blender before I cooked it, though. I think this helped with the texture. This was excellent on pizza. (veganrun)
Spicy Black Eyed Pea Quinoa Pizza
I didn't really like the crust (taste-wise), and it just seemed kind of doughy, even after cooking for over an hour. (veganrun)
Spicy Sun Dried Tomato Marinara Sauce
Double the garlic, and I left over the cucumber, and this was still amazing. Loved it! Better than most cooked sauces I've ever had. I was eating it out of the blender with my finger! (veganrun)
Sunflower Seed Pate
This is really really oily. Next time I make it I will cut WAY back on the oil, and possibly only make half the recipe. With all the oil, it was pretty rich and we couldn't eat big enough servings to get rid of it before it went bad. I like the flavor and it's great on crackers with soup. (veganrun)
Vegetable Crackers
These were really good with hummus, but I struggled to get them spread thin enough to be crispy--maybe my vegetable chunks were too big? They had a nice hearty taste to them. I added some coriander, and that was super tasty. (veganrun)

I have the original Thrive, the one with just a few recipes in it. Should I put my reviews on this page? I don't have a ton of reviews, but I would love to share them.

Yes! I'm adding all Thrive ones here.