CURRENT MEAL PLAN MENU

Creamy Alfredo Pasta

Penne pasta noodles tossed in an alfredo sauce with sautéed wild mushrooms, fresh basil, fresh spinach, and cherry tomatoes. Served with garlic bread and a mixed field greens salad.

Black Bean-Quinoa Buddha Bowl

Quinoa, black beans, roasted corn, avocado salad, tofu sofritas, lettuces, cilantro, and pico de gallo. Served with a hummus dressing

Coconut Lentil Soup

Creamy coconut lentil soup with a grilled cheese sandwich on multi-grain bread

Vegetable Medley

Roasted acorn squash filled with roasted brussels sprouts, red bell pepper, butternut squash, and kale. Served with seared wild mushrooms and zucchini

Zucchini Boat

Zucchini boat stuffed with quinoa, black beans, tomatoes, vegan “beef” and cheese. Served with a cauliflower medley

Ultimate Chef Salad

Crisp romaine, smoked tempeh "bacon", avocado, sweet cherry tomatoes, spiced chickpeas, red onion, cranberries, cucumbers, and shredded cheese. Served with our creamy avocado dressing

Pan Fried Sesame Garlic Tofu

Pan-fried sesame garlic tofu served with brown rice and stir-fry mixed vegetables

3 Bean Chili

Slow-cooked 3 bean chili served with jalapeno cornbread

Vegetable Stew

Braised vegetable stew filled with mushrooms, carrots, potatoes, celery, and onions. Served over mashed cauliflower and parsnips

Powerhouse Veggie Combo

Roasted carrots, squash, lentil puree, marinated beet salad, and sauteed greens trio