CURRENT MEAL PLAN MENU

Tarragon Chicken Salad Sandwich

Herb Chicken Salad (made with chickpeas) and our House made Tarragon Infused Mayo, Lettuce and Sliced Tomato. Served with Dehydrated Kale Chips and Seasonal Chopped Vegetable Salad

Black Bean-Quinoa Budda Bowl

Quinoa, Black beans, roasted corn, avocado salad, Sofritas, lettuces, cilantro, and pico de gallo. Served with a hummus dressing

Coconut Tumeric Red Lentil Soup

Creamy Coconut Tumeric Red Lentil Soup with a Green Goddess Sandwich on Multi-Grain Bread

Vegetable Fried Rice

Asian inspired fried rice with mixed vegetables, scallions, mung bean sprouts, and vegan "egg" scramble. Served with an Asia cucumber sesame salad

Ultimate Chef Salad

Crisp Romaine, Smoked Tempeh "Bacon", Avocado, Sweet Cherry Tomatoes, Spiced Chickpeas, Red Onion, Cranberries, Cucumbers, and Provolone Cheese. Served with our creamy Tuscan Letti Dressing

Sticky Chili Lime Tofu with Coconut Rice

Grilled tofu marinated in a chili-lime sauce served with coconut rice, mango salsa, and a mixed greens salad

·   Italian Spaghetti and Meatballs

Spaghetti noodles topped with a slow-simmered tomato sauce filled with wild mushrooms, roasted peppers, roasted garlic, and onions. Served with a house salad and garlic bread

Grilled Vegetable and Apple Sage Sausage Kebabs

Grilled Vegetable and Apple Sage Sausage Kebabs served over turmeric rice with a pesto dipping sauce

Teriyaki Protein Bowl

Brown Jasmine Rice with Teriyaki Glazed Wild Mushrooms, Broccoli, Vegan Eggs, and Edamame. Served with Hemp Seeds and Lime Wedges

Grilled Cauliflower Steak with Loaded Baked Potato

Marinated Cauliflower steak grilled to perfections. Served with loaded baked potatoes (cheese, tempeh bacon, scallions, and sour cream) and a side coconut kale salad with cranberries, cucumbers, and coconut bacon