Vegan “beef” steak with a wild mushroom gravy, sauteed greens, and creamy cauliflower and parsnip puree
Roasted Cabbage Wedge
Roasted cabbage wedges with lemon garlic butter, grilled portobello mushrooms, and roasted mixed veggies.
Vegetable Lasagna Rolls
Baked Italian lasagna rolls filled with vegan ricotta cheese, spinach, roasted peppers, and vegan beef topped with a fresh basil marinara sauce. Served with a mixed greens salad
Kale and Cabbage Pad Thai Salad
Shredded cabbage, kale, carrots, red bell pepper, red onions, and chickpeas tossed in a peanut Thai dressing
Mexican Stuffed Peppers
Bell Peppers stuffed with black beans, tomatoes, vegan beef, Cilantro, and Quinoa. Topped with Mozzarella Cheese.
Fresh Chopped Salad
Crisp Romaine Lettuce and Mixed Greens, cherry tomatoes, cucumber, mushrooms, scallions, fresh basil, parsley, avocado, and a sweet onion vinaigrette
Sticky Lemon Tofu
Sweet and sour Chinese-inspired tofu in a lemon sauce. Served with noodles and veggies.
Green Goddess Avocado Sandwich
Crisp English cucumbers, romaine lettuce, avocado salad, sprouts, and a vegan mayonnaise on multigrain wheat bread. Served with a Seasonal Chopped Vegetable Salad that includes English Cucumbers, Cherry Tomatoes, Kalamata Olives, and Garbanzo Beans in a light vinaigrette