Menu

Jamaican Jerk Tempeh (or Tofu)

Cashew Butter Tofu and Sweet Pea Korma

Deconstructed “Spring Roll” Salad with Crisp Vegetables, Fresh Herbs, Rice Noodles and a Ginger Peanut Sauce

Root Vegetable and Sweet Pea Pot Pie with a Phyllo Crust

Indian Mulligatawny Stew

Three Bean Chili Potpie with Polenta Crust

Eggplant Parmesan Lasagna with Homemade Pesto

Kung Pao Tofu with Bell Peppers, Roasted Peanuts and Torn Basil

Homemade Falafel Salad on local baby greens with red pepper, cucumber, roasted sweet potato and Maplebrook Farm feta and a lemon cilantro dressing

Spinach and Tofu Saag

Chipotle-Spiked Tortilla Soup

Roasted Italian Squash, Sage and Golden Chevre Bake

Roasted Red Pepper Rosemary Cheddar Stuffed Spaghetti Squash

Curry Almond Burgers on Lettuce Leaves with Sliced Avocado

Dan Dan Noodles with Stir-fried Eggplant, Purple Cabbage, Scallions, Crushed Peanuts and Chili Oil

Kabocha Squash and Local Pepper Posole (Mexican Stew with Hominy)