CURRENT MEAL PLAN MENU

Capellini Pasta with Lemon Garlic Aioli

Capellini Pasta with charred leeks and English peas tossed in a lemon garlic aioli sauce. Served with garlic bread

Cauliflower Steak and Puree De Pois

Marinated cauliflower steak grilled to perfection. Paired with mashed peas and a house salad

Greek Loaded Sweet Potato

Baked sweet potato loaded with quinoa, dill, red onion, lemon, feta and tzatziki. Served with a house salad.

Green Buddha Bowl

Coconut Cauliflower Rice, Edamame, Broccoli, Raw Kale, Baked Tofu, and Green Goddess dressing

Burrito Bowl

Cilantro Rice topped with seasoned jackfruit fajita mix, chopped romaine lettuce, roasted sweet corn, and black bean salsa. Served with sour cream and a lime vinaigrette.

Bright Spring Salad

Radishes, fresh asparagus, cherry tomatoes, roasted chickpeas, fresh herbs, avocado, and feta cheese on a bed of romaine and arugula. Served with a creamy house dressing

Sweet n’ Sour Tofu

Crispy tofu tossed in an Asian inspired sweet n’ sour sauce, jasmine rice and stir-fried vegetables

Teriyaki Bowl

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

Creamy Asparagus Soup

Slowly simmered asparagus soup topped with Tempeh bacon bits and fresh herbed croutons and a side salad

Meatless Loaf

Meatless Loaf served with pureed parsnips and cauliflower and roasted vegetables