Plant-Based, Vegetarian and Vegan

/

Plant-Based, Vegetarian and Vegan

/

Seared Seitan with Kansas Wheat Berries & Crimini Mushrooms

Roasted broccoli and Brussel sprouts

Tempeh & Mushroom Crepes with Collapsed Spinach

Roasted garlic, yellow beets, and burnt cauliflower ends

Tri Color Quinoa Cakes with Sweet Potato, Kale & Sundried Tomatoes

Mango Scotch bonnet chutney

Moroccan Vegetable Tagine with Olives, Preserved Meyer Lemon & Chickpeas

Confetti couscous and harissa

Rosemary Grilled Portabella Steak with Parmesan Truffled Pomme Frites

Roasted garlic aioli

Tofu Ricotta Giant Stuffed Shells

spicy roasted fennel tomato sauce

Pan-Seared Polenta Cake with Braised Swiss Chard, Roasted Tomatoes, Grilled Shiitake Mushrooms

Basil oil and balsamic drizzle

Japanese Eggplant Schnitzel with Herbed Panko Crust & Mushroom Knoedel

Fresh lemon basic pesto

Butternut Squash Ravioli Tossed with Granny Smith Apples & Toasted Walnuts

Light, fresh sage cream sauce

Fried Tofu with Purple Potatoes, Garden Vegetables & Massaman Red Curry Sauce

Biryani Rice

Farfalle Pasta with Herb Roasted Seasonal Vegetables

Basil Pesto cream sauce

Vegetable Lasagne with Grilled Peppers, Eggplant Zucchini, Red Onion & Four Cheeses

Fire-roasted marinara sauce