Ramadan Menu
Cauliflower Quinoa Kofta
with Kale & Coconut Turmeric Sauce.
Minted Spinach Soup
with Ras El Hanout Carrots and Yogurt.
Crispy Eggplant Falafel Wraps
with Lemon Hummus and Parsley Salad.
Za’atar Tofu Bowls
with Sesame Roasted Parsnips and Tahini.
Jeweled Biryani
with Apricots and Curry Roasted Butternut Squash.
Tandoori Chickpea Burgers
with Pickled Onions and Carrot Fries.
Tofu Halloumi
with Dijon Lentils and Charred Summer Vegetables.
Egyptian Koshari
with Spiced Tomato Sauce and Cracked Coriander.
Muhammara Stuffed Sweet Potatoes
with Crispy Chickpeas & Cashew Cheese.
Crispy Lemon Tofu
with Sumac Lentils and Herb Sesame Breadcrumbs.
Summer Vegetable Biryani
with Cauliflower Pakoras & Cilantro Chutney.
Moroccan Chickpea Tagine
with Green Beans and Tamarind Chutney.
Rigatoni Arabiata
with Roasted Broccoli & Oregano Bread Crumbs.
Pumpkin Alfredo
with Seared Broccoli & Toasted Pepitas.
Lemon Miso Pasta
with Eggplant & Nori Breadcrumbs.
Pumpkin Mac N’ Cheese
with Herb Breadcrumbs.
Black Bean and Kale Bowl
with Roasted Plantains & Guacamole.
Buddha Bowl
with Midnight Grains and Nori Avocado.
Tropical Grain Bowl
with Pan Seared Avocado & Mango Vinaigrette
Korean Bibimbap
with Gochujang Brussel Sprouts & Sesame Aioli.
General Tso’s Tofu
with Quinoa & Steamed Broccoli
Almond Butter Tofu Bowl
with Charred Zucchini and Bok Choy
Eggplant Parmesan
with Garlic Tomato Sauce and Lemon Basil Couscous
Black Pepper Tofu
with Bok Choy and Jasmine Rice
Eggplant Florentine
with Fire Roasted Tomato Sauce & Toasted Ciabatta.
Potato Malai Kofta
with Sauteed Spinach & Tomato Chutney
Kung Pao Cauliflower
with Quick-Pickled Bok Choy & Heirloom Quinoa
Beet Burgers
with Sriracha Aioli & Potato Wedges
West African Peanut Stew
with Baby Spinach and White Quinoa
Sweet Potato Carrot Soup
with Arugula Salad
Quinoa Corn Chowder
with Crispy Potatoes & Fresh Dill
Tofu Tikka Masala
with Basmati Rice & Roasted Broccoli
Dal Makhani
with Basmati Rice & Tomato Chutney.
Pumpkin Coconut Curry
with Fennel & Basmati Rice.
Vegetable Pad Thai
with Toasted Peanut & Lime
Red Lentil Coconut Dal
with Tomato Chutney & Basmati Rice
Creamy Miso Risotto
with Roasted Vegetables.
Roasted Red Pepper Shakshuka
with Za’atar Tofu & Crispy Shallots.
Mushroom Bourguignon
with Creamy Polenta & Roasted Brussel Sprouts.
Pumpkin Black Bean Soup
with Butternut Squash & Midnight Grains.