RAMADAN MENU
Pomegranate Mujaddara
with Caramelized Onions & Herbed Beet Salad.
Roasted Red Pepper Shakshuka
with Za’atar Tofu & Crispy Onions.
Broccoli Cheddar Soup
with Miso Garlic Croutons.
Minted Spinach Soup
with Ras El Hanout Carrots & Yogurt.
Mediterranean Shepherd’s Pie
with Mashed Sweet Potatoes & Cilantro Chutney.
White Bean Keftedes
with Skordalia & Dill Sauce.
Muhammara Stuffed Sweet Potaotes
with Crispy Chickpeas & Vegan Cheese.
Harissa Roasted Butternut Squash
with Chickpeas & Crunchy Quinoa Pilaf.
Fettuccine Arrabiata
with Roasted Broccoli & Basil Pesto.
Garlicky Kale Mac N’ Cheese
with Crispy Breadcrumbs & Pesto.
Eggplant Florentine
with Fire Roasted Tomato Sauce & Toasted Ciabatta.
Chickpea Quinoa Bowl
with Roasted Broccoli & Creamy Almond Dressing.
Aubergine Date Curry
with Basmati Rice & Cilantro Chutney.
Potato Malai Kofta
with Sauteed Spinach & Tomato Chutney.
Red Lentil Coconut Dal
with Tomato Chutney & Basmati Rice.
Chickpea Saag
with Cumin Rice & Mango Chutney.
Kashmiri Roasted Vegetables & Tofu Paneer
with Cucumber Raita & Millet.
Madras Style Cauliflower
with Mango Freekah & Cilantro Chutney.
Gochujang Tofu Bowl
with Jasmine Rice & Sesame Garlic Green Beans.
Roasted Root Spring Salad
with Creamy Horseradish Dressing.
Greens & Grains Bowl
with Baby Spinach & Lemon Tahini.
Harvest Bowl
with Seeded Avocado & Tarragon Ranch Dressing.
Herbed Barley Bowl
with Buttery Mushrooms & Bell Peppers.
Forest Bowl
with Earthy Vegetables & Turmeric Cashew Sauce.
Skillet Chilaquiles
with Charred Corn & Black Bean Salsa.
Smoky Two Bean Chili
with Tortilla Chips & Cilantro Ranch Drizzle.
Thai Vegetable Corn Chowder
with Basil & Lime.
Butternut Squash Bisque
with Croutons & Cranberry Chutney.