Our Menu this Month

Black Bean and Kale Bowl

with Roasted plantains and guacamole.

689
24
117
26

Black Bean Soup

with Butternut Squash & Midnight Grain

480
3
93
22

Coconut Lentil Soup

with Caraway Roasted Vegetables

860
31
112
35

Creamy Butternut Pasta Bake

with Kale & Pepita Parmesan

600
15
37
26

Creamy Miso Risotto

with Roasted Vegetables

560
12
99
11

Creamy Tomato Bisque

with Roasted Garlic Ricotta Bruschetta

740
38
82
29

Crispy Plantain Bowl

with Mint Mojo Rice and Red Beans

840
26
127
26

Dal Makhani

with Brown Basmati Rice & Tomato Chutney

760
31
110
20

Eggplant Florentine

with Fire Roasted Tomato Sauce & Toasted Ciabatta

400
9
62
22

General Tso’s Tofu

with Quinoa & Steamed Broccoli

710
20
95
37

Kung Pao Cauliflower

with Bok Choy & Black Quinoa

620
12
114
25

Leek and Sun-dried Tomato Quiche

330
20
28
11

Mushroom Bourguignon

with Creamy Polenta & Roasted Brussels Sprouts

500
16
75
13

Pesto Rigatoni

with Crispy Brussels Sprouts & Sun-dried Tomatoes

670
32
89
26

Potato Malai Kofta

with Sauteed Spinach & Tomato Chutney

410
15
62
10

Pumpkin Alfredo

with Seared Broccolini & Toasted Pepitas

680
17
110
20

Quinoa Corn Chowder

with Crispy Potatoes & Fresh Dill

880
34
129
20

Rainbow Vegetable Pad Thai

with Rice Noodles and Tamarind

830
19
145
21

Red Lentil Coconut Dal

with Tomato Chutney & Brown Basmati Rice

690
19
113
26

Shiitake Tofu Stir-fry

with Black Bean Sauce & Spinach

700
28
93
28

Spring Minnestrone

with Crispy Mushrooms and Garlic Toasts

810
27
114
25

Sticky sesame Tofu

with Cauliflower Rice & Carrot Ginger Dressing

370
15
35
23

Sweet Potato Carrot Soup

with Arugula Salad

370
15
56
4

Tofu Scramble

with Crispy Potatoes & Tomatillo Hot Sauce

470
23
45
24

Choose your recipes