Quinoa, kale, roasted sweet potatoes, broccoli, edamame, red onion, sesame seeds, and tahini.
Roasted curry chick peas, grilled tofu, quinoa, avocado, and red onion over fresh spinach with sesame- miso dressing and Icelandic sea salt.
Tofu pad see eew, no egg (hers). Tofu Thai style fried rice, no egg (his). Both “light me up” on the spicy scale. Fresh summer rolls with tangy peanut sauce. My first Picpoul.
Pad Thai no sen. Tofu, mushrooms, bok choy, red onion, bean sprouts, mint, crushed peanuts, and lime.
Mussaman avocado curry, corn patties, and mango sticky rice.
Falafel, hummus and veggies with pita, pasta salad. Vino.
Veggie wrap. Roasted portobello, yellow squash, zucchini, asparagus, and onion with carrots, tomato, and garlic hummus. Served with grilled garlic basil polenta.
Hummus and pita, tomato and carrots. Whole wheat pasta salad with olives, cheese, red onion, artichoke hearts, and spinach. Grilled portobello mushrooms, asparagus, yellow squash, zucchini, eggplant, onions, polenta, and Italian sausage.
Tofu with peanut sauce, liquid aminos, and sriracha.
Madras curry with cauliflower, mushrooms, and sweet green peas.
Spicy Asian slaw.
Vegetarian dumpings, veggie fresh rolls, cold sweet and spicy dan dan noodles, eggplant basil stir fry, avocado popsicle.
Seaweed salad (lunch) and edamame, collard greens, and red onion fresh rolls with garlic coconut aminos and Sriracha (dinner).
