Guacamole, roasted veggies, sweet corn bread, rice, corn salsa, pico de gallo, roasted tomato salsa, pickled jalapeños, with fresh corn tortillas.
Spinach, grilled tofu with coconut aminos, steamed broccoli and green cabbage, roasted carrots, spicy roasted curry chickpeas, hemp hearts, ground flax seeds, tahini, and ginger soy dressing.
Veggie burger with mayo, tomato, and onion on a butter lettuce bun with smashed roasted purple and gold fingerling potatoes sprinkled with parmesan cheese.
Tofu, green squash, broccoli, dal, potato, quinoa salad, mung bean salad, tabouli salad, chickpea salad, cucumber salad, soup, and dessert.
Aloo tikki, veg Manchurian, and samosas with mint and tamarind chutney.
Pad curry noodles with tofu, five star. Tempura avocado and summer rolls with peanut sauce.
Lasagna with tofu ricotta, mozzarella, parmesan, and fresh spinach. Spinach arugula salad with roasted carrots and bleu cheese dressing.
Algae noodles, steamed broccoli, cabbage and carrot shreds, cilantro, and dry roasted almond pieces tossed in peanut sauce.
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new wave nostalgia and emerging artists
Discovering balance on my plate, my yoga mat, and the classroom
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