Chick’n Parm Sandwich
A chick’n patty with melty CT provolone, sugo, and basil aioli on ciabatta. Served with a kale salad.
Power Breakfast Plate
Cheesy tofu scramble with red peppers and spinach, garlicky roasted red potatoes, and shaved Brussels sprouts in maple mustard dressing.
Tofu Veggie Marsala
Tofu, roasted veggies, and mushrooms in Marsala sauce with brown rice.
Chimichurri Tacos
Chimichurri tofu, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)
Fall Thai Curry
A Thai red curry with butternut squash, purple potatoes, tri-colored carrots, Yukon Gold potatoes, chickpeas, and brown rice.
Pasta Jambalaya
Pappardelle pasta with Creole tomato sauce, blackened veggies, bell pepper, celery, and smoked Andouille-style soy curls.
