Creamy Cauliflower & Yellow Split Pea Soup

by Jason Wyrick | Weekly Menu

Roasted cauliflower and yellow split pea soup infused with rosemary

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Ropa Vieja

by Jason Wyrick | Weekly Menu

A Cuban jackfruit, veggie, and mushroom stew with black beans and yellow rice.

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Green Curry Noodles

by Jason Wyrick | Weekly Menu

Noodles in Thai green curry with hearts of palm, tofu, and trumpet mushrooms

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Smokehouse Chili

by Jason Wyrick | Weekly Menu

A thick smokey chili with beans, zucchini, pecans, and smoked BM crumbles topped with shredded CT cheese

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Enchiladas Verdes

by Jason Wyrick | Weekly Menu

Green enchiladas filled with sweet potatoes, squash, and hominy. Served with a side of smoked paprika rice and coconut chipotle beans.

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Tofu Steak Sandwich

by Jason Wyrick | Weekly Menu

A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli.

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