Pappardelle with Blackened Tofu and Roasted Veggies
Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, tomatoes, almond yogurt, and mint.
Butternut Squash Enchiladas
Red enchiladas filled with butternut squash, sauteed kale, CT cheese, potatoes, and hominy. Served with a side of refried chipotle beans and smoked paprika rice.
Torta Ahogada
A sandwich from Guadalajara made with a refried bean spread, squash, and shredded jackfruit drowned in a tangy tomato sauce. Topped with avocado crema, onion, and cilantro.
Florentine Wrap
A whole wheat (or GF) tortilla with a cheesy Italian scramble, garlicky potatoes, zucchini, mushrooms, kale, sundried tomatoes, and bac’n.
Groundnut Stew
West African peanut tomato stew with sweet potatoes, jackfruit chick’n, lentils, & taro leaves.
Coconut Lime Red Lentils
Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with Murasaki sweet potatoes, carrots, & basil.
