VT Poke Bowl
BeLeaf tuna (vegan, of course,) ginger rice, mango, cucumber, roasted sesame tofu, and avocado cream.
Moroccan Chick’n Sandwich
Grilled chick’n patty with a harissa tomato sauce, chopped apricots, preserved lemon aioli, and caramelized onions. Served with a kale salad.
Country Fried Tofu with Mashed Potatoes & Gravy
Breaded tofu with garlicky mashed potatoes and gravy.
Sonoran Breakfast Tacos
Beefy soy curls, “egg,” roasted squash, garlicky potatoes, pickled onion, salsa roja, and guajillo lime aioli.
Pasta Florentine
Whole wheat (or GF) pasta in a Casa Terra cream sauce with spinach, mushrooms, roasted artichokes, sundried tomatoes, chickpeas, and bac’n.
Chili & Mac
Black bean chili on one side, CT mac & cheese on the other.
