Fall Sonoran Enchiladas
Stacked enchiladas in a tangy red sauce with cheese, butternut squash, corn, carrots, beans, and ground tempeh.
Lasagna Bowl
A pasta bowl with broken lasagna, eggplant, zucchini, and chickpeas smothered in sugo. Topped with almond ricotta.
Buffalo Sandwich
A tofu “chick’n” buffalo steak topped with creamy slaw, tomatoes, and pickles. Served with a pasta salad.
Ethiopian Wrap
A wrap with misr wat (berbere lentils) and tikl gomen (gingered potatoes, carrots, and cabbage.)
Protein Peanut Noodles
Whole wheat pasta in a peanut lime sauce with tofu, snap peas, and red pepper.
Korma
Blackened tofu, carrots, potatoes, & peas in a creamy tomato sauce. Served over brown basmati rice.
