BeLeaf tuna (vegan, of course,) ginger rice, mango, cucumber, roasted sesame tofu, and avocado cream.

Grilled chick’n patty with a harissa tomato sauce, chopped apricots, preserved lemon aioli, and caramelized onions. Served with a kale salad.

Breaded tofu with garlicky mashed potatoes and gravy.

Beefy soy curls, “egg,” roasted squash, garlicky potatoes, pickled onion, salsa roja, and guajillo lime aioli.

Whole wheat (or GF) pasta in a Casa Terra cream sauce with spinach, mushrooms, roasted artichokes, sundried tomatoes, chickpeas, and bac’n.

Black bean chili on one side, CT mac & cheese on the other.

A a new iteration of our smashburger with CT blue cheese, red onion, and ancho chile garlic bac’n. Served with a zucchini potato salad. 

Bringing back a Casa Terra favorite! Our paella is made with mole amarillo, roasted artichokes, seared mushrooms, edamame, and sundried tomatoes.

Daal with toasted coconut and achar

Red curry tofu, carrots, pickled daikon, cilantro, and lime aioli

Seared tofu and mushrooms, green bell pepper, and onion in a blistered tomato berbere sauce with a side of ginger brown rice.

Pasta Tossed with Sundried Tomato, Artichoke, Garbanzo Beans, Spinach Tossed in a Sundried Pomodoro Sauce.

Albondigas in a fire roasted tomato sauce with roasted squash and mint served over cilantro lime rice. Straight from Chef Jason’s book Vegan Mexico!

A creamy Thai butternut squash curry with tofu, potatoes, lemongrass, and basil

Savory red quinoa with fire roasted artichokes, olives, shaved shallots, & cilantro serrano chile hummus

Soy curls in a gochujang bbq sauce with pickled red onions, kimchi, shredded carrots, broccoli, and cilantro over brown rice.

Tacos with beefy soy curls tossed in pipian verde, poblano and onion strips, squash, and roasted garlic potatoes. 

Seared tofu steak with roasted eggplant, caramelized onions, and topped with horseradish aioli with a bit of “steak” sauce.