A smashburger with caramelized onion chutney, CT cheese, red onion, and cilantro, with a side of purple sweet potatoes.

Breakfast tacos with scramble, roasted potatoes, squash, beans, CT cheese, salsa verde, and aioli

Market veggies and chickpeas in a curried tomato sauce, served over brown rice.

Cavatelli pasta tossed in preserved lemon pesto, with market veggies, chickpeas, & sundried tomatoes. This was a Casa Terra favorite!

Chimichurri tofu, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)

Tofu in a lemon glaze with cabbage, carrots, & almonds

Turk’y loaf, crispy sage mashed potatoes, & stuffing (Lentil walnut loaf for our “Gluten-Free” and “No Meat Alternative” customers).

A creamy risotto with mole amarillo, squash, cauliflower, and yellow split peas.

Fluffy biscuits topped with a creamy sausage gravy.

Purple sweet potatoes roasted with a light coating of bac’n maple syrup, and tamarind glazed tofu over toasted cashew rice and mustard seed.

Couscous with root veggies, cranberries, nuts, and chickpeas laced with orange blossom.

Roasted cauliflower and yellow split pea soup infused with rosemary and dill. 

French toast with bac’n maple syrup, sweet ricotta, and fresh berry compote alongside a scramble

A burrito made with beefy soy curls, cilantro lime rice, black beans, veggies, and cheese sauce.

Baked tofu, broccoli, cauliflower, carrots, onions, and shaved almonds in house-made teriyaki sauce, served over rice

Chicken and sauteed mushrooms tossed in a sour creamed chicken gravy with noodles and parsley

Chickpeas and market veggies in a Moroccan tomato sauce over Israeli couscous.

Butternut squash, green beans, sweet peppers, tomato, garbanzo beans, and spinach in a coconut curry sauce laced with allspice and thyme, garnished with coconut cream and toasted coconut