Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.

A black bean burger katsu with katsu curry, shredded cabbage, pickles, and wasabi aioli.

Roasted tofu and veggies in a creamy sundried tomato sauce. Served over brown rice.

Grilled chick’n fajitas in garlic lime sauce with veggies, creamy salsa verde, and a traditional corn cake..

Pasta fagioli in red sauce with lots of kale and lots of zucchini.

Noodles in a tom kha coconut sauce with carrots, potatoes, and tofu.

A lasagna loaded with veggies and CT ricotta.

Tacos with greens, mushrooms, poblanos, and jackfruit with smoked almonds.

A pita sandwich with spiced soy curls, eggplant, onions, tomatoes, shredded cabbage, pickles, and tahini sauce.

Cauliflower, tofu, shredded cabbage, diced tomatoes, carrots, pickles, and ranch.

A Vietnamese soup with fresh noodles, mushrooms, tofu, bean sprouts, and fresh herbs. 

Creamy orzo with blackened tofu, green peas, carrots, spinach, artichokes, and almonds.

A sausage-spiced smashburger with sundried tomato marinara, CT mozzarella, and basil. Served with a kale salad.

Blue corn enchiladas in red sauce with melted CT cheese, sweet potatoes, hominy, carrots, and squash with cashew crema and pico. Served with a side of smoked paprika rice and black beans.

A big burrito in a whole wheat tortilla with refried beans, seasoned “beef,” red sauce, cashew sour cream, tomatoes, onions, cheese, and lettuce.

An Indonesian curry redolent of shallots, lemongrass, and cardamom with tofu, eggplant, and sweet potatoes over rice.

Mashed fava beans with cumin, coriander, and lemon with a side of green Persian rice.

Whole wheat pasta tossed with artichokes, eggplant, zucchini, and spinach in a sundried tomato pomodoro sauce.