BBQ soy curls, bell peppers, onions, mushrooms, eggplant, and CT cheese on a hoagie roll.

Carrots, potatoes, mushrooms, peas, onions, and lentils in a savory gravy, topped with hashbrowns.

Tofu and green peas in a curried tomato sauce over brown rice.

Tacos with butternut squash, sweet potatoes, tofu chick’n, and chermoula.

Creamed red lentils cooked in a coconut, lime, and red curry sauce. Topped with Murasaki sweet potatoes, carrots, & basil.

Falafels, onion, tomato, cucumber, olives, and almond feta over herbed lemon tabouleh.Falafels, tahini, onion, tomato, cucumber, olives, and almond feta over herbed lemon tabouleh.

A riff on a French Dip sandwich with a burger patty, CT Swiss cheese, dijon mustard, onions, and eggplant. Served with a potato salad.

These enchiladas, or rather enmoladas, are served with mole poblano, CT cheese, and roasted veggies with a side of Oaxacan black beans and smoked paprika rice.

Ramen with beefy Mongolian soy curls, red peppers, carrots, and broccoli in a ginger sesame broth.

Whole wheat penne (or GF pasta) with Sicilian ratatouille, chickpeas, and almond parm.

High protein yellow dal and garlic potatoes over brown rice.

Orzo in marsala sauce with blackened tofu chick’n, mushrooms, carrots, zucchini, and spinach.

A quesadilla featuring our housemade vegan cheese, mojo soy curls, refried black beans, peppers, onions, and salsa taquera.

A nice Fall chili with corn, squash, beans, cashew crema, and chorizo.

Breaded tofu with garlicky mashed potatoes and gravy.

Noodles in green curry sauce with carrots, broccoli, snap peas, & tofu.

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

A French Onion Soup Loaded with Lentils, Barley, Mushrooms, Potatoes, Zucchini, & Kale