A burger with poblano and Hatch chile sauce, Casa Terra muenster, aioli, and grilled onions.

Al pastor cauliflower tacos with grilled onion & pineapple, salsa verde, and a side of beans.

Smokey tofu, chayote squash, and a soft blue corn sweet potato tamal in peanut tequila mole.

A sweet and sour curry of sweet potatoes and chickpeas.

A grilled panini with eggplant, zucchini, red pepper, Casa Terra cheese, and preserved lemon pesto.

A robust stew made with zucchini, greens, plenty of fresh herbs, potatoes, lentils, & tahini.

Featuring Unreal Deli meat infused with pineapple and cloves, mojo-simmered jackfruit, Casa Terra Swiss cheese, mustard, and pickles.

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

Stewed red lentils (misr wat,) curried potatoes, carrots, and cabbage (tikil gomen,) and berbere infused chickpea stew (shiro wat)

Thick “tortilla” boats filled with black beans, zucchini, crisped mushrooms, peanuts, salsa de molcajete, and guajillo lime aioli. Served with a roasted corn & kale salad.

A thick soup of peanut, coconut, lime broth with market veggies, roasted tofu, and rice.

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

A poblano chile stuffed with guajillo-braised jackfruit picadillo and CT cheese, with salsa ranchera and a side of beans.

A classic New Orleans sandwich with blackened chick’n, fried okra, pepperoncini, pickles, tomatoes, a cabbage slaw, and remoulade on a French baguette.

A hearty black bean soup with zucchini, potatoes, tomatoes & crema.

An Ital curry with butternut squash, potatoes, plantains, & chickpeas over rice.

Garlicky sausage, peppers, tomatoes, & kale over whole wheat penne pasta.

Smoked portabello and veggie fajitas with spicy almond and guajillo salsa, cheese, and sour cream with a side of sweet corn cake and refried black beans

A reuben featuring Unreal Deli Corn’d Beef with sauerkraut, grilled zucchini, dressing, and CT cheese on rye bread with a veggie salad side.

Albondigas in a chipotle tomato sauce with roasted chayote and mint, served over cilantro lime rice.

Breaded eggplant topped with CT cheese and marinara over whole wheat pasta.

Roasted tri-colored cauliflower in romesco sauce over quinoa, kale ribbons, and toasted daal.

A classic New Orleans rice dish in spiced tomato sauce with okra, smoked sausage, and smoked artichokes.

Tofu skewers sauteed with lemongrass and red curry over coconut lime rice, with a side of green papaya salad.