A lentil “meatloaf” roasted in bbq sauce with mashed potatoes and gravy.

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

Soy curls, potatoes, zucchini, onion, and poblano chiles in Oaxacan amarillo with cilantro lime rice and beans.

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 the traditional Portuguese potato, kale, and sausage stew with corn and zucchini.

High protein yellow dal and garlic potatoes over brown rice.

Breaded tofu with garlicky mashed potatoes and gravy.

Mojo soy curls, black beans, cilantro lime rice, garlic lime potatoes, salsa taquera, and pico in a whole wheat tortilla.

Creamy pastawith blackened tofu chick’n and roasted veggies. 

A coconut lemongrass Thai curry with eggplant, red peppers, potatoes, chickpeas, and brown rice.

Pappardelle pasta tossed in harissa with blackened tofu, roasted veggies, tomatoes, almond yogurt, and mint.

Quinoa, cilantro jalapeno hummus, golden beets, almond queso fresco, cucumber, and pico.

Tacos with hibachi-style soy curls, squash, carrots, mushrooms, and yum yum sauce. Served with a side of rice and beans.

Spinach, mushrooms, golden beets, and zucchini with tofu chick’n in a creamy arrabbiata sauce.

Breaded tofu with market veggies and Japanese curry

Mac with BBQ jackfruit and a side of black bean dip.

Whole wheat (or GF) pasta with a citrus cream sauce, roasted corn, squash, poblano chiles, pickled red onions, and tempeh chorizo.

Shiro wat (berbere chickpea puree,) tikil gomen (spiced potatoes, carrots, and cabbage,) yekik alicha (yellow split peas,) and fosolia (green beans, tomatoes, and carrots) with injera.