Tacos with soy curls, potatoes, chimichurri, onion, and cilantro. Served with rice and beans.

Chef Jason’s version of a traditional Mexican meatball caldo with potatoes, carrots, squash, and rice.

Tofu, carrots, and broccoli in a Sichuan sauce over brown rice.

Golden beets, kale, eggplant, baby lima beans, and almond ricotta with barley in a lemon vinaigrette.

A yellow curry with peanuts, tofu, veggies, and basil served over brown rice.

A whole wheat or GF pita with falafels, tahini sauce, chermoula, shaved red onion, tomato, cucumber, pickle, lettuce, and CT feta.

Jackfruit chick’n enchiladas with cheese, corn, squash, and potatoes in a tangy red sauce. Served with a side of smoked red rice and refried beans.

A burger (Beyond or black bean patty) with cheese, blue cheese dressing, mushrooms, and pickled onions. 

A classic Amalfi coast pasta dish with whole wheat (or GF) pasta tossed in a creamy zucchini sauce with cured zucchini, cured eggplant, baby beans, and pistachios.

Pappardelle (or GF) pasta tossed with peanut sauce, cucumber, edamame, peanuts, green onions, and chile crisp.

Market veggies, tomatoes, and chickpeas in a Caribbean coconut curry sauce laced with allspice and thyme and garnished with toasted coconut.

Chick’n, chopped chickpeas, celery, shredded kale, vegan egg, tomatoes, and grapes with a creamy poppy dressing in a whole wheat tortilla.

A chick’n sandwich (tofu steak for our NMA customers) with bbq, slaw, aioli, and pickles. Served with a side of spiced sweet potatoes.

Shredded jackfruit, zucchini, corn, and potatoes in tinga sauce. Topped with onion, cilantro, and almond cotija. Served with a side of smoked paprika rice and beans.

Coconut saag tofu paneer. Served over brown rice.

A pasta bowl with broken lasagna, eggplant, zucchini, and chickpeas smothered in sugo. Topped with almond ricotta.

Black bean veggie chili alongside creamy mac topped with buffalo cauliflower.

Tofu, carrots, and greens in a Hungarian tomato paprika sauce. Served over brown rice.