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.

Veggie enchiladas in a creamy guajillo sauce with hominy, squash, potatoes, corn, beans, and CT cheese. Served with rice and beans.

A bowl of chickenless pot pie filling with chick’n and dumplings!

Miso-glazed Okinawan and orange sweet potatoes with mojo roasted tempeh, kale, and cucumber over a mix of brown and black rice.

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

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

Stir-fried noodles, market veggies, and smoked tofu in a savory sauce.