Meatballs and veggies in a fire roasted tomato sauce with CT cheese and a kale salad. Served with Noble Bread ciabatta rolls.

Crusted fishless tofu filets with shredded cabbage slaw, guajillo lime aioli, and a side of coconut black beans.

Classic broccoli and “beef” in a savory sesame sauce over brown rice.

A shredded jackfruit and peanut sandwich in Korean gochujang sloppy joe sauce with slaw and a side of cooling marinated cucumbers.

Roasted corn, onion, black beans, sweet potatoes, and zucchini over brown rice with guajillo lime aioli and almond cotija.

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

Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.

A black bean burger katsu with katsu curry, shredded cabbage, pickles, and wasabi aioli.

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

Grilled chick’n fajitas in garlic lime sauce with veggies, creamy salsa verde, and a traditional corn cake..

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

Noodles in a tom kha coconut sauce with carrots, potatoes, and tofu.

A lasagna loaded with veggies and CT ricotta.

Tacos with greens, mushrooms, poblanos, and jackfruit with smoked almonds.

A pita sandwich with spiced soy curls, eggplant, onions, tomatoes, shredded cabbage, pickles, and tahini sauce.

Cauliflower, tofu, shredded cabbage, diced tomatoes, carrots, pickles, and ranch.

A Vietnamese soup with fresh noodles, mushrooms, tofu, bean sprouts, and fresh herbs. 

Creamy orzo with blackened tofu, green peas, carrots, spinach, artichokes, and almonds.