Enjoy a favorite dish of mine from one of the best vegan restaurants in Tulum, Mexico. This torta from El Bajon has a spread of beans, soy curls, creamy green salsa, pickled red cabbage, minced onion, and cilantro and a torta roll.

Chick’n patty with Casa Terra pepperjack, aioli slaw, pickles, pickled onions, and bac’n with a hot agave BBQ sauce.

Red enchiladas with CT cheese, roasted potatoes, and caramelized onions with a side of smoked paprika rice and refried beans.

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

Gnocchi paired with a mélange of market veggies and chickpeas tossed with our preserved lemon pesto.

Blackened tofu in a garlicky tomato lime sauce served with roasted black pepper potatoes.

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.