Our take on a Vegan Big Mac! Grilled Beyond or black bean burger, lettuce, secret sauce, pickles onions, and cheese on a sesame seed bun with a side of sweet potato fries.

Enchiladas stuffed with squash, carrots, potatoes, and cheese in a yellow chile sauce with beans and cilantro lime rice.

Spinach, leeks, spring onions, zucchini, and almond feta pie in phyllo dough with a side of preserved lemon hummus.

A creamy tomatillo pozole with squash, white beans, hominy, jackfruit mojo chick’n, radish, onion, and pepitas.

Ciabatta loaded with chopped vegan egg, chopped chickpeas, tomato, red pepper, fennel, & olives, with a creamy mustard dressing

Light and creamy whole wheat fettucine with market veggies and blackened tofu. 

A burger topped with melted Swiss cheese, Cuban mustard, pickles, aioli, shredded mojo jackfruit, lettuce, and aioli. Served with baked sweet potato fries.

Black beans, squash, corn, rajas, garlic potatoes, and soy curls in mole poblano in a whole wheat or GF tortilla.

Chick’n, rice, and zucchini in a ginger turmeric sauce. Topped with chile crisp and cilantro.

Roasted sesame tofu and farmers’ market veggies in sweet and sour sauce. Served over brown rice.

A delectable Thai curry redolent of lemongrass and lime leaves, with potatoes, carrots, & chickpeas.

Aromatic vegetables with red lentils, roasted chayote squash, walnut chorizo, and spiced mushrooms.

Ravioli in a lemony cream sauce with green peas, artichokes, and spring onions. Served with a side of curried yellow split peas.

Our version of a traditional Irish stew with carrots, potatoes, and “beefy” soy curls in a dark gravy.

Carrots, potatoes, celery, peas, and chick’n, topped with mashed potatoes..

Green enchiladas filled with sweet potatoes, squash, and hominy. Served with a side of smoked paprika rice and coconut chipotle beans.

A pesto lasagna with zucchini, greens, and CT cheese.

Seared tofu steak with roasted eggplant, caramelized onions, and topped with horseradish aioli with a bit of “steak” sauce.