Vegetarian Meals
Plant Based Meals
May 20, 2018Seafood Meals
May 20, 2018May 20, 2018
‘ Zucchini “Noodles” with Avocado-Walnut Pesto and Truffle Tofu “Ricotta”
May 20, 2018
Tofu Noodles in a Miso Broth, with Mushrooms, Quail Eggs, Bok Choy, and Furikake
May 20, 2018
Roasted Eggplant with Truffle Balsamic Noodles and Tomatoes
May 20, 2018
Moroccan Shakshuka- Quail Eggs Poached in Harissa-Preserved Lemon and Tomato Sauce, Moroccan Olives, Artichokes, and Peppers
May 20, 2018
Spinach, Cucumber, Zucchini, Greek Tofu “Ricotta”, and Zesty Avocado Dressing
May 20, 2018
Dukkha Spice Crusted Cauliflower “Steak” with Baked Sumac Zucchini “Fries” and Dairy-Free Preserved Lemon Sauce
May 14, 2018
(Eclipse Inspired Appetizer) Charcoal and Basil Oil Marinated Mozzarella with Tomatoes and Freeze-dried Corn
May 14, 2018
Chips and Guacamole and Jicama Mango Cucumber Salad
May 14, 2018
Fajita Cauliflower “Steak” with Peppers and Onions with a Creamy Lime Garlic Cashew Sauce
May 14, 2018
Gado Gado (Indonesian Salad)- Cabbage, Carrots, Green Beans, Radish, Cucumber, Eggs, Tofu, and Bean Sprouts with a Spicy Peanut Sauce
May 14, 2018
Pan Fried Ginger-Lemongrass Marinated Tofu with Pickled Cucumber, Carrots, Mushrooms, Mint and Radish with a Vegan Sambal-Mint Mayo Wrapped in Collard Greens
May 14, 2018
Fresh Herb Goat Cheese Stuffed Fried Zucchini Blossoms Salad with Heirloom Tomatoes and Balsamic Reduction
May 14, 2018
Fish Taco, MorningStar Farm Grillers® Crumbles™ Taco, Sweet Potato and Pomegranate Taco
May 13, 2018
Vegetable Bibimbap (Cucumber, Carrots, Spinach, Kimchi, Shiitake Mushroom, Egg and Asian Season Cauliflower “Rice”
May 13, 2018
Fresh Herb, Crab, and Vegetable Frittata with Shaved Roasted Brussels Sprouts
May 13, 2018
Bourbon Peppercorn Crusted Portobello “Steak” and Vegetable “Fries”