Menu for August 23

Breakfast Burritos

organic tofu scramble with rosemary-roasted potatoes, onions and peppers, spinach, plant mozzarella and roasted pepper aioli in a wheat tortilla (can be made gluten free upon request)

 

Tikka Masala

cauliflower, bell pepper, onion, zucchini, yellow squash and chickpeas in an Indian spiced tomato curry with toasted cashews and cilantro with basmati rice (gluten free, lowers inflammation & congestion, aids digestion, detoxification, energy & vitality!)

The Best “Not Fried” Rice 

organic basmati rice tossed in a sesame-ginger sauce with carrot, celery, mushrooms, bell pepper, broccoli, fennel, green onion, chickpeas, cilantro, sunflower seeds and pumpkin seeds. Baked for that fried-like toasty finish (gluten free)

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Jambalaya

with kidney beans, celery, carrot, onion, bell pepper, parsley, vegan sausage, rice, tomato and Cajun spices (can be made gluten free upon request)

 

Kale Mac'n'Cheese
organic pasta with a smoky butternut squash-cashew based cheese sauce, kale, tomatoes tempeh bacon and parsley (can be made gluten free upon request)