Plant Based Vegetarian/ Vegan Menus VV = Vegan GF = Gluten Free
Spinach and Artichoke Mushroom – Baby Portobella, Spinach, Artichoke, Tofu Cream Cheese, Served on a Bed of Arugula VV GF
Lasagna Roll Up – Trio of Cheese – Ricotta, Goat and Mozzarella, Zucchini, Herbs, Rolled and Baked Until Golden, Topped with Marinara
Quinoa Stuffed Portobella Mushroom – Quinoa, Peppers, Black Beans, Corn, Roasted Red Pepper Sauce VV GF
Portobella Stack – Grilled Vegetables Stacked with Roasted Tomato Sauce,
Served on Polenta Cake VV GF
Eggplant & Zucchini Parmigiana Stack – Breaded and Topped with ‘Tofu Mozza’, Marinara Sauce, Linguine Noodles VV
Spinach and Cheese Ravioli – Pesto Cream Sauce
Sweet Potato Caribbean Curry – Chunks of Sweet Potato, Chickpeas, and Vegetables Simmered in Spiced Coconut Milk, Served on a Bed of Rice VV GF
Eggplant Braciole – Thin Layers of Eggplant Poached in Olive Oil and Wrapped around a Filling of Eggplant and Roasted Cauliflower, Falafel Cake, Served on a Bed of Greens VV GF