Vegetarian Specialties

Entrees Made with Local, Seasonal, Organic Ingredients

• Curried Vegetables w/Lentils or Chick Peas
• Goat Cheese Mushroom Strudel
• Lasagna with Chevre, Arugala and Cremini Mushrooms
• Coconut Curried Seitan with Carrots, Cabbage, and Mung Bean Sprouts
• Roasted Eggplant with Wine and Morel Mushrooms
• Szechwan Tofu with Mustard Greens and Chinese Cabbage
• Tofu-Vegetable Kabobs (can be made with meat or fish)
• African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams
• South American Red Quinoa, with Green Beans, Pumpkin Seeds and Chiles
• Jade Rice Vegetable Pilaf with French Lentils & Toasted Walnuts
• Asian Vegetable Stir Fry with Bhutanese Red Rice and Spicy Peanut Tofu
• Vegan Seitan or Tofu Stroganoff made with Fresh Almond Milk and Mushrooms served over Pasta

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