Plant based

Main Dish


  • Sweet potato black bean hash with kale, fresh herbs and savory nut crunch.
  • Vegetarian chili with a blend of squashes, sweet corn, red bell pepper, black beans and roasted tomatoes.
  • Roasted winter squash stew mixed with roasted tomatoes, white beans and a rich blend of Moroccan spices
  • White bean cassoulet with carrot, celery, leeks, Tuscan kale, fresh fennel, garlic and fresh thyme & rosemary slow cooked in the oven with a toasty gluten free bread crumb topping
  • Smoky black bean and beet burger with wild rice and mushrooms. Choose a side
  • Black bean burger with chili powder, onion and bell peppers with avocado coconut yogurt dressing. Choose a side

Classic Homestyle:

  • Smokey black eyed peas and collard greens with onion, garlic, sweet red pepper, sweet smoked paprika and miso paste
  • Maple glazed acorn squash stuffed with sausage spiced mushroom duxelles (or Pumfu sausage), parsnip, apple, kale, fresh sage and topped with spiced pecans
  • Butternut, kale and lentil pie with carrots, onion, celery, parsnip, fresh sage with buttery gluten free biscuit top
  • Red Potatoes, Kale and Grilled portobellos with Herb Sauce
  • Shepherd’s pie with mushrooms, chickpeas, lentils, carrots, celery, sun dried tomato and fresh herbs with a creamy topping of sweet and golden potatoes
  • Savory white bean and sweet potato meatless veggie loaf with gluten free mushroom gravy and choice of side
  • Summer Vegetable Chowder with Gold Potatoes, Grape Tomatoes, Corn, Celery, Fennel and Fresh Thyme in a velvety vegetable broth
  • Rustic Vegetable stew brimming with carrots, celery, onion, potatoes, mushrooms, turnips, rutabaga, greens, rosemary, thyme and a velvety savory vegetable broth
  • Mixed vegetable pot pie with carrots, celery, corn, green beans, chickpeas and fresh herbs with chive and garlic almond flour biscuit crust


  • Curry riced cauliflower with chickpeas, fresh spinach, golden raisins and slivered almonds
  • Sweet potato and red lentil coconut curry, brown rice and cilantro
  • Nigerian style baked pinto beans and zucchini with a rich roasted tomato peanut sauce, and yellow curry


  • Mung bean stew with coconut milk base, ginger, garlic, spices, butternut squash and Swiss chard
  • Chana masala with chickpeas, tomato, Indian spices and fresh cilantro over basmati rice, an Indian classic.
  • Yellow split pea spinach dal with cauliflower, ginger, garlic and lots of spices


  • Italian baked cannellini beans with Tuscan kale, marinara and a toasty pecan “parm” topping
  • Mushroom ragout, wild rice blend, cashew ricotta and walnuts
  • Spinach and herb pesto tossed with spaghetti squash, fresh tomato and pecan “parm” topping
  • Mixed mushroom risotto with cremini and shiitake mushrooms, Myokos cashew plant butter, onion, garlic, fresh thyme and parsley
  • Lasagne, pasta free, with layers of thinly sliced roasted eggplant, zucchini and red pepper, cashew ricotta, mushroom Greek olive tapenade, sun dried tomato sauce and savory pecan crumble on top
  • Spinach lasagne, pasta free, with thin slices of roasted potatoes, creamy cashew ricotta cheese, freshly made basil tomato sauce and savory pecan crumble topping
  • Eggplant Parmesan Style baked with seasoned almond meal, smothered with basil tomato sauce and toasty macadamia crumble


  • Stuffed baked butternut with enchilada black bean filling with garlic, onion and fresh cilantro
  • Taco bowl with black beans or pintos, taco spiced quinoa, chopped tomato and cucumber garnish and cilantro lime crema.
  • Portobello mushroom fajitas with grilled onion, sweet peppers and roasted tomato salsa. Tortillas or lettuce wraps are optional
  • Green or Red Mole’ Smothered roasted mixed veg with zucchini, red bell peppers, Bermuda onion, butternut or a custom blend
  • Spice Rubbed Baked Sweet Potato filled with seasoned Black Beans and Avocado Salsa


  • Thai red curry coconut stir fry with marinated tofu, bok choy, snap peas and carrots with fresh cilantro and basil
  • Sprouted brown fried rice with carrots, peas, onions, garlic, ginger and chopped fresh scallions
  • Ratatouille, a mix of sautéed onion, eggplant, zucchini, tomato, red bell pepper and garnished with salsa verde made with basil, parsley, cilantro, mint, capers, garlic and lemon
  • Toasty quinoa falafel with tzatziki cucumber sauce.  Choose a side.
  • Thai style Mushroom blend lettuce wraps, scallion, carrot shreds and leaf lettuce wrapping. 

Side Dishes

  • Classic mashed potatoes
  • Roasted rosemary and lemon red skin potatoes
  • Oven russet potato fries with savory seasoning blend
  • Smashed roasted red potatoes crusted with NutParm, rosemary, garlic and smoky paprika
  • Creamed style corn with honey, plant butter and sautéed onion 
  • Roasted spaghetti squash with garlic, olive oil and NutParm
  • Butternut squash puree with plant butter
  • Grilled leeks and zucchini with lemon walnut vinaigrette
  • Crisp roasted garlic green beans with almonds
  •  Sweet peas with caramelized onion and basil plant butter sauce
  • Roasted root veg with beets, carrots, parsnips and turnips with fresh dill
  • Coconut creamed fresh spinach with onion, garlic and nutmeg
  • Broccoli gratin with creamy savory vegetable broth, smoked paprika and NutParm
  • Braised collards and kale with onion and garlic
  • Cauliflower rice:  Mexican with tomato, onion, cilantro, cumin and lime/ Mediterranean with tomato, parsley, lemon and capers/ Curry with golden raisins, almonds and green onion
  • Roasted herb mixed vegetables, your choice
  • Mexican spiced roasted sweet potato wedges
  • Honey glazed carrots with garlic, lemon and thyme
  • Sweet potato mash with vanilla
  • Roasted lemon asparagus with extra virgin olive oil and NutParm
  • Roasted cauliflower and garlic
  • Mashed cauliflower
  • Roasted Brussels sprouts with balsamic glaze, pecans and rosemary
  • Pilaf, wild rice or quinoa with slivered almonds, golden raisins and fresh herbs
  • Raw zucchini spaghetti “zoodles”
  • Seasoned quinoa with carrots, celery and onion
  • Rice: Basmati, brown, wild, black, jasmine


  • Mixed collards and kale, sweet potato, leeks, ginger and lemon
  • Smokey tomato white bean soup with carrot, celery, onion, garlic, fire roasted tomatoes and roasted red pepper, smoked paprika, cumin and fresh thyme
  • Red lentil Mulligatawny with rich Indian spices, curry, coconut milk, diced tomatoes, carrot, onion, apples, toasted cashews and fresh cilantro
  • Curried red lentil, tomato and coconut milk with fresh ginger, onion, garlic, crushed tomatoes, fresh cilantro and lime
  • Hardy beet soup with carrots, onion, cabbage, potatoes, fresh dill and lemon
  • Leek and potato with carrots, red bliss potatoes, fresh garlic, dill and parsley
  • Hardy cabbage vegetable soup with gold potatoes, carrots, celery, fire roasted tomatoes, Great Northern beans, fresh spinach, fresh garlic, cumin and fresh parsley
  • Classic lentil soup with small French green lentils, onion, carrot, celery, diced tomatoes, rosemary and a splash of balsamic vinegar
  • Rich West African peanut stew with sweet potato, collard greens, fresh ginger, garlic, red onion, a generous helping of creamy peanut butter, tomato paste and crunchy chopped peanuts.
  • Amazon bean with pinto beans, spinach, butternut, tomato, garlic, onion and fresh lime juice
  • Tuscan white bean with kale, fresh pesto, sprouted brown rice and lemon


  • Broccoli and papaya, grilled red onion, cilantro, almonds, curry tahini dressing
  • Mixed greens, cucumber, pistachios, honey balsamic dressing on the side
  • Thai chicken peanut slaw with thin cabbage, shredded carrot, red pepper, green onion, fresh basil, peanut sauce on the side
  • Romaine, cucumber, green onion, peanuts, ginger carrot dressing on the side
  • Caesar salad with chopped romaine, fresh tomato, grilled onion, croutons and dressing on the side
  • Tomato basil potato salad, greens beans and French vinaigrette
  • Ginger mint fruit salad with raw local honey and choice of mixed fruit
  • Superfood salad with arugula, shaved cabbage, shredded carrots, goji berries, slivered almonds, pumpkin seeds, fresh blueberries and fresh ginger miso dressing on the side
  • Carrot and zucchini ribbon salad with arugula, fresh oregano, and miso-almond “Parmesan” crumble with cumin and lemon garlic vinaigrette on the side
  • Organic mixed greens, green apples, toasted pecans and balsamic Dijon vinaigrette on the side
  • Grain free tabbouleh salad with riced cauliflower, cucumber, tomato, lots of fresh parsley and fresh lemon vinaigrette
  • Roasted sweet potato salad with crunchy red pepper and celery, red onion, golden raisins, walnuts and roasted garlic coconut yogurt dressing.
  • Asian broccoli slaw with purple cabbage, green onion, golden raisins, toasted almonds and sesame ginger dressing.
  • Minted roast beet salad tossed in a balsamic glaze with carrots, pickled onion, miso-walnut crumble.


  • Roasted butternut squash hummus with smoked paprika and toasted pumpkin seeds
  • Raw zucchini hummus dip
  • Raw zucchini roasted red pepper hummus
  • Classic baba ghanoush with roasted eggplant, tahini and fresh lemon juice
  • Black fig and Greek olive tapenade with Balsamic and rosemary
  • Muhamara, roasted red pepper walnut dip


  • Fruit and nut bars with a blend of nuts, seeds, banana, coconut, honey, almond butter, coconut oil and golden raisins
  • Peanut butter chocolate chip pecan bars with coconut and dates
  • Almond butter coconut flour bars with almond butter chocolate topping
  • Chocolate nut butter cups made with bittersweet chocolate and your choice of unsweetened peanut butter, almond butter or sunflower butter.
  • Cherry coconut bars with almonds, pecans and dates
  • Maple almond granola with slivered almonds, coconut flakes, sunflower seeds, pumpkin seeds and hemp seeds