Plant based

Main Dish

Beans:

• 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:

• 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

Indian:

• 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:

• 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

Mexican:

• 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

Etc…

• 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

Soup

• 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

Salad

• 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.
  

Snacks

• 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

Sweets

• 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