Vegetarian Entrees

Eggplant Parmesan, grain free with almond meal coating, browned and smothered in scratch basil tomato sauce, baked with fresh mozzarella. Vegan option with macadamia “Parmesan” crumbles

Thai red curry coconut stir fry with broccoli, bok choy, snap peas and carrots with fresh cilantro

Toasty quinoa falafel with tzatziki sauce photo

Collard greens vegetable enchiladas filled with roasted red pepper and poblano chilis, pinto beans, Bermuda onion and zucchini, smothered in roasted chili tomato sauce

Sprouted mung bean and butternut stew with leafy greens, coconut milk, fresh ginger and garam masala

Chickpea and vegetable pie with celery, carrots green beans, peas and corn in a cream cheese sauce and gluten free almond crust. Vegan option. photo

Pastelon, a classic Puerto Rican plantain “lasagna” made with green or red lentils and sweet peppers for this vegetarian version.

Chana masala with chickpeas and tomato, an Indian classic. Vegan photo

Broccoli “neatballs” with a blend of steamed broccoli, almond meal, fresh basil and Parmesan in a simple tomato sauce. Vegan option

Butternut “noodle” lasagna with spinach ricotta filling, tomato sauce and mozzarella topping

Saag paneer, fresh cow’s milk cheese tossed with Indian spiced sautéed spinach and yogurt. An Indian classic!

Cauliflower no-mac and cheese with organic raw cheddar cheese sauce

Mediterranean vegetable lasagna with sweet peppers, zucchini and portabella mushrooms with arrabiata tomato sauce and lemon ricotta filling. Made with gluten free noodles.

Shepherd’s pie with green or red lentils, carrots, peas, sweet corn and winter squash, potato or mashed cauliflower topping. Vegan option

Buckwheat, risotto style, with pan roasted fresh sweet corn and grape tomatoes, leeks and fresh basil. Vegan

Vegetarian chili with a blend of squashes, sweet corn and black beans in sweet chili tomato base. Vegan

Greek style mac and cheese with gluten free elbows, jack cheese, real feta cheese, fresh dill and spinach

Coconut Madras curry mixed veg with organic chick peas, cauliflower, tomato, red potatoes and sweet peas. Vegan

Nigerian style baked pinto beans with a rich tomato-y peanut sauce and African spices served with cinnamon spiced barley with carrots and zucchini. Vegan

Sweet potato, leek and Granny Smith gratin layered with olive oil, white wine, Parmesan cheese and fresh sage. Vegan option.

Eggplant tomato bake with layers of eggplant slices, sautéed chopped tomato in white wine and basil layered with bits of feta and a topping of toasted macadamia “cheese” crumbles. photo

Black bean burger with chili, sweet onion and peppers with avocado yogurt dressing. Vegan option