Vegetarian Menu
Vegetarian
- From Oct 20 to 24
First Option
MONDAY
MANDARIN CHICKPEAS AND BARLEY SALAD SERVED WITH MIXED GREENS, ALMONDS, CHERRY TOMATO, CARROTS AND ORANGE DRESSING
TUESDAY
VEGGIE PATTIES WITH LEMON-DILL GREEK YOGURT SERVED WITH SWEET POTATO FRIES AND GARLIC BROCCOLI
WEDNESDAY
MUSHROOMS BOLOGNESE AND WHOLE WHEAT SPAGHETTI SERVED WITH SAUTÉED COLLARD GREEN AND MUSHROOMS
THURSDAY
GARLIC GINGER LENTILS SERVED WITH JASMINE RICE AND STIR FRIED BUTTERNUT AND ZUCCHINI
FRIDAY
TEMPEH FAJITAS SERVED WITH PINK BEANS YELLOW RICE, PEPPERS, TOMATO AND ONIONS, WITH GREEN TOMATILLO DRESSING ON THE SIDE
Second Option
MONDAY
LENTIL SLIDERS IN A BURGUNDY SAUCE SERVED WITH GREEN COUSCOUS, GRILLED GARLIC BRUSSEL SPROUTS AND TOMATO
BLACKENED TOFU BITES, SERVED WITH HEALTHY ALFREDO WHITE QUINOA ROTINI, KALE AND BEETS
BBQ BEANS AND POTATO SALAD SERVED WITH GREEN BEANS
THAI CHICKPEAS & QUINOA BOWL SERVED WITH SPINACH, EDAMAME, CARROTS AND PEANUTS WITH ORIENTAL DRESSING ON THE SIDE
FRIDAY
MANGO, CORN AND FAVA BEANS CEVICHE OVER ARUGULA SERVED WITH FRESH TOMATO AND CAMOTE (EN RODAJAS)
