Vegetarian Menu
Vegetarian
- From April 20th to 24th
First Option
MONDAY
FRENCH ONION TOFU SERVED WITH CREAMY POLENTA PURÉE, GRILLED BUTTERNUT AND YELLOW SQUASH
TUESDAY
HONEY-GINGER GLAZED CHICKPEAS BITES SERVED WITH QUINOA, SNOW PEAS AND BOKCHOY
WEDNESDAY
CARIBBEAN LENTILS SERVED WITH COCONUT BROWN RICE, SPINACH, CARROTS, DICED MANGO, AND MINT DRESSING
THURSDAY
BLACKEYE PEAS SALAD SERVED WITH ARUGULA, TOMATO, CUCUMBER, EGGS, AND BEET DRESSING ON THE SIDE
FRIDAY
MONGOLIAN TOFU WITH SCALLIONS SERVED WITH JASMINE RICE AND STEAM MIXED VEGGIES
Second Option
MONDAY
VEGGIE PATTIES WITH MUSHROOM SAUCE, SERVED WITH ROSEMARY BAKED SWEET POTATO, SAUTÉED TOMATOES, CARROTS AND GREEN CABBAGE
TUESDAY
MEXICAN VEGGIE QUESADILLAS SERVED WITH GRILLED PEPPERS AND ONION, REFRIED BEANS AND GREEN TOMATILLO SAUCE ON THE SIDE
WEDNESDAY
CRANBERRY SAUCE TEMPEH SERVED WITH GREEN COUSCOUS, PURPLE CABBAGE AND BALSAMIC BRUSSEL SPROUTS
THURSDAY
YANKEE LENTIL STEW SERVED WITH BAKED POTATO AND ROOT VEGETABLES
FRIDAY
VEGGIE BALLS SERVED WITH SUNDRIED TOMATO BARLEY RISOTTO, SAUTÉED YELLOW SQUASH AND ZUCCHINI
