Vegetarian Menu
Vegetarian
- From Oct 19th to 23th
First Option
MONDAY
VEGGIE PARMIGIANA CAKES SERVED WITH WHOLE WHEAT SPAGHETTI, BROCCOLI, AND YELLOW SQUASHTUESDAY
MEDITERRANEAN CHICKPEAS SALAD WITH MIXED GREENS, CHICKPEAS, TOMATO, CUCUMBER, FETA CHEESE AND CILANTRO YOGURT DRESSINGWEDNESDAY
KOREAN GREEN PEAS BIBIMBAP WITH BROWN RICE, MUSHROOMS, CARROTS, EGG, SPINACH, AND ORIENTAL DRESSING ON THE SIDETHURSDAY
LENTIL SLIDERS WITH CHIMICHURRI, SERVED WITH WARM SPICES QUINOA, EGGPLANT AND KALEFRIDAY
CREAMY LIME WHITE BEANS TENDERLOIN SERVED WITH MASHED RED POTATO, ROASTED CHAYOTE AND ZUCCHINISecond Option
MONDAY
BLACK BEANS BOWL SERVED WITH CONGRI, KALE, CARROTS AND RED PEPPER
TUESDAY
TEMPEH MEDALLIONS IN A LEMONY TAHINI SAUCE SERVED WITH ROSEMARY ROASTED RED POTATO AND STIR FRY CAULIFLOWER AND BUTTERNUT
WEDNESDAY
EDAMAME MARSALA WITH MUSHROOMS, SERVED WITH SESAME JASMINE RICE AND A SIDE OF BEETS AND GREEN BEANS
THURSDAY
THAI VEGAN BALLS IN BASIL COCONUT BROTH SERVED OVER SWEET POTATO NOODLES WITH SNOWPEAS AND CHERRY TOMATOES
FRIDAY
MEXICAN TOFU SERVED WITH CORN YELLOW RICE, REFRIED BEANS, GRILLED PEPPER & ONION, PICO DE GALLO, AND YOGURT “SOUR CREAM” ON THE SIDE
