Tofu cacciatore (garlic, evoo/flax oil, nutritional yeast, vidalia onions, tarragon, savory, sage, marjoram, rosemary, sea salt), over brown rice risotto with maitake mushrooms, currants and flat leaf parsley (garlic, evoo/flax oil, nutritional yeast, vegetable stock).
Chick pea and maitake mushroom burger (vegetable stock, nutritional yeast, tahini, garlic, ginger, coriander, cumin, chili flakes, black pepper, vegan worchestershire sauce) on a spelt kaiser (spelt flour, yeast, sea salt) with sundried tomatoes and cilantro with a side of roasted green beans (evoo/flax oil, sea salt, nutritional yeast).
Feijoada (black beans, vegan seitan pepperoni, tempeh, tofu, cumin, coriander, chili, button mushrooms, vegetable stock) with sundried tomato and maitake mushroom pilaf (vegetable stock, orange blossom water, sea salt, evoo, black pepper).
