Portabello and mahogany rice pilaf (sea salt, vegetable stock, garlic, onion, nutritional yeast) with sundried tomatoes, carrots and red chard (evoo/flax oil, garlic, sea salt, lemon juice).
Portabello vegan cheese steak (twice-roasted portabellos, sea salt, vegan worschestershire sauce, nama shoyu, evoo) on a spelt bun (spelt flour, yeast, sea salt, canola oil) with red chard and sundried tomatoes (sea alt, evoo, lemon juice, black pepper, liquid smoke) and fries.
Purple cabbage, red chard, chick peas, and butternut squash with a ginger and garlic gravy (ginger, garlic, vegetable stock, vidalia onions, nutritional yeast, vegan worcestershire sauce, sea salt, chipotle).
Red chard and cranberry bean soup (vegetable stock, garlic, wine vinegar, black pepper, oregano, basil).
Grilled portabello steak with roasted white potatoes w/chipotle herb gravy (whole wheat flour, garlic, chipotle, oregano, basil, evoo, flax oil, vegetable stock).
