Entree: Roasted Green Chile Caesar Salad with Grilled Tofu, Carrots, Tomato, Red Cabbage, Toasted Pumpkin Seeds and Garlic Croutons
Entree: Mexican Polenta Casserole
Veggie: Grilled Asparagus
Soup: Chunky Sweet Potato Stew
Side of the day: Bok Choy Salad with Sesame, Ginger, and Tofu
Appetizer: Sweet Toasted Walnut and Basil Dip
Desserts: Chocolate Pudding, Chocolate Heaven Cake (soy- and gluten-free), Raw Cookies, Peanut Butter “Cheese”cake, and the infamous Avocado-Lime Smoothie
Cold Case Specials: Sun-dried Tomato Dip, Garlic Aioli, Ranch Dressing, and Sweet Toasted Walnut and Basil Dip!
All vegan!