Vegetarian Sample Menu

Vegetarian Sample Menu Lunch & Dinner

Mung bean and kale casserole with fresh coriander chutney
Tomato and red curry bisque
Baked delicada squash
Roast broccoli
Garden salad with a tahini dressing

White bean and forbidden rice cakes with a ginger sauce
Miso soup with shiitake mushrooms
Sauteed winter greens
Brown basmati rice
Garden salad with a lemon parsley dressing

Vegan Dal
Sauteed green beans with toasted almonds
Tomato cucumber salad
Baba ghanoush
Garden salad with a kalamata olive vinaigrette

Thai coconut curry with wild mushrooms, baby bok choy and tofu
Stir fry vegetables
Jasmine rice
Glass noodles with lime
Garden salad with a cilantro vinaigrette

Eggplant Parmesan
Minestrone soup
Mediterranean lentil salad
Spaghetti squash
Garden salad with a red wine vinaigrette

Risotto with wild mushrooms and Danish squash
Sweet potato soup with clove
Baked zucchini
Garden salad with a herb vinaigrette

Enchiladas stuffed with pinto beans and Spanish rice
Tomato cilantro soup with winter vegetables
Guacamole
Broccoli roast with cumin seeds
Garden salad with lemon oregano vinaigrette

Chic pea and red lentil cakes with a curried parsnips puree
Beet salad
Carrot and ginger soup
Vegetable medley
Garden salad with a sun dried tomato vinaigrette

Quinoa tabouli
Hummus with pita bread
Roast root vegetables
Spinach salad with feta cheese, toasted walnuts and a orange coriander dressing

Acorn squash soup with coconut
Roasted bell pepper and white bean casserole
Sauteed kale
Caramelized carrots
Garden salad with a toasted almond dressing