PLANT-BASED MENU

Monday - September 20
BREAKFAST

Florentine Scramble - Kalamata Olives, Cherry Tomatoes & Spinach
with Vegan Breakfast Sausage & Green Piña Colada Juice Shot**
LUNCH
Sweet Pea Apple Soup & Herbed Black Beans Side Salad
with Sweet and Yellow Potatoes, Walnuts, Carrots, Radish, Romaine, Arugula & Beet-Berry Dressing
DINNER
Teriyaki Tofu with Coconut Sticky Rice
Ginger Bok Choy, Snap Peas, Roasted Carrots & Coconut Sticky Rice
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Tuesday - September 21
BREAKFAST

Kuku: Iranian-Inspired Frittata with Whipped Eggs
Herbs, Spices, Breakfast Potatoes & Fresh Fruit
LUNCH
Asian Inspired Tofu Bowl with Wild Rice
with Broccoli Slaw, Watermelon Radish, Apples, Pickled Ginger, Nori, Sesame Seeds, Spinach, Mixed Greens & Sesame Dressing
DINNER
Doro Wat: Ethiopian-Style Chickpeas Stew
with Cauliflower, Green Beans, Lentils & Polenta
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Wednesday - September 22
BREAKFAST
Granola Bowl with House-Made Coconut Peach Yogurt
Nuts, Dried Fruit, Coconut, Fresh Strawberry & Fresh Fruit
LUNCH
Dill Potato Salad with Cannelini Beans
Pecans, Dried Cranberries, Pickled Veggies, Carrots, Mixed Greens & Creamy Garlic Dressing
DINNER
Buffalo Cauliflower & Kidney Beans
with Lemon Zest Brussel Sprouts, Broccoli & Herbed Quinoa Pasta

Thursday - September 23
BREAKFAST
Spinach, Black Olives & Pepperoncinis Frittata
with Vegan Breakfast Sausage, Salsa Cup & Fresh Juice Shot**
LUNCH
Westerly Tofu 'Tuna' Salad
with Pickles, Carrots, Cucumbers, Olives, Almonds, Romaine, Cabbage & Red Wine Vinaigrette
DINNER
Chickpea Cakes with Apple-Peach Cardamom Tomato Chutney
Yam Upma & Zucchini, Cauliflower with Red Onions
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Friday - September 24
BREAKFAST
Egg Stuffed Tomatoes with Parsley
Roasted Sweet Potatoes & Fresh Fruit
LUNCH
Lebanese Lentil Bowl with Cumin White Beans
with Parsley, Pickled Red Onion, Bell Peppers, Celery, Cashew 'Cheez', Mixed Greens & Cumin Sumac Dressing
DINNER
Black Pepper Tofu with Roasted Red Pepper Aioli
Beets, Roasted Broccoli & Spiced Quinoa