1.
Vegan
Pho
in
homemade
mushroom
and
onion
broth,
with
marinated
baked
tofu,
spinach,
fried
shallots
and
3
mushrooms.
Tofu
Scramble
Breakfast
Tacos,
with
kale,
Portobello,
Thai
basil,
dressed
in
a
roasted
red
pepper
and
quinoa
pesto
on
a
toasted
corn
tortilla.

2.
3-­‐Cheese
Vegan
Quinoa
Mac,
with
fresh
Basil
and
herb
dusting
with
a
gluten-­‐free
panko
crumble.

3.
Seitan
medallions
are
accompanied
by
grilled
pineapple
with
a
garlic
basil
pesto,
over
blueberry
and
black
rice.
Vegan
Squid
Ink
Risotto,
Pan
seared
porcinis
and
tofu
in
a
shitake,
walnut,
and
wakame
savory
sauce.