Vegetarian Menu
First Option
MONDAY
INDIAN CURRY TOFU SERVED WITH JASMINE RICE, GREEN BEANS AND BELL PEPPERS
TUESDAY
HUANCAINA VEGAN PATTIES WITH GREEN QUINOA AND ROASTED CAULIFLOWER
WEDNESDAY
TEMPEH ENCEBOLLADO SERVED WITH YUCA, BUTTERNUT SQUASH AND CHIMICHURRI
THURSDAY
CANNELLINI BEANS AND MUSHROOM BARLEY RISOTTO SERVED WITH BROCCOLI AND HEALTHY BECHAMEL
FRIDAY
VEGAN BALLS SALAD BOWL WITH SUNDRIED TOMATO DRESSING
Second Option
MONDAY
BBQ LENTILS SERVED WITH ROASTED POTATOES AND COLESLAW
TUESDAY
TEMPEH PICADILLO WITH GRAVY, ROASTED SWEET POTATO AND BROCCOLI
WEDNESDAY
PESTO VEGAN MEATBALLS WITH CHICKPEAS ROTTINI, TOMATOES AND CHAYOTE
THURSDAY
TOFU SKEWERS SERVED WITH CHINESE BROWN RICE AND BOK CHOY
FRIDAY
CHICKPEAS WITH CHARDONNAY REDUCTION SERVED WITH MASHED POTATO AND SPANISH CAULIFLOWER RICE