Vegetarian Menu
First Option
MONDAY
STUFFED PEPPERS WITH TEMPEH IN A CREOLE SAUCE, SERVED WITH QUINOA AND BROCCOLI
TUESDAY
MUSHROOMS WITH CREAMY PESTO SAUCE SERVED WITH MASHED SWEET POTATOES, GREEN BEANS AND SAUTEED ONIONS
WEDNESDAY
BLACKEYE PEAS ORZO SALAD, SERVED WITH ZUCCHINI AND ASPARAGUS
THURSDAY
TOFU PARRILLA CHIMICHURRI AND YELLOW BROWN RICE SERVED WITH RED BELL PEPPER, ONION AND KALE STIR-FRY
FRIDAY
DICED EGGPLANT BOLOGNESE ZOODLES SERVED WITH SWEET PLANTAIN PUREE AND PARMESAN CHEESE
Second Option
MONDAY
VEGAN MINI SLIDERS SERVED WITH CASSAVA, EGGPLANT, TOMATOES AND CILANTRO SAUCE ON THE SIDE
TUESDAY
GRILLED TOFU IN A ORANGE-GINGER SAUCE, SERVED WITH GREEN BROWN RICE AND AND ORIENTAL CABBAGE AND CARROT STIR-FRY
WEDNESDAY
LENTILS IN A GARLIC & PARSLEY REDUCTION SERVED WITH BARLEY MUSHROOM RISOTTO AND BROCCOLINI
THURSDAY
POMODORO CHICKPEAS ROTTINI WITH CHERRY TOMATOES, ARTICHOKE, AND GREEN BEANS
FRIDAY
VEGAN MOZZARELLA BURGER WITH LETTUCE, TOMATO AND GRILLED ONION, SERVED WITH POTATO FRIES AND ENELDO SAUCE ON THE SIDE