Lunch

Chickpeas are mashed, mixed with seasonings, wrapped in tortillas in lettuce, and pan-fried.

Cooked pearl barley is combined with fresh vegetables and a tangy sesame dressing.

Toasted seeds are mixed with spices, then combined with quinoa, veggies, and dressing.

Spaghetti is coated with a creamy beetroot-chickpea sauce and topped with walnuts and herbs.

A savory sauce is prepared, vegetables are stir-fried, and udon noodles are coated in sauce.

Avocados, chickpeas, spices, and chutneys are mixed, then topped with yogurt and garnishes.

Pasta is tossed with roasted eggplant, marinara sauce, aromatics, nooch, and basil.

Cooked rice is mixed with yogurt and topped with a fragrant tempering of spices.

Spaghetti is tossed with air-fried chickpeas and tomatoes, seasoned with herbs and spices.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.

Kidney beans are mashed, mixed with vegetables, shaped into patties, coated, then fried.

Dough is prepared, topped with sauce, vegetables, and vegan cheese, then baked until golden.

Tofu is sautéed, peanut sauce is mixed, and vegetables are rolled in rice paper.

Cooked pasta is combined with sautéed vegetables, basil pesto, and lemon juice.

Coleslaw is prepared, jackfruit is cooked with spices & BBQ sauce, and the slider assembled.

Mediterranean-style tangy salad prepared with couscous, and roasted cauliflower on the side.

Basmati rice is soaked, sautéed with aromatics, then cooked with peas until fluffy.

Cooked quinoa is combined with sautéed chickpeas, zucchini, and topped with lemon dressing.

One-pot pasta where spaghetti is cooked with infused garlic oil, water, and seasonings.

Pasta is cooked, veggies are sautéed, and blended pesto is mixed with pasta water.