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January 13-17

• Mexican Black Bean Stew with Jalepenos and Cumin, Deli Potato and Celery Salad, Roasted Red Onion with Walnut Salsa (6, 8, 9, 10)
• Berbere lentils with spiced oil, couscous pilaf with raisins and pistachios, green bean and pea salad (1, 8, 10)
• Spinach fusilli with basil pesto with sunflower seeds, dried tomatoes and a delicious nut cream, roasted beetroot salad with pomegranate (1, 6, 8)
• Spaldoto, roasted pepper and crispy salad with radishes and cucumber (1, 6, 9)
• Malaysian Nasi goreng with non-egg tofu, crispy salad with sprouts (6)

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January 20 – 24

• Baked potatoes with beetroot, quinoa and almond salad, white beans in dijon sauce with thyme (6, 8, 9, 10)
• Katsu curry sauce with tofu fillet fried in panko, sesame rice and radish salad (1, 6, 9, 10, 11)
• Mixed black eye beans with sesame dressing, blanched cabbage with caramel, toasted polenta with seeds, fresh tomatoes with herbs (9, 11)
• Corn croquettes, black bean sauce, pumpkin and grenaille potato salad, pickles (10)
• Quinoa and red bean meatloaf, mashed potatoes with cauliflower and seeds, chickpea sauce, mixed red cabbage (6, 8, 11)