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Monday September 28

Soup: Roasted vegetable (6, 9)

Corn croquettes, black bean sauce, pumpkin and baby potato salad, pickles (10)

Tuesday September 29

Soup: Tripe-style (1, 9)

Roasted Brussels sprouts with pecans and chickpeas in tomato sauce; bell pepper salsa with olives and millet salad (8, 9)

Wednesday September 30

Soup: Borscht (6, 9)

Tempeh meatballs in sofrito, baked whole-grain pasta in cream sauce with Brussels sprouts, blanched broccoli and edamame (1, 6, 10)

Thursday October 1

Soup: Cauliflower (9)

Roasted tofu in adobo sauce, mushroom bulgur, cabbage salad with cilantro (1, 6)

Friday, October 2

Soup: Red lentil (9)

Quinoa dumplings, white bean, celery, and almond sauce, rosemary-roasted potatoes (6, 8, 9)

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Monday, October 5

Monday: Broccoli and pea cream soup (6, 9)

Chickpea ragout with fennel; potato salad with pickles, Kalamata olives, and celery stalks in mustard dressing (8, 9, 10)

Tuesday, October 6

Soup: Mung bean with green curry and cilantro (allergen-free)

Soy “roast” with herb dumplings and stewed cabbage (6, 9)

Wednesday, October 7

Soup: Carrot cream soup with ginger (9)

Tofu, celery, and nori seaweed patty; potato salad with vegetables and mayonnaise (6, 9, 10, 11)

Thursday, October 8

Soup: Cabbage soup with tofu (6, 9)

Tarka Dal with cilantro rice and carrot-cashew salad (8, 10)

Friday, October 9

Soup: Indian-style lentil soup (9)

Tempeh sautéed in a paprika base with sauerkraut and cashew cream; Hungarian tarhonya pasta with sun-dried tomatoes and pumpkin seeds; bell pepper salad (1, 6)

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ALL PLANT BASED 🙂