🌞🌞🌞

Monday May 18

Soup: Carrot cream with ginger (9)

Sautéed mushrooms with red lentils and fennel, polenta with roasted celery, almond and tofu dip, tender fresh cabbage with tomatoes and balsamic reduction (6, 8, 9, 10)

Tuesday May 19

Soup: Indian lentil (9)

Soybean bakes with herb dumplings and stewed cabbage (6, 9)

Wednesday May 20

Soup: Mushroom cream with miso paste and dill (6, 9)

Chickpea tajine with almonds, roasted red rice with broccoli and peas with tahini dressing (6, 8, 9, 11)

Thursday May 21

Soup: Vegetable broth with spelt (1, 9)

Oyster schnitzels with mashed potatoes, tomato salad and soy sauce (6, 10)

Friday May 22

Soup: Borscht (6, 9)

Red curry with lemon rice and Katchumber salad (5, 6, 8, 11)

🌞🌞🌞

Monday May 25

Soup: Zucchini with basil (1, 6, 9)

Berbere lentils, couscous pilaf with raisins and pistachios, green bean and pea salad (1, 8, 10)

Tuesday May 26

Soup: Roasted vegetables (6, 9)

Dhal with eggplant masala, pistachio biryani, crispy celery salad with marinated tofu (6, 8, 9, 10)

Wednesday May 27

Soup: Mung beans with green curry and coriander (allergen-free)

Spaldoto, roasted peppers and crispy radish and cucumber salad (1, 6, 9)

Thursday May 28

Soup: Minestrone (1, 9)

Roasted pea and chickpea balls in tomato sauce, pea guacamole and bulgur salad with herb pesto and lettuce leaves (1, 8, 9)

Friday May 29

Soup: Leek (6, 9)

Bean and beet fritters, potato salad, sautéed bean pods, green leaves (1, 6, 10, 11)

🌞🌞🌞

ALL PLANT BASED 🙂