Soba noodles tossed with scallions and sesame-soy dressing. Deep-fried tofu topped with grated ginger, scallions, and sweet soy broth.

Cabbage tarkari (shredded cabbage, potatoes and tomatoes cooked with aromatic spices); masoori dal (lentil stew with onions and aromatic spices); cumin rice. Cucumber aachar (tart cucumber salsa, with tomatoes, potatoes, red onion, cilantro, lime juice and spices). Vegan and gluten-free.

Puerto rican yellow rice, pinto beans, and maduros (fried sweet plantains). Vegan and gluten-free.

Moroccan ratatouille with eggplant, zucchini, bell pepper, onion, in a fresh tomato sauce with garlic and cilantro. Served on couscous. Vegan, couscous contains gluten.

Seasoned tofu tossed in sweet chili sauce, served with mixed vegetable fried rice. Vegan, gluten-free, contains soy.

Central african peanut stew (eggplant, yams and bell peppers in a rich peanut sauce); congolese kale (kale sautéed with tomatoes and onion); nigerian fried rice (basmati rice and mixed vegetables cooked with coconut milk and aromatic spices). Vegan, gluten-free, contains peanuts.

Filled with lightly spiced mixed vegetables. Vegan, contains gluten.

Contains dairy and gluten.

Nigerian black-eyed pea fritters, served with hot sauce. Vegan and gluten-free.

Twice-fried green plantains (vegan and gluten free); with Mayu-ketchu dip (contains egg).

Iraqi-style chickpea dip with sesame paste, garlic and lemon juice. Vegan and gluten-free.

East African-inspired pumpkin cooked with coconut milk, spices and brown sugar. Vegan and gluten-free.

Candied orange slices in orange blossom syrup, with tapioca pudding. Vegan and gluten free, contains soy.