Jharoka

(v).

with half a sandwich

with tofu, quinoa, kale, avocado, and vegan caesar dressing

add vegan chicken

(vg). with chicory, frisee, walnut, apple, dried cranberry, fennel, red onion, and persimmon vinaigrette

(vg). with spinach, wild rice, maple roasted sweet potato, goji berry, and sunflower seed with flax and pumpkin seed oil vinaigrette

with shaved jicama and green cabbage salad, and arugula

with white bean and flax seed hummus, roasted red peppers, cucumber, spinach, and tomatoes

with roasted cippolini onion

with zucchini, squash, bell pepper and herb vinaigrette

with apricot and sundried tomato (raw)

with blood orange and red onion

with whole grain mustard vinaigrette (raw)

with lemon and extra virgin olive oil

with strawberry and fig (raw)

with shiitake mushroom, broccoli, and bean sprout

with arugula, sundried tomato, and greek olive

(vg). with crispy tofu, edamame, broccoli, soy gastrique, and nori garnish with brown rice

(vg). with kelp noodle, carrot, zucchini, squash, snow pea, red onion, and cashew

(v). with spinach and pepper jack polenta topped with vegan sour cream

(vg). with chantrel mushroom and chestnut

with sundried tomato, chickpea, tahini, cilantro, and lime

with grilled sweet potato flatbread

with pineapple, banana, mango, and coconut

with strawberry, blackberry, raspberry, and tofu

with kale, banana, apple, and avocado