Lemongrass tofu, rice noodles, lettuce, aromatic herbs and carrots in rice paper served with a zesty peanut dipping sauce.

Guacamole filled wontons, Cuban black beans, cashew queso and salsa fresca.

Sushi roll with crispy tempeh, avocado, ume paste and pickled shiitakes.

Chickpeas, spiced Crimini mushrooms on baby spinach with tahini dressing.

Lacinato kale, romaine hearts, wild arame, black sesame croutons with a miso Caesar dressing.

Baby arugula, delicate squash, cranberries, Vermont Creamery herbed chevre and pepitas served in a maple cider dressing.

Black bean chipotle burger on a red hen bun with lettuce, avocado, onion and sweet potato fries.

Broccoli, cabbage, and tofu stir fried with rice noodles in a Thai sweet and sour sauce. Garnished with peanuts and cilantro.

Broccoli, bok choy, carrots and tofu with rice noodles in a flavorful spicy coconut broth.

Crispy seitan cutlets, sauteed spinach and garlic mashed potatoes in a lemon white wine caper sauce.

Crimini mushrooms, roasted red peppers and a kale pesto.

Japanese eggplant, cauliflower, red peppers, carrots and tofu in a spicy curry ginger sauce served with jasmine brown rice.

Grilled sweet potato, oyster mushrooms, sauteed kale guacamole, salsa fresca with Cuban black beans and rice.

Marinated seitan with poblano and bell peppers, onions, guacamole and salsa fresca in a soft flour tortilla.