Week of November 27th – December 3rd
Cajun Spiced Tofu
with kale rice and quickly marinated persimmons
Tempeh With Rosemary Pan Sauce
with mashed potatoes, asparagus and oyster mushrooms
Blackened Tofu
with cilantro rice and chipotle slaw
Cauliflower Tagine
with dried apricots, lentils and couscous
Butternut Squash Rigatoni
with sage breadcrumbs
Barley And Mushroom Stuffed Peppers
with vegan provolone cheese
