Menu from February 25th

Meals:
 
1.
 
Roasted Chicken with Caribbean BBQ Sauce, 
Served with Coconut Basmati Rice and Sautéed Ginger Collard Greens and Kale
// or // 
Vegan Caribbean BBQ Sauce with Smoked Tofu, 
Coconut Basmati Rice and Sautéed Ginger Collard Greens and Kale
 
2. 
 
Mexican Casserole with Beef, Sautéed Veggies, Roasted Sweet Potatoes and Corn Tortillas + Pico de Gallo 
// or //
Vegetarian Mexican Casserole with Black Beans, 
Sautéed Veggies, Roasted Sweet Potatoes and Corn Tortillas 
+ Pico de Gallo 
// or //
Vegan Mexican Casserole with Black Beans, 
Sautéed Veggies, Roasted Sweet Potatoes and Corn Tortillas 
+ Pico de Gallo
(gluten-free)
 
3. 
 
Tofu and Vegetable Stir-fry with Bok Choy and Jasmine Rice 
+ Sesame-Ginger-Tahini Sauce
 
 
Salad and Sides:
 
Garden Vegetable Salad with Pineapple, Fresh Mint, Sprouts,
Toasted Coconut Flakes + Vietnamese Lime, Coconut and Mint Dressing 
 
Tzatziki with Mint and Dill (vegan option available)
 
Veggie Snacks