Menu from February 4th, 2019

Meals:
 
 
1.
 
Baked Southern-style Breaded Chicken Fingers
with Mashed Sweet Potato, Corn, and Sautéed Greens (gluten-free)
// or //
Vegan Creole-Style Gumbo with Okra, Smoked Tofu and Brown Rice
 
2.
 
Guyanese Beef Curry with Squash and Basmati Rice
// or //
Caribbean Squash, Chickpea and Plantain Curry with Tamarind-Date Chutney
 
3.
Vegan Chinese Five Spice Tofu and Vegetable Stir-fry on Jasmine Rice
 🎆🐖🎉


Salad and Sides:
 
Vegan Kale Caesar Salad with Homemade Croutons* 
(*gluten-free option)
 
Mediterranean Beet and Yogurt Dip
// or //
Vegan Mediterranean Beet and Tofu Dip

Veggie Snacks
 
~~~~~