Menu from March 18th

Meals:
1. 
Jamaican Jerk Chicken with Coconut Basmati Rice and Collard Greens 
// or // 
Vegan Jamaican Jerk Tempeh* with Coconut Basmati Rice and Collard Greens 
(*sub tofu at no extra cost)
2. 
Korean Beef and Vegetable Stir-fry on Mung Noodles with Kim Chi
//or//
Vegan Korean Tofu Vegetable Stir-fry on Mung Noodles with Kim Chi
3.
Vegan Cuban-Style Black Beans with Quinoa, Sautéed Kale and Salsa
Salad and Sides:
Immune Boosting Detox Garden Vegetable Salad with Orange Slices,
Almonds, Dried Mixed Berries, Hemp Seeds and Organic Sprouts
+ Lemon-Ginger-Turmeric Dressing   
(nut-free option available)
*New* Spinach and Artichoke Dip (with Cheese) 
// or // 
Vegan Spinach, Artichoke and White Bean Dip
Veggie Snacks