Sautéed broccoli, zucchini, and mushrooms seasoned with salt and nutritional yeast. Steamed brown rice topped with spicy baked chickpeas (olive oil, salt, and sriracha). Baked spaghetti squash with salt & pepper.
Quinoa prepared in vegetable broth combined with stir-fried vegetables (kale, white button mushrooms, red bell pepper, chickpeas, red onion, asparagus, garlic, carrots ribbons, and baby spinach), seasoned with light soy sauce and black pepper, topped with raw pumpkin seeds.
Whole wheat rotini pasta with sautéed kale, mushrooms and carrot ribbons, fresh corn, grape tomatoes and black beans, and seasoned with garlic, oregano, fresh basil, salt and pepper.
Quinoa cooked with garlic, red onion, and sliced mushrooms. Sautéed kale with garlic and mushrooms. Tempeh and carrots ribbons topped with sriracha.
Brown rice and chickpeas topped with sriracha, deep fried tofu, and sautéed broccoli, zucchini, and mushrooms.
Baked potato topped with Earth Balance, Daiya Cheddar-Style Shreds, marinated tempeh, dill, and red onion, and a side of steamed broccoli.
Whole wheat penne noodles and sautéed zucchini, carrot, mushrooms, red onion, and garlic in a marinara sauce and topped with Daiya cheddar-style shreds.