Entrées

Below is a list of entrees regularly asked for by our clients.  Each week we have new creations that make their way on this list by popular demand.  Visit our galleries From Our Kitchen and All Things Vegan Delivered for more samples of our creations…

Comfort: 

Quinoa Meet-Loaf ~ made with our homemade lentil ragu, quinoa and fresh herbs; eat hot or cold

Brown Rice Lasagna ~ option of grilled vegetable or spinach and mushroom, cashew cheese, tofu ricotta and fresh marinara sauce

Black Bean Chili with Quinoa ~ freshly ground chipotle, roasted peppers and lime zest

Vegetable Chili with Fresh Tomatoes ~ yellow beans with a medley of vegetables, topped with vegan cheddar cheese

‘Chikin’ or Vegetable Pot Pie ~ made with homemade crust

Caramelized Onion and Spinach Quiche ~ with sun dried tomatoes and herbs

Chickpea Cutlets ~ with side of mushroom gravy or fresh salsa

Eggplant Parmesan ~ with Marinara Sauce, Chickn’, a creamy cheese sauce and breaded eggplants

Grilled Vegetable Lasagna ~ with Marinara Sauce, Tofu Ricotta and Daiya Cheese

Baked Maple Beans ~ with Daiya Cheese and Jalapeno Corn Bread

Light & Fresh:

Zucchini and Tomato Gratin ~ with pesto and tofu ricotta

Vegetable Zing ~ with a light sauce on the side

Raw Zucchini and Dino Kale ‘Spaghetti’ ~ with broccoli pesto sauce

Lightly Sauteed Asian Greens ~ with baked sprouted tofu

Fresh Spring Rolls ~ made with baked tofu, raw vegetables and a spicy peanut dip

Quinoa Vegetable Sushi ~ with pickled daikon & carrots, avocado, cucumbers and a wasabi-chili sauce

Marinated Kale ~ with quinoa, chickpeas, grated carrots, roasted beets and seeds

Grilled Vegetable Salad ~ with seeds and light lemon dressing

Spaghetti Squash ~ with fresh marinara or kale pesto

Portobello Steak Fajitas ~ with red peppers and red onions

Tempeh Provencal ~ with Zucchini, Yellow Bell Peppers, Heirloom Tomatoes, Herbs de Provence and Kalamata Olives in White Wine

Chicken Milanese ~ with Cherry Tomato and Fennel Salsa

Polenta Cakes ~ Topped with Roasted Vegetables and Mushrooms

Vegetable Delight with Roasted Zucchinis, Red Bell Peppers and Red Onions, Sautéed Kale and Black Beans; Topped with Marinated Baked Tempeh

Polenta & Ratatouille with Eggplants, Zucchini, Bell Peppers

Grilled Vegetable Skewers with Green Couscous

Fresh Californian & Mexican

Vegetable Fajitas ~ with Portabella Mushrooms, Yellow Bell Peppers, Zucchini, Yellow Squash, Red Onions and Tomatoes

Spinach and Tempeh Enchiladas ~ with Roasted Sweet Potatoes

Lentil, Spinach and Zucchini Soft Tacos ~ with Shredded Lettuce, Peppers and Fresh Salsa

Macro Comfort Bowl ~ with Mild Tahini Sauce with Brown Rice/Quinoa, Depuy Lentils/Mung Beans, Garlic Broccoli, Acorn Squash, Spiced Tempeh and Sauteed Kale with maple pecans

Chickpea Tomato and Fennel Stew ~ with Fresh Pesto

Grain & Mushroom Patties ~ in lettuce wraps or as sandwiches, with pesto and sundried tomato or over salad

Asian/Indian/Middle Eastern Cuisines:

Fresh Green Curry ~ made with our own green curry paste, and any combination of fresh vegetables

Yellow Curry ~ ask for it spicy or simply mild;  made with seasonal vegetables

Curried Chickpeas with Quinoa and Greens ~ with spinach or kale, this dish can be enjoyed warm or cold

Spicy Lentil Daal ~ made with red or green lentils; with spinach or cauliflower over quinoa

Tofu Saag Paneer ~  made with creamy cashew and sauteed sprouted tofu

Chow Mein ~ made with a mix of asian vegetables and greens, with buckwheat soba noodles

Dal Makhni (Creamy Tomato Black Lentil Stew)

Pad Thai ~ with Bell Peppers, Carrots, Green Onions and Peanuts

Asian Stiry Fry ~ with Red Onions, Carrots, Bell Peppers, Japanese Chilis, Cabbage, Ginger, Garlic and Bok Choy; side of noodles or rice

Pastas:

Macaroni with Zucchini Sauce ~ white wine and zucchini sauce made with cashew cream or marinara and fresh basil

Pasta Primavera with Zucchini, Tomatoes, Aparagus and nutritional yeast

Rigatoni with Eggplant Sauce ~

Ziti with Lemon Caper Pasta with Spinach ~ a lemony and cheesy pasta with capers and fresh spinach or kale

Sun-Dried tomato and Broccolini Pasta ~ made with garlic, chili flakes and cherry tomatoes

Vegan Bolognese ~ made with our home-made lentil ragu

Pasta Puttanesca ~ made with kalamata olives, capers, garlic and fresh parsley

Penne a la Vodka ~ also known as the ‘pink sauce’

Zucchini Marinara ~ made with red bell peppers, onion and zucchini

Creamy Mushroom Pasta ~ made with white wine and cashew cream

Stuffed Pasta ~ with tofu ricotta and spicy zucchini sauce

Spaghetti with a Side of Mushroom Meetballs in Marinara

Mac & Cheese ~ with quinoa elbow pasta and cashew cheese

Rice/Quinoa/Other Grains:

Mushroom Risotto ~  we  can substitute traditional risotto with brown rice, add cashew cream and lemon zest with any variety of mushrooms

Carrot and Ginger Wild Fried Rice ~ we also like to add mushrooms and/or green beans to this amazing dish

Gumbo with Brown Rice ~ Italian sausage, Gardein chicken, beans, okra and spices

Japanese Wild or Brown Rice ~ with kale, bok choy, ginger and garlic

Beet-Cream Risotto ~ with Roasted Beets and Beet Greens

Spinach Quinoa Caserole with Squash, Peas, Peppers, Cashew Cream and Daiya Cheese

Mixed Vegetable Paella – with Long Brown Rice, Fennel, Artichokes, Peppers, Olives, Cherry Tomatoes