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L1 Gluten free/high protein/high fiber – chickpea pasta primavera salad with snap peas, green beans, celery, carrots, tomatoes, and lemon herb aioli
Pickled carrot and beat mock ahi tuna, fresh cucumber, our signature ginger cabbage salad, edamame over quinoa with a wasabi ginger sauce
Chef Jen’s unique Lentil herb and tomatillo patties with dip and salad.
Baked Spaghetti squash filled with mushrooms, spinach and marinara and topped with vegan riccota