*Modifications and substitutions available upon request*
Autumn Specials
-Creamy Pumpkin Penne-
Whole wheat penne in a creamy pumpkin sauce. Served with steamed broccolini.
–Hot and Sour Soup-
Mixed vegetables and silken tofu in a savory, vinegary broth.
-Curry Mei Fun-
Fine mei fun noodles, tofu, onion and baby boy choy in a yellow curry sauce.
-Mongolian Tofu- 🌶️
Spicy air-fried tofu served with baby bok choy and brown rice.
-Coconut Lime Tofu-
Air-fried tofu steaks smothered in a rich coconut lime sauce. Served with sesame broccolini.
Bowls
-Southwest Bowl-
Blackened tempeh, black beans, sweet corn, sweet potato, onion, cabbage, and cilantro-lime brown rice. Served with cilantro-lime sauce.
-Mediterranean Bowl-
Garbanzo beans, cucumber, onion, pepperoncinis, Kalamata olives, and lemon dill brown rice. Served with a tahini sauce.
-Cuban Bowl-
Plant-based “pork,” Cuban black beans, plantains, and cilantro-lime brown rice. Served with a spicy slaw and garlic-lime sauce.
-Nori Bowl-
Air-fried tofu, cucumber, edamame, and onion. Served with a side of seaweed vinegar brown rice and a Sriracha aioli.
-Buddha bowl-
Air-fried tofu, roasted sweet potato, edamame, onion, bell pepper, and shredded carrot. Served with a thai peanut sauce.
Salads
-Southwest Salad-
Baby Arugula topped with black beans, sweet Corn, onion, bell pepper, and cilantro. Served with chipotle dressing.
-Mediterranean Salad-
A bed of baby spinach topped with garbanzo beans, cucumber, Kalamata olives, onion, and pepperoncinis. Served with a lemon vinaigrette.
-East/West Salad-
Mixed cabbage and shredded carrots topped with air-fried tofu, black beans, bell peppers, and onion. Served with tahini dressing.
Noodles
-Vegetable Lo Mein-
Whole wheat noodles, tofu, onion, bell pepper, broccolini, carrot, cabbage, and garlic in a savory brown sauce.
-Peanut Noodles-
Whole wheat noodles, onion, bell pepper, baby bok choy, and garlic in a peanut ginger sauce. Topped with green onion, cilantro and sesame seeds.
-Chili Garlic Noodles- 🌶️
Whole wheat noodles in a chili garlic sauce. Served with seared baby bok choy and topped with green onion.
Asian Rice Bowls
-Sesame Tofu-
Crispy tofu in a sweet sesame sauce. Served with brown rice and steamed broccoli.
-General Tso Tofu-🌶️
Crispy tofu in General Tso Sauce. Served with brown rice and steamed broccolini.
-Fried Rice-
Pan-fried brown rice with air-fried tofu, scrambled tofu, onion, carrot, green peas, garlic, and green onion.
-Buddha’s Feast-
Get your veggie fix in one dish!
Shiitake mushroom, broccolini, snow peas, onion, carrot, bell pepper, and garlic in a sweet and savory sauce. Served with a side of brown rice.
Pasta
(Gluten-free garbanzo penne available upon request)
-Lee Lee’s Spaghetti Puttanesca-
Our most popular dish!
Whole wheat spaghetti coated in marinara sauce, topped with sun-dried tomatoes, kalamata olives, pepperoncinis, capers, and garlic.
Served with a side of steamed broccoli.
-Creamy Cashew Penne-
Whole wheat penne in a creamy cashew tomato sauce, mixed with mushrooms, onion, bell pepper, and green peas.
-Lemon Garlic Spaghetti-
Whole wheat spaghetti, mushrooms, asparagus, onion, and bell peppers tossed in a lemon garlic olive oil.
-Pesto Farfalle-
Whole wheat farfalle in a cashew pesto sauce topped with onion, zucchini, and bell pepper.
More Mindful Meals
-Thai Red Curry-
Tofu, onion, bell pepper, broccoli and garlic in a creamy coconut curry sauce. Served with brown rice.
–Pedro’s Gallo Pinto–
A Costa Rican classic!
Brown rice mixed with black beans, onion, bell pepper, spices, cilantro, and lime.
–Protein Breakfast Bowl–
Start your day right with a protein-packed breakfast!
High-protein tofu scramble, refried black beans, seasoned Yukon Gold potatoes, and sautéed spinach.
-Portobello Mushroom-
A roasted balsamic portobello mushroom cap served with roasted Yukon gold potatoes and air-fried brussel sprouts.
-Oyster Tofu-
Baked tofu strips with plant-based oyster sauce served with a thyme sweet potato purée and lemon garlic asparagus.
-Tempeh Comfort-
All the comfort of a Sunday dinner
Air-fried tempeh served with mashed Yukon Gold potatoes, sautéed spinach, and a shallot thyme gravy.