Catering Menu

Appetizers

Quinoa Corn Fritters with Cilantro Cream Sauce
Quinoa, Corn, and Jalapenos baked into golden fritters and served with a cilantro cream sauce
Fresh Spring Rolls
Julienned vegetables, rice noodles, fresh herbs, and baked tofu wrapped in rice paper and served with an almond sweet chili sauce
Sun-dried Tomato Spinach Artichoke Dip served with Crostini
Sun-dried tomatoes and artichokes baked in a rich, creamy spinach sauce
Samosas with Mango Chutney
Spinach, peas, and potatoes baked in a flakey pastry crust
Buffalo Cauliflower served with a Vegan Ranch Dip
Roasted cauliflower coated with chickpea flour and a spicy buffalo sauce
Seven Layer Dip
Layers of chili, creamy cashew cheese, roasted green chilies, black olives, green onions, tomatoes, and cheddar cheese served with blue corn tortilla chips

Sides

Three Sisters Succotash
Black beans, corn, avocado, zucchini, edamame, and an herb blend
Mac ‘n’ Cheese
Whole grain noodles baked in a creamy cashew sauce topped with bread crumbs
Seeded Green Beans
Green beans sautéed with hemp, sesame and pumpkin seeds
Maple Glazed Brussel Sprouts
Brussel sprouts roasted with maple syrup and fresh herbs
Roasted Vegetables in a Balsamic Reduction
Seasonal vegetables roasted with a balsamic reduction and fresh herbs
SPICY SZECHWAN NOODLES
Chilled soba noodle stir fry with a sweet and tangy szechwan sauce

Soups & Salads

Living Kale Caesar Salad
Kale, shredded beets, shredded purple cabbage, red onions, black olives, and creamy tahini Caesar dressing
DILL POTATO SALAD
Multicolor potatoes with red onion, celery and dill mixed with vegan mayo
Shredded Collard Green Salad
Toasted pecans, shredded collard greens, cherries, and pears with a creamy tahini sauce
BLACK-EYED PEA SALAD
Black-eyed peas, cherry tomatoes, cucumber and onion with a spicy vinaigrette
WATERMELON SALAD (Seasonal only)
Chunks of watermelon, fresh mint, red onion, Kalamata olives and feta PUMPKIN/SQUASH SOUP
Roasted and pureed with creamy coconut curry
TOMATO SOUP
Tomato bisque with creamy coconut
BROCCOLI/WILD RICE SOUP
A creamy mushroom broth compliments these in a hearty soup

Entrees

Savory Nut and Seed Roast with a BBQ Glaze
A blend of seeds, nuts, rice, and vegetables
Roasted Vegetable Lasagna
Layers of seasonal vegetables, whole grain noodles, cheese, basil ricotta, and beet marinara
BBQ Beet Burger
Beet burger topped with homemade pickles, coleslaw, and a BBQ tahini sauce served on a whole grain bun
Hawaiian Seitan Skewers
Seitan, pineapple, zucchini, peppers, and onions with a peanut sauce
Enchiladas with a smoked green chili sauce
Black beans, zucchini, kale, and sweet potatoes wrapped in a tortilla and baked in a roasted poblano cream sauce
Vegetable Pot Pie
Baked tofu, zucchini, carrots, peas, and gravy baked in a flakey whole grain crust
Tofu Bahn Mi
Citrus lime baked tofu topped with pickled vegetables and a sweet, creamy sesame ginger sauce served on a whole grain bun
Masamon Curry
Sweet potatoes, green beans, baked tofu, pineapples, and potatoes simmered in a coconut peanut sauce
Spicy Thai Basil Eggplant Stir Fry
Baked tofu, japanese eggplant, onions, and red bell peppers sauteed in a sweet and spicy Thai basil sauce