Menu for March 27/29

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Choice A:  Pho  (vegan, gluten-free)

Warning:  This Vietnamese-inspired soup just may be the best soup you've ever had.  Slurpy rice noodles, crispy Heiwa tofu and mushrooms, bright pea shoots and cilantro bask in a richly spiced (anise/clove/cinnamon) vegan "beef" broth.  

Say it with me now:  "fuh"

Contains soy.

 

 

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Choice B:  Green Lentil Bounty Bowl (vegan, gluten-free)

Whether you eat it warm or cold, call it a "bowl" or a "salad," or can't decide if you want to share it with the world or hoard it all for yourself, this is the perfect almost-spring meal.  Green lentils, cucumbers, Vermont-grown apples, red onions, walnuts, and parsley are dressed in a preserved lemon-maple dressing that will knock your socks off.

If you plan to eat this cold (our personal preference), we recommend making this at least 6 hours in advance.  But, it's great warm, too!

Contains walnuts (easy to omit from meal if desired).

Please PRE-ORDER BY SUNDAY MIDNIGHT!  Thank you. xo