Menu for April 24-26

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Choice A:  Buffalo Tofu Bowl  (vegan, gluten-free)

What happens when you cross crispy-chewy Heiwa tofu with flavorful, spicy buffalo sauce, fresh spinach, cucumbers, avocado, and brown rice?  PARTY IN YOUR MOUTH.

Disclaimer: No buffalos or any other animals were harmed in the making of this dish.  

Contains: organic soy

 

 

Choice B:  Roasted Parsnip Soup with Super Bagel Croutons (vegan)

Parsnips are one of those truly seasonal vegetables, that you will only find in the fall or the spring, unlike, say, their cousin the carrot.  When dug after a long cold winter, parsnips have a rich sweet flavor that just can't be beat.  For this meal, you'll roast parsnips, carrots, onions (etc.) and blend them with some creamy cashews into a heavenly puree.  Top with fresh parsley and some of our famous bagels-turned-croutons, and we guarantee you'll be licking your bowl clean!

Contains: Wheat  (in the bagel croutons), Cashews

 

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