Choice A: Fiddlehead-Quinoa- Tofu Bowl (V, GF)
Fiddlehead season is a fleeting moment in New England, celebrated with much anticipation by anyone who has tried these immature little ferns. Never had one? Here's your chance. Creamy rich quinoa is studded with baked Heiwa tofu and garden chives, enhanced with a lemony dressing, and finished off with the star of the show - wild-foraged fiddleheads.
Choice B: Veggie Frittata (V, GF)
This egg-less frittata gets its secret power from chickpea flour and is loaded with caramelized onions, spinach, and Italian-inspired herbs. Top it with some housemade marinara and a sprinkle of flavorful, dairy-free parmesan.
Note: You will need a small (approx 8") oven-safe skillet or saucepan OR a standard-sized loaf pan for this meal.
Contains cashew, almond.