Wednesday
Our meals are designed to accommodate a variety of diets, with gluten free* and raw food options. Meals are prepared under the direction of award-winning Chef Mark Reinfeld of Vegan Fusion.
*foods are prepared in a kitchen where gluten is used, therefore we cannot guarantee that all items are 100% gluten-free.
Lunch
- Provencal Vegetable Salad
- Roasted Red Pepper Hummus Wraps – with tapenade
- Black Eyed Peas & Collard Stew
- Salted Caramel Chocolate Brownies
Dinner
- Black Bean Chili with Rice
- Southwest Cornbread; Stir-fried Greens
- Cheesy Cauliflower Soup
- Cherry Crumble
Snacks
- Mint Chocolate Chip Cookies, Spring Water with Rosemary and lemon, Watermelon, assorted juices
Thursday
Breakfast
- Apple Date Walnut Oatmeal, Plain Oatmeal, Bob’s Mighty Tasty Cereal, Oven Roasted Potatoes, Breakfast Beans
- Sweet Potato Muffins
Lunch
- Rainbow Coleslaw
- Charlie’s Relief Tuna-free Tempeh Salad/wraps
- Creamy Broccoli Bisque
- Big Momma Freedom Chocolate Cake with Chocolate Cream Frosting
Dinner
- Super Shakti’s Spanikopita with Green Goddess Sauce
- Swiss Chard with Garlic
- Potato Fennel Soup with Dill
- Da Kine No-bake Chocolate Bon Bons
Snacks
- Popcorn, Spring water with Cucumbers and Mint, Watermelon
Friday
Breakfast
- Aromatic Oatmeal, Tricolored Scalloped potatoes, plain oatmeal, Bob’s Mighty Tasty Cereal, Breakfast Beans
- Raspberry Muffins
Lunch
- Smashed Parsnip and Cauliflower
- Grilled Tempeh Reuban
- Coconut Yam Soup
- Chocolate Almond Tart with Orange Silken crème
Dinner
- Pecan Crusted Tofu Cutlets with Mushroom Onion Gravy
- Cheesy Broccoli and Cauliflower
- Creamy Corn Chowder
- Strawberry Short Cake
Snacks
- Popcorn, Watermelon, Spring Water with Lemon and Rosemary
Saturday
Breakfast
- Scrambled Tofu, Roasted Potatoes, Bob’s Muesli Hot Cereal, Plain Oatmeal
- Blueberry Muffins
Lunch
- Rainbow Kale Salad
- Potato Bar – peanut sauce, sour cream
- Mid East Chickpea Soup
- Mysterium Tremendum Mint Chocolate Chip Cookies
Dinner
- Chick’nAlfredo (Gardein)
- Fingerling Potatoes with Pesto, Pearl Barley with Mushrooms and Corn
- Creamy Roasted Squash Soup
- Blueberry Apple Crisp – Ice Cream Bar with Toppings
Snacks
- Popcorn, Watermelon, Spring Water with Ginger and Lime Wedges
Sunday
Breakfast
- Field Roast Mini Sausage. Breakfast Burritos. Sour Cream. Herb Roasted Potatoes, Bob’s Muesli Hot Cereal
- Cranberry Walnut Muffins
Lunch
- Old School Potato Salad
- BBQ Grilled Tofu Sandwich, Broiled Cauliflower with Sun-dried Tomatoes
- Minestrone Soup
- Peach Crisp and Cream