Our meals are designed to accommodate a variety of vegan diets, with gluten free* and raw food options. Meals are prepared under thedirection of award-winningChef Mark Reinfeldof 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
Italian Florentine Veggie Burgers
Black Eyed Peas & Collard Stew
S’mores Krispy Bars
Dinner
Tempeh Black Bean Chili
Cheesy Cauliflower Soup
Southwest Cornbread; Stir-fried Greens
Walnut Fig Crumble with Vegan Merengue
Snacks
Mint Chocolate Chip Cookies, Spring Water with Rosemary and lemon, Watermelon, assorted juices
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
Salted Caramel Chocolate Brownies
Snacks
Popcorn, Spring water with Cucumbers and Mint, Watermelon
Friday
Breakfast
Tricolored Scalloped potatoes
Aromatic Oatmeal, Plain oatmeal, Bob’s Rice Farina Hot Cereal
Raspberry Muffins
Lunch
Roasted Zucchini and Corn
Grilled Tempeh Reuban
Creamy Asparagus Soup
Da Kine No-bake Chocolate Bon Bons
Dinner
Pecan Crusted Tofu Cutlets with Mushroom Onion Gravy
Cheesy Broccoli and Cauliflower
Creamy Corn Chowder
Black Forrest Cake with Cherry Sauce
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
Himalayan Dahl with Curried Chickpeas
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
Apple Maple Breakfast Sausages, Roasted Purple Potatoes, Plain Oatmeal, Gluten-Free Dry Cereal
Cranberry Walnut Muffins
Lunch
Old School Potato Salad
BBQ Grilled Tofu Sandwich
Lemony Herb Roasted Cauliflower
Minestrone Soup
Peanut Butter Chocolate Mousse
Vegan Summerfest Executive Chef is Mark Reinfeld. He is a multi-award winning chef and author of seven books. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”
