< script type=”application/ld+json”> { “@context”: “http://schema.org”, “@type”: “WebSite”, “url”: “https://summerfest.navs-online.org/”, “potentialAction”: { “@type”: “SearchAction”, “target”: “https://summerfest.navs-online.org/?s={test}”, “query-input”: “required name=search_term_string” } }search_term_string < /script>
Register
45th Anniversary Celebration!
University of Pittsburgh Johnstown
July 3-7, 2019

Menu

Home > Information > Menu

Wednesday

Our meals are designed to accommodate a variety of vegan 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
  • 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

Thursday

Breakfast

  • Tofu Scramble, Plain Oatmeal, Bob’s Muesli Hot Cereal, Oven Roasted Potatoes

  • 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
  • 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.”