Pharaoh's Pyramids an Eggplant pyramid filled with three Onion Couscous. on a bed of Sun Dried Tomato Hummous Sauce and surrounded by roasted Cauliflower tossed with Dates and Pine Nuts
Grilled Stuffed Cucumber sprouted Mung, Adzuki, Lentil, and Garbanzo Beans; brushed with Chile Oil, grilled and topped with a Sesame Spinach Sauce and sprinkled with Aji Nori Furikake
Indian Style Lentil Cakes Patties made with Lentils, Corn, Zucchini, Fennel, Onion, and Celery, pan sauteed and topped with Curried Red Onions, then drizzled with a Mint and Coriander Raita
Grilled Stuffed Pattypan Squash stuffed with Cauliflower, Sun Dried Tomatoes, and Swiss Chard, with a toasted Walnut Sauce
Moroccan Eggplant brushed with Charmoula, grilled, and served on a bed of Fruited Couscous and topped with a spiced Apricot Sauce
Farmers Market Tomatoes local vine ripened Tomatoes stuffed with Spinach, Napa Cabbage,Kolhrabi, Tofu, and toasted Walnuts Cabbage, then baked and topped with a Green Grape Garlic Sauce
Macedonian Stuffed Tomato a Hot House Tomato stuffed with Wheat Berries, Green Chile, Garlic, Parsley, and Rosemary, baked, topped with a Lemon Rosemary Vinaigrette
Double Mustard Stuffed Onions Sweet Yellow Onions stuffed with Mustard Greens, Radicchio, Sweet Potatoes, Yucca, Green Cabbage, and Spinach, then baked and topped with a Creole Mustard Sauce
Moong Dhal East Indian Green Lentil Stew. with Black Mustard Seeds, Cumin, Red Onions, Spinach, and Romas with a spicy Coconut and Date Broth
Tea Crusted Tofu and a trio of Greens Tofu seasoned with Green Tea sautéed with Asian Pear Apples, Radishes, Cherry Tomatoes, Enokii Mushrooms and served on a bed of pan seared Bok Choy, Dandelion, and Beet Greens
Low Country Stacks Stacks of braised Parsnip and grilled Green Tomatoes, topped with a Sauce Piquante and a julienne of deep fried Parsnip
Hoppin' John Cakes Cakes made from Black Eyed Peas, Garlic, Jalapenoes, and Wild Rice, sautéed and topped with a Tequila, Lime Salsa Sauce
Kenyan Vegetable Curry an African Vegetable Curry with Potatoes, Green Beans, Green Peas, Cauliflower, and Collard Greens served on top of Black Eyed Pea Pancakes
Turkish Eggplant and Lentil Stew with Pomegranate Molassesa slowly simmered stew of Eggplant, Lentils, Onions, Tomatoes, and Anaheim Chiles, seasoned with Mint and Red Pepper Flakes, and drizzled with Pomegranate Molasses
Stuffed Jonagold Apples, stuffed with Oyster Mushrooms and Mustard Greens, baked in a hot oven and topped with an Apple Cider Sauce
Awendaw Stacks a Native American Cornbread, grilled, layered with grilled Portobello slices and braised Greens, topped with another slice of Awendaw and smothered with a Vegetarian Brown Sauce
You hate vegans, but you want to cater to them? If theyre just that much of a nuisance are you sure you want to?
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