Sautéed Portobello mushrooms, green peppers, onion and corn with Pico de Gallo and fresh cilantro
Vegan Chorizo Rice Bowl
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Crabbyless Crab Cake Sandwich
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Chocolate Zucchini & Carrot Muffin
Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.
Sautéed Swiss Chard
Swiss chard sautéed with red onion, garlic and seasoning.
Baked Cauliflower Bites
Battered and baked cauliflower florets
Chef Alahya’s Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey
Portobello & Brussels Sprouts Sauté
Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash
Dried Apricot, Almond and Chia Oatmeal
Beet Hummus
Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.