Chocolate Zucchini & Carrot Muffin

Freshly baked vegan muffin made of zucchini & carrots mixed with raisins, cocoa,
cinnamon & vanilla.

Swiss chard sautéed with red onion, garlic and seasoning.

Battered and baked cauliflower florets

Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs, courtesy of Aramark Chef Alahya McKelvey

Sautéed Brussels sprouts and Portobello mushrooms over harissa barley with a
jalapeno green pea mash

Your favorite dip gets a colorful makeover and nutrition boost thanks to steamed fresh red beets.

A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.

Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.

A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!