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.
Butternut and Black Bean Chili with Quinoa
A hearty plant-forward stew made with cubes of squash, black beans and whole grain quinoa.
Moroccan Vegetable Stew
Plant-forward stew made with fresh carrots, tomatoes, zucchini, chickpeas and raisins simmered in a cinnamon- and clove-spiced broth.
Avocado Berry Breakfast Smoothie
A sweet berry packed smoothie (yes avocados are a berry too!) that can be made in just 5 minutes!
Vietnamese Avocado Zoodle Salad Bowl
Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
Kale Chips
Kale baked until crispy and tossed in salt