PLANT-BASED

SAMPLE MENUS

Appetizers

Quinoa sushi bites with avocado, daikon, carrot, apple

Rosemary-white bean dip with chili flakes

Babaghanouj

Crudite

Vegan/nut-free crackers

 

First

Coconut-parsnip soup with five-spice pepitas

Armenian fuul: fava bean soup with tahini, pomegranate, raw garlic, lemon, parsley

Sesame-miso gomae 

 

Main

“Bun Cha Hanoi” with rice noodles, fried tofu, and shallots, mint, cilantro, basil,

raw cabbage, butter lettuce, bean sprouts, snap peas, vegan nuoc cham sauce with tamarind

Roasted chickpea falafel bites with vegan yogurt sauce

Sweet potato-quinoa “tabouleh” salad

 

Dessert

Vegan chocolate cake

Vegan fig-date cake