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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
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