Menu for week of 3/2/22

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Message from Chef Lauren:

We are featuring flavors from around the world this week starting with a Vegan Caribbean Patty served with jerk hot sauce. These tarts are stuffed with curried seasonal squash, red new potatoes with lime, tamari & Jamaican curry – all in a vegan puff pastry dough. A Jamaican patty is a pastry that contains various fillings and spices baked inside a flaky shell. This one is made especially for Planted Table by local chef, Christina Alexis, of The Pleasure Principle™ Supper Club & Dining Events.

Vegan Caribbean Patty

All your favorite taco flavors layered into the perfect, high-protein, high fiber salad. Layered Taco Salad with Red Kidney beans, Soy Chorizo, Avocado, Cucumber, Black Olives, Tomatoes, Romaine, Creamy Salsa Dressing, Cilantro and tortilla chips.

Vegan Layered Taco Salad

Pad Thai is one of our FAVORITE takeout dishes, so we decided to make a healthier, plant-based version of it. Vegetable Packed Pad Thai with Tofu Scramble, Carrots, Cabbage, Sugar Snap Peas, Bell Pepper, Peanuts, Lime, Cilantro in a Tamarind Sauce.

Vegan Pad Thai

Vegan Bulgogi (Korean BBQ Beef) is exploding with smoky, sweet, and savory flavors. Bulgogi Kimchi Rice Plate with Grilled Portobello Bulgogi Steaks, Sticky Rice, Edamame, Sesame Broccoli, Garlic and Ginger Roasted Pumpkin and Kimchi.

Vegan Bulgogi

It’s our final weeks of Winter produce before I can start bringing in some of my favorite spring ingredients into our recipes. We hope you enjoy.

-Chef Lauren Mahlke

Suggestions? Send us your thoughts on the meals, what you liked and how we might improve.

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