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Menu for week of 11/28

Please email plantedtable@gmail.com by Sat. 11/24 with any changes

Message from Chef Lauren:

I hope everyone had a wonderful Thanksgiving. The farms are full of amazing Fall/ Winter produce with flavors packed with nutrients that make me really appreciate being a Plant-Based Chef.
As everyone ramps to get ready for the holidays, I  happy to bring you a little more peace of mind knowing you have nutrient and flavorful-food ready-to-eat, waiting for you. We hope our meals help you feel your best through this busy season. It’s the perfect investment in your peace-of-mind and wellbeing.

We also have a wonderful gift idea that just keeps giving, we are offering a gift certificate for your friends or family who you think may love Planted Table. For every $50 gift certificate you purchase we are offering an additional $10. This deal is only available until Dec. 1st. Click here to purchase a gift certificate.

PLUS, you can now order our Holiday Meal.

Let us do the cooking this holiday season

You can also order A la carte. Click here for full menu. 

Email plantedtable@gmail.com to place your order by Sunday December 9th for delivery Dec. 19th. These items are only being delivered on Wed. 12/19. Open to non-members also. Click here to purchase from website.

Cheers,

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Peanut and Kale Salad

Green Herb, Peanut and Kale Salad with Dried Cranberries and Lentils

2. Quinoa Caribbean Bowl (FF)

Quinoa Caribbean Bowl with Cumin Sweet Potatoes, Mango, Cilantro Lime Sauce, Red Onion, Colorful Sweet Peppers (Freezer Friendly)

3.Carrot Acorn Squash Curry Coconut Soup (FF)

Carrot Acorn Squash Curry Coconut Soup with curry spiced pepitas (Freezer Friendly)

28537_chipotle_corn_soup
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Braised Fennel with Breadcrumbs and Garlic Fingerling Potatoes

Braised Fennel with Breadcrumbs and Garlic Fingerling Potatoes

2. Pomegranate Chickpea Koresh (FF)

Caramelized Onion and Pomegranate Chickpea Koresh with Golden Almond Basmati Rice  (Freezer Friendly)

3. Pumpkin Tamale Masa Pie (FF)

Black bean and Pumpkin Tamale Masa Pie with Pickled Vegetables (Freezer Friendly)

Roasted-Cauliflower-with-Chickpeas-and-Pomegranate-3

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4.Creole Tofu Po Boys

Creole Tofu Po Boys with Remoulade Sauce, Pickles and Cabbage Slaw

5. Three Bean Chili (FF)

3 Bean Chili with Delicata Squash  (FF)

5 Days of Meals For 4 People
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Fried Rice with Tofu Scramble (FF)

Leek, Cabbage and Carrot Fried Rice with Tofu Scramble and Shitake Mushrooms (Freezer Friendly)

5. Creamy Polenta with Lentil Bolognese (FF)

Creamy Polenta with Lentil Bolognese  (FF)

Menu for week of 10/24/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

We are so excited to offer you classic comfort foods and a globally-inspired menu that is all plant-based.
On Saturday, Nov. 10th, some of the Planted Table team, along with our families, will be taking part in our annual tradition of attending the “Thank the Turkeys” event at Animal Place Animal Sanctuary in Grass Valley. It’s our Thanksgiving Tradition to donate to a wonderful organization while spending time with the animals.  After spending the day with the animals at the beautiful sanctuary, we are all treated to a special vegan Thanksgiving dinner. We invite all our Planted Table members to join us at Thank The Turkeys and consider making this event part of your family’s tradition too. We would love to see you there and if you can’t make it, consider making a donation to Animal Place to support all their animal rescue efforts.

Megan and her son Austin at Animal Place

Cheers,

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. End of Summer Plum salad

Frog Hollow end of summer Plum salad with beets, crispy quinoa and spring mix With a Dijon tarragon dressing

2. Hummus Bowl

Hummus Bowl with pita chips, roasted cherry tomatoes, zucchini, artichokes and olives

3. Butternut Squash Soup (FF)

Butternut squash soup  (Freezer Friendly)

Carrot Ginger Curry Soup Wonton Sesame Chips 
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Black Bean Taquitos

Black bean taquitos with Latin roasted vegetables

2. Vegetable Pot Pie (FF)

Vegetable pot pie with peas, potatoes and carrots (Freezer Friendly)

3. Autumn Gumbo (FF)

Autumn Gumbo with Kidney Beans, Rainbow Chard and Rice (Freezer Friendly)

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Asian Lettuce Cups

Asian Lettuce Cups with sesame noodles, crumbled hoisin tofu and cucumber

5. Pesto Pasta Salad (FF)

Pesto Pasta Salad with olives, garbanzo beans, sautéed spinach and sun-dried tomatoes  (FF)

Hoison and Tofu Thai Larb with Butter Lettuce Wrap
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Pad Thai (FF)

Pad Thai with tofu, baby corn, shiitake mushrooms Broccoli and candied peanuts (FF)

5. Stuffed Squash (FF)

Spinach and artichoke farro stuffed kabocha squash

(FF)

download

Menu for week of 10/17/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

We hope you enjoy this week’s fall inspired menu. We are bringing you globally inspired meals all Plant Based.
Cheers,

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Caesar Salad

Caesar Salad with Roasted Garlic Croutons, Grilled Red Pickled Onions, Roasted Cherry tomatoes and shredded carrots

2. Tropical ``Ceviche``

Tropical “Ceviche” with pineapple, jicama, black beans, hearts of palm and sweet potatoes plantain chips

3. Creamy Broccoli Soup (FF)

Creamy Broccoli Soup   (Freezer Friendly)

28537_chipotle_corn_soup
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Autumn Ratatouille

Autumn Ratatouille with Sugar Dumpling Squash and Rosa Bianca Eggplant white beans Roasted Garlic and Tarragon Potatoes

2. Aloo Gobi (FF)

Aloo Gobi with Chard and Basmati Rice  (Freezer Friendly)

3. Mole Enchiladas (FF)

Mole Enchiladas with Black Beans and Sweet Peppers (Freezer Friendly)

Black Bean and Sweet Potato Enchiladas with Red Chili Sauce

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Olive Tapenade Wrap

Olive Tapenade Wrap with Grilled Zucchini, Sun-Dried Tomatoes and Spinach

5. Orange Tofu Bowl (FF)

Orange Tofu Bowl with Brown Rice, Watermelon Radish, Bok Choy, Sliced Carrots and Roasted Broccoli (FF)

Shitake and Bok Choy Fried Rice with Edamame
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Butternut Squash Flatbread

Butternut Squash Flatbread with Almond Ricotta and Crispy Sage with Pear Balsamic Brussel sprout slaw

5. Mushroom and Zucchini Creamy Risotto (FF)

Mushroom and Zucchini Creamy Risotto with White Beans  (FF)
zucchini-risotto-1-1

Menu for week of 10/10/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

It’s Oktoberfest season and we are looking forward to getting our Stiens dusted off, our lederhosen  freshly ironed and our Octoberfest food in full swing! We have the perfect appetizer and dinner for you to celebrate. We are featuring a Plant-Based Octoberfest meal that you can pair with a Cold Malty Lager, our add-on snack pack of Freshly Made Pretzel Sticks with Beer Cheese Dip and our Smothered Stuffed Cabbage Rolls with Braised Red Cabbage and Apples.
Dive into fall with our Autumn salad of pears, candied walnuts and featuring Lucero’s Pear Balsamic Vinegar.
We hope you are having as much fun as we are in the kitchen this fall.
Prost! (German for Cheers)

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Autumn Salad

Autumn Salad with Pears, Candied Pecans, Cranberries and Baby Kale with Delicata Squash Rings with a pear vinaigrette.

2. Tahini Bowl (FF)

Tahini Bowl with Rosemary White Bean, Pomegranate Seeds, Sautéed Spinach, Golden Roasted Beets and Farro

3. Tomatillo Chili (FF)

Tomatillo Chili with roasted peppers and Black beans  (Freezer Friendly)

5 Days of Meals For 4 People
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Sweet Potato and Black bean Burrito Cake

Sweet Potato and Black bean Burrito Cake with Cilantro Crema

2. Stuffed Cabbage Roll

Octoberfest Beer Smothered Stuffed Cabbage Roll with Braised Mustard Seed Purple Cabbage with Apple  (Freezer Friendly)

3. Butternut Squash Au Gratin (FF)

Butternut Squash Au Gratin with Caramelized Brussel Sprouts (Freezer Friendly)

Vegan-Rice-and-Lentil-Stuffed-Cabbage-Rolls-with-Tomato-Sauce

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Butternut Squash and Walnut Sage Pesto Sandwich

Butternut Squash and Walnut Sage Pesto Sandwich with Grilled Focaccia and Caramelized Onions with Spinach

5. Thai Curry Noodle Soup (FF)

Thai Curry Noodle Soup with Carrots and Bok Choy (FF)

Thai-Red-Curry-Noodle-SoupIMG_4788
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Un-chicken Masala (FF)

Un-chicken Masala with Mashed Potatoes and Broccoli (FF)

5. Pesto Spaghetti Squash (FF)

Pesto Spaghetti Squash with Roasted Cherry Tomatoes and Cannelloni Bean (FF)
download

Menu for week of 10/03/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

Happy October! The communities we serve in the Bay Area are drastically different in weather due to the micro-climates. Even though it’s fall, many of us are experiencing 90 degree temperatures. I am looking forward to creating some cold-weather comfort food in our upcoming menus.

This week you can find Planted Table leading a cooking demonstration at the Rossmoor Health Fair on Oct. 4th. We are excited to show the Rossmoor community how yummy plant-based food can be.

We partner with Capay Valley farms for our fruits and vegetables. They pick our produce order specifically for us over the weekend and deliver it to us Monday so we can start making your meals for the week. The seasonal organic produce truly comes from farm to glass container to your table. The produce is picked at its most ripe, not waiting in a grocery store, but directly from the farms with the most flavor and nutrients. We are so excited about working with local farms and offering our customers the best produce Northern California has to offer.

Don’t miss our amazing Add-Ons this week! We have a Moroccan Snack-Pack Platter perfect as an appetizer before your tagine main course. A peanut-butter brownie that chocolate lovers will go nuts over, seasonal fruit Smoothie bowls to keep you energized during the week and the perfect Coffee Cake as a splurge for Saturday morning. This week our Planted Table kids will enjoy barbeque sliders with sweet potatoes and carrots.

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Greek Salad

Greek Salad with Cherry tomatoes, tofu feta, kalamata olives, cucumber slices, chickpeas with a herby vinaigrette.

2. Fall Waldorf Salad

Fall Waldorf Salad with pears, apples, cranberries, walnuts, celery and dijon sauce with whole wheat bread.

3. Lentil Soup

Caramelized Onion Lentil Soup with Herb Croutons (Freezer Friendly)

Waldorf-Salad-Bowl-2-1
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Wild Rice and Kale Stuffed Delicata Squash

Wild Rice and Kale Stuffed Delicata Squash with Orange and Sliced Almond Green Beans (Freezer Friendly)

2. Swedish Meatballs with Creamy Farfalle Pasta

Swedish Meatballs with Creamy Farfalle Pasta and Roasted Brocollini (Freezer Friendly)

3. Cauliflower, Lentil and Olive Tagine

Cauliflower, Lentil  and Olive Tagine with Cranberry and Herb Couscous (Freezer Friendly)

Summer Squash Walnut Pesto Pasta with Roasted Sweet Peppers

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Buffalo Tempeh Wrap

Buffalo Tempeh Wrap with Celery, Carrots, and Cabbage with Ranch

5. Thai Peanut Sauce Bowl

Thai Peanut Sauce Bowl with Carrots, Baby Corn, Purple Cabbage, Green Onions and Peanuts (FF)

BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Cucumber and Carrot Sushi

Cucumber and Carrot Sushi with Japanese Cucumber and Glass Noodle Salad

5. Polenta Cakes

Polenta Cakes with Roasted Sweet Peppers, Squash and Freshly shelled Italian Butter Beans
add on 3 course meal

Optional Add-ons

 

Menu for week of 9/26/2018

Message from Chef Lauren:

There really needs to be a fifth season between summer and fall when the Heirloom tomatoes, Corn, Squash and Peaches are more ripe then ever and the butternut squash, collards and sweet potatoes are jumping in for fall. I would call this wonderful 5th season Late Summer-Harvest when the days are warm but the nights get cooler and some days you crave a peach salad in the sun and other days a hot tortilla soup to push away that little chill coming.

I hope you enjoy some of our popular Add-ons this week, in the planted table kitchen the whole staff plays a roll in creating these yummy dishes for you.

As a mom myself, I hope the kids meals help get you and your family through the week and I also love to have a snack pack ready. It’ perfect for entertaining and making your meal a 3-course dinner with appetizer, main course and a dessert add-on.

I have two amazing chefs who excel at vegan desserts and can’t wait to bake the next yummy sweet treat for you.

I have a wonderful kitchen staff member who is studying getting his personal training and has a passion for health and nutrition who creates the vitamin and protein packed smoothie bowls each week and executes them to perfection.

I have another staff member who has been vegan for a few years now and loves making burritos each week. They are perfect for our customers for a quick and easy breakfast or lunch.

And we all have so much fun creating in house pickles, dressings, sauces and vinaigrettes packing flavor to your plant-based meals. We hope you enjoy the meals as much as we enjoy cooking them for you.

Happy 5th season from the planted table team!

-Chef Lauren

 

 


3-Day Meal Plan Members

Lunch

1. Peach and Arugula Salad

Peach and Grilled Pickled Red Onions with Arugula and Toasted Almonds with Lucero Peach Balsamic Vinegar

2. Latin Tortilla Soup

Latin Tortilla Butternut Squash Soup with Tortilla Strips

3. Pearled Barley Bowl

Pearled Barley Bowl with Mint and Herb Dressing, Red Onion, Grilled Corn, Tomatoes and Pickled Carrots

Carrot Ginger Curry Soup Wonton Sesame Chips 
Dinner

1. Cauliflower Steak

Cauliflower Steak with Tahini, Dates, Dill, Mint, Kalamata olives and Pistachio served with Garbanzo Bean, roasted cherry tomato and eggplant salad

2. Red Curry with Ginger Rice

Red Curry with Zucchini, Carrots and Bok Choy and Brocolli served with Coconut Ginger Jasmine Rice with Edamame

3. End of Summer Stuffed Portobello

End of Summer Stuffed Portobello with Roasted Pepper Farro with Roasted Squash and Sweet Potato

Sweet potato chickpea curry with a basmati cauliflower rice

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch

4. Mason Jar Salad

Mason Jar Salad with Basil and Lemon Garbanzo Bean, Hearts of Palm, Heirloom Tomatoes, Castroveltrano Olives and Spinach

5. Grilled Portobello Panini

Grilled Portobello, Bell Pepper, Caramelized Onion and Arugula Pesto Panini

Stuffed Mushrooms with Spinach and Artichokes and Breadcrumbs
Dinner

4. UnCrab Cakes

Southern UnCrab Cake with Sautéed Collard Greens and Pickled Chow Chow

5. Soy Chorizo Black Bean Taquitos

Soy Chorizo Black Bean Taquitos with Latin Creamy Slaw with Pepitas

Black Bean and Sweet Potato Enchiladas with Red Chili Sauce

Menu for week of 9/12/2018

Message from Chef Lauren:

As Summer is at it’s last warm glow, we are fully embracing corn, tomatoes and basil until we have to say goodbye. We love working with Capay farms which picks our order specifically from the farm over the weekend to be delivered to us fresh on Monday. I have asked for their wonderful tasting heirlooms this week as they are perfect to use for our gazpacho.

We also have some pickling watermelon rind to sample and some southern specialties such as succotash and corn bread to enjoy with a vegan spin.
This is harvest time for grapes reminding us that fall is right around the corner, so I wanted to showcase them in our kale and lentil salad with wild rice.
Don’t miss our 5-day High Tea lunch of cucumber and cream cheese sandwich with mint stone fruit that I hope you enjoy on beautiful day with your favorite tea.
Cheers,
Chef Lauren

3-Day Meal Plan Members

Lunch

1. Gazpacho

Watermelon, cucumber and heirloom tomato gazpacho with crunchy croutons

2. Wild rice and Kale Bowl

Lentil, toasted Kale and roasted Grape bowl with wild rice and maple citrus roasted carrots

3. BLT Salad

BLT tempeh bacon avocado ranch salad with cherry tomatoes and romaine lettuce

WatermelonGazpacho
Dinner

1. Corn and cherry tomato succotash

Corn and cherry tomato succotash with black eyed peas, corn bread and pickled watermelon rind

2. Fully Loaded Sweet Potato

Fully loaded southwest style sweet baked potato with black beans, corn, green onions, nacho cheese and plant bacon

3. Stuffed cannelloni

Creamy Basil smothered cannelloni stuffed with artichokes and summer squash with Italian butter beans

Vegan-Cannelloni-with-Quinoa-Stuffing-2

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch

4. High-Tea Cucumber Sandwiches

High Tea cucumber cream cheese, smoky roasted carrots sandwich with mint and stone fruit salad

5. Summer Minestrone soup

Summer Minestrone soup with cherry tomatoes, summer basil and summer squash

download
Dinner

4. BBQ sliders

Korean Jack Fruit BBQ sliders with siracha sesame slaw

5. Tamale Pie

Chili verde shredded enoki tamale pie with roasted cumin veggies

download (1)

Menu for week of 9/5/2018

Message from Chef Lauren:
Welcome to all our new members. In the past few week’s we’ve catered the Compassion in Action conference and were featured in Diablo Magazine. We are so thankful for the exposure and to all of you for allowing us to share our meals with you.

We hope you enjoy this week’s menu and add ons. Please let us know by Saturday if you would like to make any changes to your meal plan.

We wish you and your family a wonderful Labor Day weekend!

Cheers!

Chef Lauren Mahlke

3-Day Meal Plan Members

Lunch

1. Asian Salad with Soy Sesame Dressing

Red Cabbage, Mandarin Orange, Soy roasted Carrots, Mung Bean Noodle, Green Onion, Sesame Peanuts, Celery

2. Summer Panzanella

With grilled Corn, Summer Squash, White Beans, Cherry Tomatoes and Herb Croutons

3. Pozole Soup

With Hominy, Tomatoes, Onions, Celery, Cauliflower, Potatoes, Black Beans, Ancho Chili Stock

Crispy Wonton Salad with Mandarin Oranges, Edamame with a sesame and spicy mustard dressing
Dinner

1. Grilled Rosemary Balsamic Skewers

With Bell Pepper, Red Onion, Artichoke, Cremini, Mushrooms with Grilled Summer Squash with Roasted Garlic Potatoes

2. Summer Gumbo

With Green and Yellow Wax Beans, Cherry Tomatoes and Okra with Black Eyed Peas and Rice

3. Lentil Meatloaf

With Corn on the Cob and Summer Salad with Cabbage and Dijon Dressing and Candied Pecans

vegan-lentil-quinoa-meatloaf-8-1

5-Day Meal Plan Members
(all of the above items from 3-day meal plans, plus below)

Lunch

4. Mediterranean Roasted pepper hummus wrap

With sumac grilled veggies

5. Citrus Brown Rice Bowl

With Charred Lime, Black Bean, Roasted Pepper, and Corn

BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce
Dinner

4. Purple Potato and Lentil Samosas

With Roasted Carrots and summer eggplant in cilantro mint dressing

5. Caprese Salad

With Cashew Cheese and white butter beans served with polenta cakes

images (1)

Menu for the week of August 29th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

This past week, Planted Table hit a milestone as we fed the most people since we started in February. Seventy Bay Area families are receiving our meal plans and we are up to 7 delivery drivers and 7 kitchen staff members. We hope to continue to grow as we pour our hearts into our food and feel blessed to share it with the community. We also love being a local company and being able to employ a great team of Bay Area superstars.
We are also thrilled to be able to cater the compassion in action conference in Oakland this weekend learning about more ways to live compassionately in our personal and business lives. Colleen Patrick Goudreau puts the conference on and we have enjoyed every minute of working with her.
We are so grateful to have the oppurtunity to cook for you and your family wholesome, plant-based food made from scratch. We hope you enjoy this week’s meals as much as we enjoyed cooking for you.
Cheers!
Chef Lauren Mahlke

Featured Add On:

NEW YORK STYLE VEGAN BAGELS AND LOX, SERVES FOUR,$18

Due to popular demand, this Planted Table menu favorite is now available to order any time you are craving it! This dish is perfect for breakfast, lunches, entertaining and more. This vegan lox sandwich is made with roasted and marinated carrots, cashew cream cheese and capers  for a delicious breakfast sandwich. It’s utterly yummy and satisfying!

OMG – you have officially outdone yourselves. Holy deliciousness, this sandwich is insanely yummy!”-CG

*Available Gluten Free

Bagel and Carrot Lox with Cream Cheese, Capers, Red Onion and Cherry Tomatoes

 

Energizing Q Soo Tonic Beverage Kits:

3-Day Meal Plan Members: 

Lunches 

Crunchy Taco Salad with Grilled Corn, Roasted Bell peppers, Black Beans, Avocado Cilantro Lime Dressing Crispy Tortilla Strips

Nicoise Salad Bowl with roasted beets, small potatoes, haricot verts, olives and cherry tomatoes.

Nicoise Salad Bowl

Thai Curry Noodle Soup with Baby Corn, Carrots, and Gai lan

Dinners

-​Chana Masala with Cumin Toasted Basmati Rice

Creamy Pesto Linguine with Roasted Cauliflower, Summer Squash and Squash Blossom with toasted pine nuts

Falafel with Tzatiki and Herby Veggie Packed Tabouleh

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Sushi roll with cucumber, carrots and siracha shredded enoki “our version of crab”

Summer Jar Pasta Salad with Roasted Tomatoes, Basil and Fresh Corn in an herb and olive sauce

Dinners:

Mango Fried Rice with Green Beans and Sesame Sticky Tofu

Fig and Caramelized Onion Flatbread with Almond Ricotta served with Balsamic Arugula and Heirloom Tomato Salad and Candied Pecans

 

Fig and Caramelized Onion Flatbread with Almond Ricotta served with Balsamic Arugula and Heirloom Tomato Salad and Candied Pecans

 Optional add ons:

ZERO-WASTE SNACK PACK, SERVES FOUR: 

Cowboy Caviar with blue tortilla chips

VEGAN CHOCOLATE Mousse

Dessert 

Almond Cookie Dough Chocolate Cups with Sea Salt

Gluten Free*

Almond Cookie Dough Chocolate Cups

Burritos 

Greek Gyro

BAKED BREAKFAST BITES

Marbled Banana Bread with Pecans

Marbled Banana Bread with Pecans

 

Kids Meal:

Sushi Roll with Sesame Sticky Tofu, Cucumber and Carrot

Smoothie Bowls:

Chocolate Bananna Bllueberry with Granola, Chia and berries

Green Mango with Pecans, Hemp and Coconut

Berry Blast with Granola, Goji and Chia

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

ENJOY! 

Menu for the week of August 22nd

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

This week we are bringing back a customer favorite, the Waldorf Salad. It never ceases to amaze me how delicious and fun you can make recipes with plant based ingredients. As we close out the last few weeks of August, we are using the freshest summer produce ingredients available. We hope you are enjoying your meals as much as we enjoy making them for you.

Cheers!
Chef Lauren Mahlke

Featured Add On:

Kids Meal, Serves Four

Flatbread with Marinara, Ricotta and Squash $18

As parents of young children, we understand that kids can be picky and may not want to devour all of the Planted Table meals you serve. That’s why we are offering a selection of kid-tested and approved meals. It’s kid-favorite meals like chicken nuggets, fish sticks, mac n’ cheese, pizza and much more, but in a healthy, whole food, plant-based form with lots of sneaky veggies. These meals are free of crazy amounts of added sugar and all those yucky chemicals we want to stay away from. The importance of feeding our children wholesome ingredients cannot be overstated. Healthy habits starts at a young age, and the food that they consume will set them up for top-notch growing.

Flatbread with Marinara, Ricotta and Squash

 

Energizing Q Soo Tonic Beverage Kits:

3-Day Meal Plan Members: 

Lunches 

Fig and Apricot Mediterranean Salad with Spring Mix, Olives, Pistachios with a Fig and Tahini Dressing

Waldorf Salad with Grapes, Pecans, Apples and Celery

Waldorf Salad

Brown Rice Budha Bowl with Peanut Sauce, Edamame, Bell Peppers, Broccoli and Green Onions

Dinners

-​Summer Lasagna with Cherry Tomatoes, Summer Squash and Almond Ricotta

Tapas Platter with Roasted Shishito Peppers, Romesco White Beans, Spanish Potatoes with Green Mojo and Castroveltrano Olives

Barbecue Tofu with Corn on the Cob and Coleslaw

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Grilled Vegetable Hummus Wrap

Summer Corn Chili with Roasted Cherry Tomatoes

Dinners:

Sweet Basil and Tomato Risotto with Italian Butter Beans

Cauliflower and Roasted Pepper Fajitas with Refried Beans and Spanish Rice

 

Cauliflower and Roasted Pepper Fajitas with Refried Beans and Spanish Rice

 Optional add ons:

ZERO-WASTE SNACK PACK, SERVES FOUR: 

Cream Spinach Artichoke Dip in Bread Bowl with Crunchy Bell Peppers

VEGAN CHOCOLATE Mousse

Dessert 

Mango Lassi Freezer Pie with Toasted Coconut Flakes

Mango Lassi Freezer Pie with Toasted Coconut Flakes

Burritos 

Classic Fajita Burrito with Refried Beans

BAKED BREAKFAST BITES

Blueberry Lemon Scones

Kids Meal Flatbread with Marinara, Ricotta and Squash

Smoothie Bowls:

Tropical Getaway:

Grapefruit
Carrot
Mango
Ginger
Coconut Oil
Pineapple Juice
Toppings: granola, coconut flakes, goji berries,
Peanut Butter and Banana:
Blueberry
Strawberry
Spinach
Peanut Butter
Flax
Toppings: granola, cacao nibs, hemp seeds, fruit
Green Power Bowl:
Pear
Kiwi
Avocado
Kale
Coconut Oil
Coconut Water/Milk
Toppings: granola, chia seeds, kiwi, berries

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

ENJOY! 

Menu for the week of August 15th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Welcome back, for many of us with school-aged kids, this is the first week of school, and getting back into the day-to-day routine that the school year brings. Let us take the stress of meal planning off your plate, literally.

We have heard your feedback and have completely revamped our breakfast add ons. We are so excited to introduce our new smoothie bowls!

 Our energizing, ready-to-eat smoothie bowls are the perfect way to start the day. Includes 3 superfood-packed smoothie bowls made from organic, seasonal fruits and vegetables plus chia and hemp seeds. All your favorite high-in-antioxidant ingredients you will find in vitality bowls.

Bowl ingredients will change weekly. Here are a few Sample Bowls:

 BERRY DECADENCE SMOOTHIE BOWL: Get ready to glow with this delicious combination of berries, Hemp seeds, banana, coconut milk, chia seed and protein powder. Packed with Vitamins A, C, Omega 3’s, antioxidants and fiber.

 

 PEANUT BUTTER BANANA GREEN SMOOTHIE BOWL: Antioxidant rich Blueberry packed with greens, bananas, cauliflower,  peanut butter, hemp seeds, maca powder and  a squeeze of lemon.

 

 CREAMY DRAGON FRUIT SMOOTHIE BOWL Get ready for a tropical morning with Vitamin C-rich dragon fruit, coconut, raspberries, vegan protein powder, coconut milk and bananas topped with hemp and chia seeds.

Our smoothie bowls make the perfect on-the-go breakfast and pair with our new breakfast baked-bites for a satisfying morning meal.

Cheers!
Chef Lauren Mahlke

Featured Add On:

BAKED BREAKFAST BITES

Blackberry Bran Muffin $18

Who doesn’t love a freshly baked, plant-based muffin, bread or scone in the morning? We know how hard it can be to find your favorite baked goods plant-based and made with organic wholesome ingredients…so we decided to make them for you! Each week we will offer a muffin, bread or scone baked fresh. The menu will change weekly.

This add on will come with 6-8 baked breakfast bites and pairs delightfully with our smoothie bowls for the perfect breakfast.

 

Energizing Q Soo Tonic Beverage Kits:

3-Day Meal Plan Members: 

Lunches 

Non-Tuna Salad with Pita Bread

-Grape and Cherry Tomato Salad with Spinach and Crispy Quinoa

Non-Tuna Salad with Whole Wheat Pita Bread

Green Spring Rolls with Papaya, Carrot, Tofu, Green Onion, Noodles and Peanut Sauce

Dinners

-​Cauliflower Curry with Jeera Basmati Rice

Artichoke Cakes with Tartar Sauce and Roasted Dijon Taragon Carrots

Creamy Spinach and Roasted Garlic Stuffed Squash with Grilled Mini Peppers

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Chilled corn and potato soup

Spanish Bowl with Quinoa roasted peppers, roasted zucchini and Romesco Sauce with Castroveltrano Olives

Dinners:

Smokey Black Bean Burger with Elote Corn and Grilled Summer Squash

Black Bean Burger

 

Pad Thai Noodles with Cripsy Tofu, Carrots and Cilantro with Candied Nuts

 Optional add ons:

ZERO-WASTE SNACK PACK, SERVES FOUR: 

Smokey Babaganoush with flat bread and veggies

VEGAN CHOCOLATE Mousse

Dessert 

Key Lime Pie Jars

Key Lime Pie Jars

Burritos 

Corn and Chipotle Burritos with Brown Rice and Black Beans

Black Bean Sliders with Roasted Potato Wedges

Smoothie Bowls:

Chia Blackberry Fruit Smoothie Bowl with Cinnamon Quinoa, Walnuts and Kiwi
Super Green Smoothie Bowl with Spinach, Berries and Coconut Granola
Peanut Butter and Jelly Acai Bowl

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of August 1st (we are closed the week of Aug. 8)

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

For those of us with school aged kids, the week of Aug. 8th is the final week of summer before school starts back up. We are taking one last summer week off to spend with our families and we will not be open the week of Aug. 8th. This is our last break before the holiday season. We are offering a freezer pack to get you through the week we are off, so you will have plenty of meals at your finger tips. You can also feel free to increase your meal plan to stock your fridge and freezer with meals.

Our Freezer pack the perfect way to get through the week of 8/8, while we are off. Everything freezes well and can be enjoyed anytime during the break. The pack comes with 2 lunches, 2 individual dinners and 2 burritos. If you are on a plan for families of two or more, I would recommend getting two freezer packs. They last well so you have time to eat them when you need.

It’s getting even hotter in the peak of this summer and we are inspired by food from around the world to cool us off, we will be having food from the Caribbean with our Plant Based version of Ceviche, Latin America’s Al Pastor and some Chili Verde Enchiladas. Along with the flavors of Latin America we will be enjoying a Korean Noodle Bowl and a Thai Curry with Jasmine Rice.
Cheers!
Chef Lauren Mahlke

Featured Add On:

FREEZER MEAL PACK-6 FREEZER-FRIENDLY MEALS

Lunch:

-Achiote pepper and black bean burrito with roasted veggies

-Asian noodle soup with bok choy

-Purple Barley Bowl with sun-dried tomatoes, artichokes and kalamata olives in a mint herb sauce

Dinner 

-Mac and cheese with Smokey collard greens

-Pineapple fried rice with edamame and carrots and Shitake mushrooms

 

Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

Caribbean ceviche with pineapple, black beans, heart of palms, tomatoes, sweet potatoes and plantain chips

BLT salad with little gem lettuce and crispy croutons

Korean noodle bowl

Korean noodle bowl with Korean bbq tofu and pickled veggies

Dinners

-​Al pastor artichoke tacos with white bean served with Latin cabbage salad and toasted Pepitas

Thai curry with zucchini, bell peppers and Bok Choy with edamame ginger jasmine rice

Stuffed peppers with brown rice and roasted herb crusted sweet potatoes

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Hummus wrap with roasted veggies, sun dried tomatoes and pine nuts

Shredded Carrots salad with nuts, raisins and crispy Garbanzo beans

Dinners:

Carabanara pasta with peas, cherry tomatoes and tempeh bacon

Chili verde enchiladas with cilantro crema

 

Chili verde enchiladas with cilantro crema

 Optional add ons:

ZERO-WASTE SNACK PACK, SERVES FOUR: 

Pea and mint pate with sunflower crackers and baby carrots carrots

VEGAN CHOCOLATE Mousse

Dessert 

Peach bread pudding in jars

Peach bread pudding

Burritos 

Chili verde spinach burrito with zucchini and onions

Mac and Cheese Au Gratin with Roasted Zucchini

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of July 18th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

The colors of produce are breathtaking right now and I want to showcase them in next week’s menu.  Organic summer produce can be art. From Colorful melons, to striped serpent cucumbers and marble Chiogga beats, everyone in the Planted Table kitchen is in awe of how lucky we are to use showcase some amazing farmers and their produce.
I hope with the summer heat you will enjoy our refreshing melon and mint salad,  golden gazpacho and spicy bahn mi sandwich all to help keep you cool for your week ahead.
It’s hard to believe we are looking into our sixth month of Planted Table. All of us want to thank you for your support. If you haven’t yet, we greatly appreciate a Yelp Review and a Nextdoor.com post to help spread the word and we will give you a sweet treat to say thank you.
We have a staff of five wonderful team members in the kitchen,  six delivery drivers along with my sister, Megan and I. Our staff is so diverse and mostly women. Megan and I are so happy to work with such wonderful people to provide you with nourishing meals.
Thank you again for your continued support and I hope you enjoy the food as much as we enjoy making it.
Cheers!
Chef Lauren Mahlke

Featured Add On:

Brunch, Serves 4

Banana Bread with Berry Parfait

Banana Bread with Berry Parfait

 

Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Full Belly Farms Melon, Painted Serpent Cucumber and Mint Salad with Smoked Walnuts and Sunflower Sprouts and Apricot Balsamic Dressing

-Veggie Charcuterie Platter with Carrot and Cashew Pate, Chiogga Beats, Sungold Cherry Tomatoes, Cornichons and House-Made Rosemary Crackers

Golden Yellow Gazpacho with Heirloom Tomatoes and Sweet Yellow Peppers

Golden Yellow Gazpacho with Heirloom Tomatoes and Sweet Yellow Peppers

Dinners

-​Thyme Polenta Cakes with Tomato Confit and White Cannelloni Beans

-Miso Glazed Stir Fry with Shitake Mushrooms, Japanese Eggplant, Carrots and Bok Choy with Ginger Jasmine Rice

-Loaded Yukon Gold Potato with Roasted Brocolli, Plant Bacon Bits, Scallion and Sour Cream

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Tomatillo Brown Rice Bowl with Pinto Beans and Roasted Cumin Veggies

-Bahn Mi Sandwich with Pickled Carrot, Cucumber, Onions, Lemongrass Tofu and Siracha Mayo

Dinners:

-Roasted Dijon Potatoes with Summer Ratatouille

Summer Squash Walnut Pesto Pasta with Roasted Sweet Peppers

 

-Summer Squash Walnut Pesto Pasta with Roasted Sweet Peppers

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Raspberry and Chocolate Pot with Sea Salt

Raspberry and Chocolate Pot with Sea Salt

Burritos 

Chipotle Rice Burritos with Roasted Peppers, Corn Salsa and Black Beans
Kids Meal: Mini Stuffed Baked Potatoes

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of July 11th (no delivery on July 4th)

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Just because we have decided to eat more plant-based foods, doesn’t mean we have to miss out on our favorite classics like Lasagna, Bagels and Cream Cheese, Burgers and Waffles. Enjoy all your favorites the Plant-Based way. I have so much fun redesigning these classic meals and leaving the high-fat animal products behind.
Cheers!
Chef Lauren Mahlke

Featured Add On:

Brunch, Serves 4

Mouth-Watering Vanilla Waffles with Juicy Maple Peaches. Served with Potato and Pepper Hash

Brunch Vanilla Waffles with Maple Peaches with Potato and Pepper Hash

 

Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Bagel and Carrot Lox with Cream Cheese, Capers, Red Onion and Cherry Tomatoes

-Rich Lady Grilled Peaches from Manas Ranch and Tomato Salad with Arugula and Hazelnuts with Elderberry Vinaigrette from Sacay Hills

Bagel and Carrot Lox with Cream Cheese, Capers, Red Onion and Cherry Tomatoes

-Capay Valley Barley, Cherry Tomato, White Bean, Grilled Corn and Basil Salad

Dinners

-​Summer Marinara Lasagna with roasted cherry tomatoes, basil, almond ricotta and summer squash

-Satay Tofu Skewers with Lemon Cucumber and Cabbage Asian Slaw with Lemon Cucumber from Say Hay Farm

-Eggplant Biryani with Curried Lentils

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Chilled Creamy Corn and Chive Soup

-Brazilian Chimcurri Salad with Sweet Potatoes, Hearts Of Palm, Black Beans and Roasted Bell Pepper

Dinners:

-Brown Rice, Spinach and Artichoke Stuffed Roasted Tomatoes from Early Girl Riverdog Farm

Brown Rice, Spinach and Artichoke Stuffed Roasted Tomatoes

 

-Whole Wheat, Protein-Packed Burger with Caramelized Onions, Roasted Tomatoes, Pickles Lettuce and Corn on the Cob

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Banana Cream Pie in Jars

Banana Cream Pie in Jars

Burritos 

Breakfast Burritos with Potatoes, Roasted Peppers and Tofu Scramble
Kids Meal: Protein Packed Sliders

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of June 27th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

As we head into 4th-of-July summer parties and vacations, we have two exciting add ons for you this week. Please remember, we are not delivering meals the week of July 4th, so stock up on our freezer packs and grilling packs to get you through your week off. You can also always feel free to increase your meal plan for one week.
I am so thrilled to introduce our newest add-on, the grilling pack. My passion for barbecuing and grilling is just as strong now, even though I don’t cook animal products. I am excited for you to enjoy yummy summer-grilled recipes at your next outdoor party. This pack is perfect for a barbecue at a friends house, park, beach or camping.  We have made it easy to throw on the grill. Everything will already be cooked and in aluminum foil packets or on skewers. All you have do to is heat it on the grill and clean up is a breeze.  We are offering this grill pack in servings of four, (because your non-veg friends will want some too.) Hosting a party… just order more grill packs. We hope to offer these packs throughout the summer with different recipes allowing you to enjoy grilling outside the plant-based way. If you have the 5-day plan a few weeks ago, then you already enjoyed the BLT wrap for lunch. We got so much positive feedback on it, that we decided to showcase it again for our 3-day customers.
Our Freezer pack the perfect way to get through the 4th of July holiday week, while we are off. Everything freezes well and can be enjoyed anytime during the break. The pack comes with 2 lunches, 2 individual dinners and 2 burritos. If you are on a plan for families of two or more, I would recommend getting two freezer packs. They last well so you have time to eat them when you need.
 We wish you a wonderful 4th-of-July holiday!
Cheers!
Chef Lauren Mahlke

Featured Add On:

GRILLING PACK-SERVES FOUR $54

-Balsamic Barbecue glaze skewers with tofu (can be omited) cipollini onions, yellow gypsy sweet peppers and roasted cherry tomatoes.
-Roasted Dijon and Lemon Potatoes with Grilled Asparagus and Grilled Pattypan Summer Squash
-Grilled Frog Hollow Peaches with Brown Sugar Crumble
-“Cheese and Herb” crusted corn on the cob

FREEZER MEAL PACK-6 FREEZER-FRIENDLY MEALS $75

Includes two lunches, two dinners and two burritos

Lunch
-Fajita Bowl with Cilantro Rice, Black Beans and Roasted Peppers
-Veggie Packed Pasta with Spinach, Beans and Peppers
Dinner
-Balsamic Lentil Meatloaf with Roasted Potatoes and Squash
-Asian Noodle with Baby Corn, Bok Chow, and Tofu
2 Burritos
-Chili Verde Burrito in Spinach Wrapper and Cilantro Rice

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Hummus Bowl with Lemon Cucumbers from Coke Farms, Cherry Tomatoes, Kalamata Olives, Dolmas, Couscous and Roasted Sweet Potatoes

-Soup:Vichyssoise-Potato and Leek Soup Serve Chilled or Hot

BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce

-BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce

Dinners

-​Crispy Baked Saffron Rice with Garbanzo Bean, Spinach and Plum Khoresh

-California Grilled Vegetables with Tomatoes, Squash and Corn on the Cob with Barbecue Tofu Steaks

-Burrito cake with Latin Salad

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Lemon, Cucumber, mint, and melon salad with spinach and candied pecans

-Pesto Jar Pasta Salad with Pasta, Grilled Veggies and Artichokes

Dinners:

-Shitake and Bok Choy Fried Rice with Edamame

Shitake and Bok Choy Fried Rice with Edamame

 

-Chili Verde Chili with Jalapeno Corn Bread

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Red, White and Blue Berry Jar Pies

Red, White and Blue Berry Jar Pies

Burritos 

Grilled Vegetable and Black Bean with Smokey Chipotle Sauce

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of June 20th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

We really have picked the perfect place to live. As a chef in the Bay Area I am so lucky to be able to offer you produce that was grown so close to home allowing it to have more time to ripen and be packed with flavor. This week as Summer is practically here, we are enjoying Brentwood Corn in our Yellow Pepper and Corn Bisque can be served hot or cold. We are also featuring first-of-the season Serpent Cucumbers from Terra Firma Farms just east of Lake Berryessa.
Beautiful fruit is bursting from the farms and we will be showcasing some our stone fruit salad as well as our Fig Cheesecake.
I hope you enjoy your Planted Table meals while taking advantage of this beautiful place we call home.
Cheers!
Chef Lauren Mahlke

Featured Add On:

Fig and Date Cheesecake in a jar

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Taste-of-Summer Yellow Pepper and Brentwood Corn Bisque (Can be served hot or cold)

-Salad: Sun shine Caesar Salad with Serpent Cucumber from Terra Firma Farm, Cherry Tomatoes, Croutons and Grilled Brentwood Corn

Vibrant, healthy, and delicious Tropical Fruit Quinoa Bowl. Comes with Mango and Pineapple served with a tangy Lime Dressing

-Vibrant, healthy, and delicious Tropical Fruit Quinoa Bowl. Comes with Mango and Pineapple served with a tangy Lime Dressing

Dinners

-​Crispy Polenta Cakes with Braised Greens and Gigante Beans

-Protein packed Tandoori Tofu Skewers with ​Cardamom and Cinnamon Basmati Rice and Cauliflower

-Roasted Garlic and Herb Hasselback Potatoes with Dill Cabbage Slaw

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Stone Fruit Salad with Pine Nuts, Spring Mix and Crispy Quinoa

-Stone Fruit Salad with Pine Nuts, Spring Mix and Crispy Quinoa

-Mediterranean Snack Platter with House made Hummus, Dolmas, Pine Nut and Artichoke Spread, Olives and Pita Chips

Dinners:

-Fiesta Fajita Platter with Cumin Roasted Bell Pepper, Cauliflower and Zucchini with Black Beans and Tortillas

Creamy Pesto Pasta with Yellow Beans and Zucchini

 

-Creamy Pesto Pasta with Yellow Beans and Zucchini

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Luscious Fig and Date Cheesecake

Brunch:

Breakfast Tamale Pie with Tropical Fruit Parfait

Kids Entree

Flatbread with Pineapple and Cashew Cheese

Burritos 

Cauliflower, Cumin Fajita Burritos with Quinoa

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of June 13th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

We are at the beginning stages of summer with corn, tomatoes and squash beginning to show up and will continue to shine all summer long. June is a special time for fresh beans like Yellow Wax Beans from Brentwood as well as beautiful Mission figs that we see in early summer and then back again in fall. With summer approaching more wraps, salads and bowls will be on the lunch menu as soups will occasionally be featured as a hot or cold option. We hope you enjoy our menu as much as we did creating it for you.
Cheers!
Chef Lauren Mahlke

Featured Add On:

Enjoy a sweet brunch dish and a savory brunch dish to please every palate.

Chive and Potato Frittata with Fruit Scones

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Brown Rice Buddha Bowl with Roasted Cauliflower, Brentwood Yellow Wax Beans, Carrots and Tofu in Peanut Sauce

-Salad:Mission Fig Salad with Baby Dandelion Greens, Candied Walnuts and Pickled Grilled Red Onions with a Pomegranate Balsamic

Brown Rice Buddha Bowl with Roasted Cauliflower, Brentwood Yellow Wax Beans, Carrots and Tofu in Peanut Sauce

-Latin Lettuce Cups with Jicama, Black Beans, Sweet Peppers and Cilantro

Dinners

-​Corn and Sweet Pepper Potato Cakes with Peach Coleslaw

-Thai Green Curry with Tofu, Baby Corn, Carrots, Zucchini served with Jasmine Rice

-Summer Harvest Squash and Tomato Spaghetti and Lentil Meatballs

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Creamy Tomato Basil Soup can be served Hot or Cold

-BLT Wrap with Tempeh Bacon, Tomatoes, Creamy Dressing

-Creamy Tomato Basil Soup can be served Hot or Cold

Dinners:

-Stuffed Spanish Peppers

Stuffed Spanish Peppers

 

-Mashed Potatoes and Gravy with Meatloaf and Roasted Cauliflower

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Pear and Vanilla Olive Oil Mini Cake in Mason Jars

Brunch:

Breakfast Tamale Pie with Tropical Fruit Parfait

Kids Entree

Meatball Sliders with Roasted Cauliflower and Carrots

Burritos 

Spanish Rice and Black Bean Burritos with Sweet Peppers

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of June 6th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Tis the seasons for graduations! Megan and I both have little ones graduating from Preschool this week. Our schools are throwing a pot luck to celebrate and we will be bringing along our newest add on: The Waldorf Salad. We had many request to make it available all year long, and we are happy to do that.

Whether graduations or vacations fill your schedule this first week of June, we hope you to create the perfect menu to get you through your week.

We have changed the way we will be serving our desserts. We will still be offering the same yummy vegan treats, but they will now come in jars, rather than pie tins. If you order a dessert, you will receive it in four 8oz jars. This way in can not be smooshed in transport either. We just celebrated our 4 month anniversary of Planted Table and we are always looking to improve our service to you. If you have any feedback or suggestions, feel free to email us plantedtable@gmail.com

Cheers!
Chef Lauren Mahlke

New Add On:

Waldorf Salad

 

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Saturday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Soup:Cheesy and Creamy Broccoli “Cheddar” Soup

-Salad:Latin Salad with Creamy Salsa Dressing, Black Olive, black beans Cilantro and Romaine served with pepitas

Pearled Barley Bowl with Mint and Herb Dressing, Grilled Corn, Tomatoes and Carrot Slaw

-Pearled Barley Bowl with Mint and Herb Dressing, Grilled Corn, Tomatoes and Carrot Slaw

Dinners

-​Chickpea Parikash with Chive and Wide Noodles with Green Bean

-Eggplant and Squash Moussaka

-Black bean Taquitos with Grilled Fajita Veggies served with a Lime Cilantro Sauce

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Crispy Wonton Salad with Mandarin Oranges, Edamame with a sesame and spicy mustard dressing

-Crispy Wonton Salad with Mandarin Oranges, Edamame with a sesame and spicy mustard dressing

-Soothing Vegetable Noodle Soup

Dinners:

-Creamy Mac and Cheese Au Gratin with Smokey Collard Greens

Creamy Mac and Cheese Au Gratin with Smokey Collard Greens

 

-Polenta Cakes with Grilled Tomato Gigante Bean Bruschetta

 Optional add ons:

VEGAN CHOCOLATE Mousse

Dessert 

Berry Cobbler with lemon zest

Brunch:

Breakfast Tamale Pie with Tropical Fruit Parfait

Kids Entree

Pizza Pockets

Burritos 

Fajita Burrito with Lime Cilantro Sauce

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of May 30th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

We are so excited to be able to offer our meals to new customers in Brentwood, Pittsburg and Antioch! We are always growing and love sharing our food even further through the East Bay.

I was looking through some of your surveys when you signed up and had your favorite food requests in mind this week with Mexican Food, Thai, Indian and White Sauce Pasta.

I hope you enjoy our Plant-Based take on some of your favorite foods. Have some guests coming out of town or going camping or glamping? Email us about adding a 3-course dinner, brunch, appetizer platter or picnic that we can customize for your summer plans. I want you to think of Planted Table as your personal chef and always here to help you with your fun summer plans ahead.

Cheers!
Chef Lauren Mahlke

New Add On:

Chocolate Cream Pie: An indulgent vegan sweet treat to serve four that is sure to satisfy. By popular request, we are making our signature vegan chocolate cream pie available for you to order any time. It’s our most-requested dessert that your friends won’t believe is vegan. Enjoy!

 

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Sunday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Soup:Tortilla Soup with Black Beans

-Salad:Apricots, Spinach, Artichoke and Pistachio Mediterranean Salad with Lemon Tahini Dressing

Hoison and Tofu Thai Larb with Butter Lettuce Wrap

-Hoison and Tofu Thai Larb with Butter Lettuce Wrap

Dinners

-​Dijon Roasted Purple Potatoes and Rainbow Carrots with Barbecue Tempeh Grilled Veggie Skewers

-Rigatoni in White Sauce with Summer Squash and Squash Blossoms

-Chana Masala with Apricot and Golden Raisin Basmati Rice

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Orzo Pesto Pasta Salad with Olives and Tomatoes

-Orzo Pesto Pasta Salad with Olives and Tomatoes

-Corn and Carrot Chowder with Green Onion

Dinners:

-Black Bean and Sweet Potato Enchiladas with Red Chili Sauce

Black Bean and Sweet Potato Enchiladas with Red Chili Sauce

 

-Grilled Pineapple Fried Rice with Edamame, Green Onions, Carrots and Baby Corn

 Optional add ons:

Non-Tuna Salad Bowl

Dessert 

Cherry Cheesecake

Brunch:

Blueberry Muffins and Sweet Potato Hash

Kids Entree

Sloppy Joes

Burritos 

Tomatillo, Rice and Black Bean Burrito

FIVE ENERGIZING SMOOTHIES

LUNCH ENTREE FROM THIS WEEK’S MENU

VEGAN BAGELS AND LOX, SERVES FOUR

Menu for the week of May 23rd

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Hi! We hope to see you at this weekend’s Oakland Veg Fest! We will be sampling some of our favorite meals.

I am also so excited to announce a new meal plan and new add on! Due to popular demand, we are adding our NY Style Vegan Bagel and Lox as an add on that will serve four.

We’ve also added a new meal plan for you lunch lovers. It’s 7 days of lunches.

We hope you enjoy this week’s menu!

Cheers!
Chef Lauren Mahlke

NY STYLE VEGAN BAGELS AND LOX, SERVES FOUR

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Sunday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Soup:French Lentil, Caramelized Onion and Carrot Soup with Herb Croutons

-Salad:Pineapple, Mango, Cucumber Salad with Butter Lettuce and Chili Peanut Sauce

Pineapple, Mango, Cucumber Salad with Butter Lettuce and Chili Peanut Sauce

-Waldorf Chickpea Salad with Apples Golden Raisins served with Whole Wheat Pita

Dinners

-​Caribbean Jerk Stew with Cumin Scented Roasted Plantains and Sweet Potatoes

-Tomatillo Smothered Roasted Poblanos Stuffed with Cauliflower and Black Beans Drizzled with ​Crema served with Pickled Carrots, Cauliflower and Jalapeños

-Artichokes with Fava Beans served with Toasted Farro and Sun-Dried Tomatoes

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Mediterranean Mason Jar Salad with Basil and Lemon Garbanzo Bean, Hearts of Palm, Sun-Dried Tomato, Castroveltrano Olives and Spinach

-Mediterranean Mason Jar Salad with Basil and Lemon Garbanzo Bean, Hearts of Palm, Sun-Dried Tomato, Castroveltrano Olives and Spinach

-Wonton Soup with Bok Choy and Carrots

Dinners:

-Saffron Paella with Roasted Peppers and White Beans

Saffron Paella with Roasted Peppers and White Beans

-Spinach Stuffed Cannelloni Pasta with Red Sauce

 Optional add ons:

Non-Tuna Salad Bowl

Dessert 

Pear and Cherry Galette

Brunch:

Spanish Tortilla (like a Frittata) with Roasted peppers and Potatoes served with Pears and Cherry Oat Crumble

Kids Entree

Penne Marinara with Lentils

Burritos 

Plantain and Poblano With Cumin Rice

Menu for the week of May 16th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Hi! I had a wonderful week off in Palm Springs, eating, cooking and playing in 100 degree weather. I am so excited to bring you a menu of full flavors this week from all over the world, including our own neck of the woods. This week we are celebrating the beautiful Brentwood Cherries in our Farmers Market Salad. This week in the kitchen we are recreating some classics for the 5-day meal plan including a vegan take on a “Lox” Cream Cheese and Bagel for lunch and Lemon Caper Picatta for an evening feast.

I am also so excited about our newest add-on, Q Soo Vinegar Sparking Tonic. These artisanal beverages are organic, and handmade in our vegan kitchen. They come in lots of fun flavors and my family and I love them. Drinking vinegar is loaded with health benefits, but you would never know as these drinks make the most refreshing beverages on a warm day.

Cheers!
Chef Lauren Mahlke

Now Offering 4 Energizing Q Soo Tonic Beverage Kits:

1. DEFENSE KIT
2. DETOX RESTORE KIT
3. FAT BURNER KIT
4. VACATION-READY BEAUTY KITDon’t miss these yummy flavors like Thai Chili Pineapple and Ginger Lime! Place your order by Sunday to receive the kits in your Wednesday delivery.

3-Day Meal Plan Members: 

Lunches 

-Soup: Vietnamese Pho Noodle Soup

-Salad: Brentwood Cherry Spinach Salad with Pickled Grilled Onions and Roasted Hazelnuts with a Cherry Balsamic Vinaigrette

Israeli Couscous Bowl with Cherry Tomatoes, Cucumber and Mint Dressing with Carrot Dill Yogurt

-Bowl: Israeli Couscous Bowl with Cherry Tomatoes, Cucumber and Mint Dressing with Carrot Dill Yogurt

Dinners

-Chili Verde Stewed Potato with Spanish Rice

-Buffalo Baked Cauliflower with Creamy Coleslaw

-Thai Red Curry with Bell Pepper, Baby Corn, Snap Peas with Ginger Jasmine Rice

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Smokey “Lox” with Chive Cream Cheese, Bagel and Pickled Red Onion with Capers

-Smokey “Lox” with Chive Cream Cheese, Bagel and Pickled Red Onion with Capers

-BLT Ranch Salad with Tempeh Bacon, Tomatoes, Roasted Carrots and Garlic Croutons

Dinners:

-Lemon Caper Piccata UnChicken with Roasted Herb Potatoes and Haricot Verts and Slivered Almonds

Creamy Asparagus and Spinach Lasagna

-Creamy Asparagus and Spinach Lasagna

 Optional add ons:

Dessert 

Peanut butter and Jelly Brownies

Brunch:

Chicken and waffles with apricot maple glaze

Kids Entree

Non chicken nuggets with coleslaw

Burritos 

Spanish rice burritos with roasted potatoes

 

Menu for the week of May 2nd

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

May is upon us and we are so excited to be in the midst of late-spring produce. Asparagus, Strawberries, and Artichokes are at their peak and corn, squash and tomatoes are slowly entering into our thoughts as summer days are approaching. As you know, the Planted Table kitchen will be closed on May 9th with no deliveries. I will be enjoying the warm pools of Palm Springs and I look forward to practicing and diving into summer produce and creating awesome recipes while on my vacation. Follow my stories on instagram @cheflaurenmahlke as I explore the farmers markets, restaurants and enjoy the 90+ degree weather. Since we will be off for the week we do not want you to miss your Planted Table meals and we are offering a Add-on Bundle of freezer-friendly food to keep you going through our off-week. This bundle includes two burritos, two lunches and two dinners, all individual portion sizes. I encourage you to get multiple orders of this for families of two or four. Also if you are on a 3-day membership, you can move to the 5-day for more freezer friendly meals to last you on our off-week. Make some room in the freezer and enjoy!

Cheers!
Chef Lauren Mahlke

Freezer Pack Menu:

Chipotle Whole Wheat Burrito with Sweet Potatoes
Lunches 

Chili Verde ChiliCreamy Mushroom Soup

Dinner

Polenta Cakes with Roasted Tomato Carponata

Macaroni and Cheese Au Gratin with Smoked Collard Greens

3-Day Meal Plan Members: 

Lunches 

-Soup: Creamy Asparagus and Lemon Soup

-Salad: Asian Sesame and Mandarin Salad with Edamame and Water chestnuts and Cashews

Nicoise Bowl with Haricot Verts, Garbanzo Beans, Beets, Roasted Potatoes and Olives with a rosemary lemon

-Bowl: Nicoise Bowl with Haricot Verts, Garbanzo Beans, Beets, Roasted Potatoes and Olives with a rosemary lemon

Dinners

-Non-Crab Cakes with Chive Aioli and Roasted Dill Baby Carrots

-Creamy Polenta with Braised Mushroom and Lentil

-Carrot, Gai Lan, Shitake and Tofu Stir-Fry with Brown Rice and Green Onions

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Stuffed Mushrooms with Spinach and Artichokes and Breadcrumbs

-Stuffed Mushrooms with Spinach and Artichokes and Breadcrumbs

-Chipotle Fajita Bowl with Chipotle Rice

Dinners:

-Asparagus Pesto Raviolis

Asparagus Pesto Raviolis

-Quinoa Stuffed Artichoke Hearts with Dijon Lemon Sauce

 Optional add ons:

Dessert 

Chocolate Cream Pie

Vegan Chocolate Cream Pie

Kids Entree

Pizza Pockets with Roasted Carrots

Burritos 

Chile Verde Burrito with Cheese Sauce and Spinach Tortilla Wrapper

 

Menu for the week of April 25th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

As Spring is becoming more flowers then showers we are having some fun this week with food to enjoy in our warm weather a tropical “Ceviche” as well as an Asparagus Sushi is going to be perfect to enjoy on a warm spring day. I love to transform classics into a delicious plant-based version. This week you will try our pulled “pork” sandwiches made with King Oyster mushrooms. We will be smoking the mushrooms with a steamer and wood chips to add more flavor before shredding the mushrooms to create a pulled pork flavor. We also will be creating meatballs made out of all plant-based ingredients. I created a special brunch this week that would be perfect for a Spring Tea Party.
At the Planted Table kitchen we make all of the food in the kitchen from scratch providing you with the freshest nutrient and antioxidant filled food. We hope you are enjoying your meals as much as we enjoy cooking them.
Chef Lauren Mahlke

Menu:

Roasted Pepper and Pesto Foccacia Sandwich
Spinach , Strawberry and Asaragus Salad
Berry and Mint Salad
Cookie Bars

3-Day Meal Plan Members: 

Lunches 

-Soup:Daal Lentil Soup with Herb Naan

-Salad:Poppyseed and Blackberry Spinach Salad with Candied Walnuts

Daal Lentil Soup with Herb Naan

-Bowl:Black Bean Tropical “Ceviche” with Plantain Chips

Dinners

-Roasted Cauliflower, Dates and Olives in Tahini Sauce and Mediterranean Couscous

-Pulled “Pork” with King Oyster Mushroom Sliders and Red Cabbage Coleslaw

-Pesto Spaghetti Squash with Herb Crusted Tofu

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Asparagus and Carrot Sriracha Tofu Sushi

-Pozole Soup

-Asparagus and Carrot Sriracha Tofu Sushi

Dinners:

-Spaghetti and Basil Meatballs

Black eyed Peas Jambalaya

-Black eyed Peas Jambalaya

 Optional add ons:

Brunch

Scones with Strawberry Butter and Mini Leek Quiches

Dessert 

Cheesecake fruit bars

Cheesecake fruit bars

Kids Entree

Kids Sushi Rolls

Burritos 

Ancho Chili and Black Bean Burritos

 

 

Menu for the week of April 18th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

Happy Earth Day! To celebrate our Earth we are traveling around the world this week with our menu embracing Russian dishes to Latin flavors and Indian Somosas. Be sure not to miss our wonderful add-ons as well as our Planted Table Picnic to enjoy for the weekend.
We hope to see you at the Berkeley Earth Day event on Sunday, April 22nd. We will be sampling foods and are excited to be apart of an event celebrating our Earth and learning about steps on what we can to do to eliminate waste, pollution and plastic. I encourage everyone to watch Cowspiracy on Netflix to celebrate how Plant Based eating is a better choice for our environment. Thank you for choosing to better the earth and the environment and supporting Planted Table.
-Chef Lauren Mahlke

Menu:

Roasted Pepper and Pesto Foccacia Sandwich
Spinach , Strawberry and Asaragus Salad
Berry and Mint Salad
Cookie Bars

3-Day Meal Plan Members: 

Lunches 

-Soup: Carrot Ginger Curry Soup Wonton Sesame Chips

-Salad: Caesar Salad with Smoky Tempeh and Grilled Pickled Red Onion

Carrot Ginger Curry Soup Wonton Sesame Chips

-Bowl: Spanish Bowl with Quinoa and Romesco Sauce

Dinners

-Verde Enchiladas Casserole

-White Bean Ratatouille with Saffron Rice

-Stuffed Cabbage Rolls with Braised Red Cabbage and Pears

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Potato Leek Soup

-Potato Leek Soup

-Asian Noodle Salad

Dinners:

-Quinoa and Asparagus Stuffed Portobello Mushroom

Cauliflower Samosa with Mint Chutney

-Cauliflower Samosa with Mint Chutney

 Optional add ons:

Brunch

Asparagus Frittata with Blueberry Muffin and Maple Butter

Dessert 

Gluten-Free Chocolate Covered Cookie Dough Bars

Gluten-Free Chocolate Covered Cookie Dough Bars

Kids Entree

Potato and Veggie Cheesey Pocket

Burritos 

Roasted Pepper Burrito with Black Beans and Spinach

 

Menu for the week of April 11th

(Menus are subject to change)

Chef Lauren Mahlke

Message from Chef Lauren:

As we say goodbye to March and enjoy April we have some amazing add-ons to offer to bring you more health and flavor into your spring. Our customer favorite of Smoothies helps add powerful antioxidants and vitamins to your daily routine. We are adding some wonderful new smoothies to the mix to start your day with a flavor boosting kick. We are introducing Chocolate Cherry Decadence and Morning Mojito Smoothies.
With this wonderful weather we are introducing the Planted Table Picnic as an Add-On. What  better way to enjoy the weekend with friends outdoors? Whether you are heading out to a winery, hiking or to the park,  we will pack your picnic in our black insulated bag. The add-on includes 3 picnic bites along with a sweet bite that celebrates the season, perfect for our beautiful Spring days. Picnics include eco-plates, serving-ware and napkins all you need is your picnic blanket. This is a great gift to celebrate Mother’s Day or an upcoming Birthday.
Menu: Spring Fruit Salad
Citrus Segments, Berries, Roasted Pears with Pomegranate Seeds glazed in a Lemon Balsamic and Mint
Apple and Walnut Garbanzo Waldorf Salad served in a toasted Whole Wheat Pita
Asparagus and Mint Pasta Salad
Lemon Shortbread Cookies

3-Day Meal Plan Members: 

Lunches 

-Soup:Miso Soup, Edamame, Tofu, Carrots, Rainbow Chard, Green Onion

-Salad:”Tuna” Free Chickpea Salad with Poppy Seed Crackers

Pomegranate, Spinach, Artichoke and Pistachio Mediterranean Salad with Kumquats

-Salad:Pomegranate, Spinach, Artichoke and Pistachio Mediterranean Salad with Kumquats

Dinners

-Sweet Potato Caribbean Stew with Verde Rice and Black Beans

-Mushroom Walnut Loaf with Chive Mashed Potatoes, Mushroom Gravy and Roasted Tarragon Beets and Carrots

-Rosemary Balsamic Skewer with Bell Pepper, Red Onion, Mushrooms with Asparagus Rainbow Chard Stem Rice Pilaf

 

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

Three Bean Chili

-Three Bean Chili

-Roasted Potatoes and Vegetable Bowl with Herb Dressing

Dinners:

-Lemon Alfredo Linguine with Leek , Asparagus, Artichokes with White beans

Black Bean Chipotle Taquitos with Latin Creamy Lime with Roasted Veggie Salad

-Black Bean Chipotle Taquitos with Latin Creamy Lime with Roasted Veggie Salad

 Optional add ons:

Brunch

Mediterranean Hummus Tart with Pomegranate Candied Pistachios and Mint

Dessert 

Lemon and Berry Tart with a Strawberry Coconut Cream

Lemon and Berry Tart with a Strawberry Coconut Cream

Kids Entree

BBQ Kebabs with roasted potatoes

Burritos 

Mole Burrito with Rice, Black Beans and Roasted Veggies

 

Menu for the week of April 4th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup:Asian Noodle Soup with Cabbage and Carrots

-Salad: Candied Walnut and Cara Cara Segment salad with roasted radish and Spring Mix with radish blossom

Orzo Spring Pasta White Beans Salad with Lemon Herb Sauce

-Bowl: Orzo Spring Pasta White Beans Salad with Lemon Herb Sauce

Dinners

-Stuffed Green Tomatoes and Bell Pepper served with  Black Eye Peas and Rainbow Chard

-Cauliflower Tikka Masala with Garbanzo Beans with Turmeric Cinnamon Rice

Cauliflower Tikka Masala with Garbanzo Beans with Turmeric Cinnamon Rice

 

-Potato and Zucchini Lasagna

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Mexican Chili Verde Rice  Bowl with White Beans and Sauteed Veggies

-Penne Marinara With White Bean

Dinners:

Quinoa Lemon and Herb Stuffed Artichoke Hearts

-Quinoa Lemon and Herb Stuffed Artichoke Hearts

-Moroccan Stew with Dukkah Flatbread

 Optional add ons:

Brunch

Rosemary skillet potatoes with bell pepper, blackberry and orange vanilla bread pudding

Dessert 

Pear maple crumble

Kids Entree

Mac and cheese with sweet potato and carrot

Burritos 

Chili verde burrito

 

 

Menu for the week of March 28th

Spring Produce

 

Welcome Spring!

Even though the weather is still rainy and cold, we can now celebrate spring produce! Rain means a long spring of blossoms, green hills and wonderful summer produce ahead. My two favorite spring dishes will be featured this week; both are classics I look forward to cooking every year. The first is a Spring Panzanella Salad celebrating Asparagus, mint and peas along with a Planted Table favorite Mint and Strawberry Salad with Candied Nuts. I hope you enjoy these when the rain has a break and you can go outside and enjoy the fresh spring air. When it is raining and you want to stay in, get warm and cozy with our warming Thai Curry with Coconut Rice as well  as a comforting Leek and Mushroom Potato Au Gratin.

Going to a get together for the Easter Holiday?

Don’t miss our Easter brunch add on item

Order our brunch add-on. It’s a play on a vegan savory “quiche” served with a citrus parfait for the perfect brunch. Or have guests staying from out of town order our Spanish 3-Course Dinner Add On featuring a Tapas Platter as the Appetizer Course. 

We hope you enjoy the food this week as much as we enjoy cooking it for you. 

Cheers!

-Chef Lauren Mahlke

 

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup:Tortilla Soup with Black bean, bell pepper and cauliflower

-Salad:Mint and Strawberry Salad.  Little Gem Lettuce with Strawberry Dressing and Candied Nuts

Mint and Strawberry Salad Little Gem Lettuce with Strawberry Dressing and Candied Nuts

-Bowl:Spring Panzanella with Asparagus, Mint, Peas and Lemon Basil Dressing, Croutons Served on Side to be mixed in

Dinners

-Cornmeal Baked Green Tomatoes with Chive Aioli served with Spring Succotash

-Thai Curry with Zucchini, Carrots and Potatoes served with Coconut Jasmine Rice

Thai Curry with Zucchini, Carrots and Potatoes served with Coconut Jasmine Rice

 

-Leek and Mushroom Potato Au Gratin with Balsamic Roasted Rainbow Carrots

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Herb Farro Bowl with Sauteed Leeks, Onions and Spinach

Herb Farro Bowl with Sauteed Leeks, Onions and Spinach

-Beet and Chickpea Soup

Dinners:

-Saffron Paella with Roasted Bell Pepper, Carrots and White Beans
-Falafel Pie with Olives, Roasted Tomatoes and Zucchini

 Optional add ons:

Brunch

Flaky Chickpea Tart with Sauteed Leeks and Mushrooms served with Citrus and Berry Coconut Parfait

Dessert 

Citrus Olive Oil Upside-Down Cake with Candied Kumquats

Citrus Olive Oil Upside-Down Cake with Candied Kumquats

Kids Entree

Pizza Pockets with Zucchini and Carrots

3-Course meal, serves 4

Spanish Inspiration 3-Course Dinner Add-ON
Tapas Platter
Platter includes crostinis and dried vegetables for dipping with white bean bruschetta, olive tapanade, peppadews with cashew cheese and a mixed assortment of cured olives.
Paella Stuffed Bell Peppers along Seasonal Vegetables in Romesco Sauce.
Chili and Blood Orange Chocolate Mousse

 

Menu for the week of March 21st

This week’s dessert: Strawberry Galette

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Soup: Pesto soup with rainbow chard and wild rice

-Salad: Beet and citrus arugula salad with pistachio and citrus maple dressing

Beet and citrus arugula salad with pistachio and citrus maple dressing

 

-Bowl: Peanut sauce noodle bowl with shredded carrots and cabbage cilantro

Dinners

-Greek salad with kalamata olives, sun dried tomatoes, cucumber and herb vinaigrette with spanakopita pie with spinach and artichoke

-Sweet potato chickpea curry with a basmati cauliflower rice

Sweet potato chickpea curry with a basmati cauliflower rice

 

-Spanish white bean stew with roasted fingerling potatoes with verde sauce

5-Day Meal Plan Members: (all of the above, plus below)

Lunches:

-Sweet potato and black bean burrito

Sweet potato and black bean burrito

-Minestrone soup

Dinners:

-Cauliflower fajitas with black beans
-Mushroom stroganoff with chive brown rice fusilli

 Optional add ons:

Brunch

Sweet potato and spinach hash with baked crumble maple apples

Dessert 

Strawberry Galette

Kids Entree

Mini burritos

 

Menu for the week of March 14

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 

-Mediterranean Couscous Bowl with Beet Hummus, with Grilled Vegetables

-Vichyssoise Leek and Potato Soup

-Cobb Salad with Creamy Chive and Dill Sauce, Carrots, Bell Pepper, Coconut Bacon,  Corn and Croutons

Dinners

-Vegetable Stir Fry with Sugar Snap Peas, Carrots, Watercress, Soy Tofu and Cashews, served with Chow Mein with Cabbage, Carrots, Celery

-Black Bean Rojo  Cauliflower Enchiladas with Latin salad with Corn, Cabbage, Avocado, bell pepper with Cilantro Lime Sauce

-St. Patricks’ Day Jackfruit “Corned Beef” with cabbage, carrots cooked with Guiness served with Herby Green Cornbread

5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
-Falafel Platter with Crunchy Vegetables and Pita-Creamy Tomato Basil Soup

Dinners:

-Pea and Asparagus White Wine Cream Sauce Pasta with White Beans
-Cauliflower Twice Baked Potatoes with Tempeh Bacon and Green Onions
Optional add on:
Dessert 

St Patrick’s Day Bailey’s Irish Cream Trifle with Chocolate Mint Crumble

Kids Entree

Chickpea Nuggets with Carrots and Peas

Message from Chef Lauren: March is here and that means we will be celebrating spring produce. Our farmers market salad will feature Salinas organic asparagus and English spring peas with a beautiful lemon vinaigrette. I am going to have so much fun in the kitchen this week making homemade tamales, bean “bratwursts” and teriyaki kabobs. I hope you enjoy some of my favorite classic foods with a plant-based spin.

If your loving our meals and aren’t already, I encourage you to try our 5-day plan this week. The 5-day plan will enjoy Pho Noodle soup and a wonderful favorite Waldorf Chickpea Salad.  I love being able to offer you ease and balance with our busy schedules. Are you having guests over for the weekend? Order a 3-course meal that we can customize for your group. Want to add more fruits and vegetables into your day? Add-on the smoothies for a burst of energy and nutrients. Have kids at home? Order our kids meals which will be sure to please any picky eater this week the kids meal is our house made “sausage” in no-pigs in a blanket with corkscrew zucchini.

Menu for the week of March 7

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 
-Asparagus, mint and pea salad with butter lettuce, almonds and  lemon vinaigrette
Antipasta bowl
-Italian toasted Farro with sun dried tomatoes, artichokes, garbanzo beans, castelvetrano olives and pesto sauce
-Caramelized onion and lentil soup with kale

Dinners

-Sweet potato and green chili tamales with black beans and bell peppers

-Grilled Teriyaki kabobs with skewered teriyaki tofu, sweet potatoes, pineapple, bell pepper and mushrooms served with pineapple, edamame and green onion fried rice

-“Bangers and Mash” with minted English Spring Peas (Bangers and Mash is a classic English dish of mashed potatoes, served with housemade bean and veggie sausage alongside fresh english Spring peas.)

5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
-Waldorf Chickpea Salad with Whole Wheat Pita
-Kale caesar salad with smoky tempeh

Dinners:

-Red Pepper and Red Bean Pasta With Sun-dried tomatoes, Eggplant, Zucchini and Castelvetrano Olives
-Lemongrass and ginger Pho noodle soup with Asparagus, Bell Pepper and Mushrooms
Optional add on:
Dessert 

Kumquat Cashew Cheesecake with Dates, Maple and Pistachio Crust

Kids Entree

No Pigs In a Blanket Served with Zucchini Corkscrews

Menu for the week of February 28th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunches 
Farmers Market Salad
Fennel and Blood Orange Salad with Crunchy Quinoa
Provincial Bowl with Eggplant, Roasted Bell Pepper, Caramelized Onion and Zucchini served over Bulgur Wheat
Three Bean Chili with Jalapeno Cornbread

Dinners

Pad Thai with Tofu, Lime, Cilantro and Roasted Peanuts

Herb Wild Rice with Sweet Potatoes and Mushroom and Truffle White Bean Gravy
Zucchini and Spaghetti Squash Pesto with Breaded Cauliflower Steaks
5-Day Meal Plan Members: (all of the above, plus below)
Lunches:
Fajita Black Bean Bowl with Cilantro Rice and Grilled Peppers

Sweet Potato Curry Coconut Soup

Dinners:

Portobello Stuffed Mushrooms with Quinoa, Artichokes and Spinach

Thyme Potato, Carrot and White Bean Pot Pie

Optional add on:
Dessert 

Chocolate Blood Orange Brownies

Menu for the week of February 21st

Lunch 
Kumquat and Roasted Beet Salad
Dinner
Cauliflower Steak with Tahini, Dates, Dill, Mint and Pistachio served with Garbanzo Bean Tabbouleh
Lunch 
Pyeongchang Korean Olympic’s Noodle Salad
Dinner 
Southern Gumbo with Jasmine Rice
Lunch 
Broccoli “Cheddar” Soup with Rosemary Crackers
Dinner 

Mushroom Lentil and Carrot Shepherd’s Pie with balsamic roasted beets and rainbow carrots with thyme.

5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
“Take me to Rio Bowl” Chimichurri Bulgur Wheat, Sweet Potatoes and Beets with Crispy Chard and Chickpeas
Dinner
Stuffed Bell Peppers with Roasted Tomato Sauce, Olives and Fresh Parsley
Lunch 
Lentil Curry Carrot Soup
Dinner
Eggplant Parmesan With Spaghetti Squash Lentil Marinara
Optional Add On:
Dessert:
Apple Crumble Cupcakes

Menu for the week of February 21st

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunch 
Kumquat and Roasted Beet Salad
Dinner
Cauliflower Steak with Tahini, Dates, Dill, Mint and Pistachio served with Garbanzo Bean Tabbouleh
Lunch 
Pyeongchang Korean Olympic’s Noodle Salad
Dinner 
Southern Gumbo with Jasmine Rice
Lunch 
Broccoli “Cheddar” Soup with Rosemary Crackers
Dinner 

Mushroom Lentil and Carrot Shepherd’s Pie with balsamic roasted beets and rainbow carrots with thyme.

5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
“Take me to Rio Bowl” Chimichurri Bulgur Wheat, Sweet Potatoes and Beets with Crispy Chard and Chickpeas
Dinner
Stuffed Bell Peppers with Roasted Tomato Sauce, Olives and Fresh Parsley
Lunch 
Lentil Curry Carrot Soup
Dinner
Eggplant Parmesan With Spaghetti Squash Lentil Marinara
Optional Add On:
Dessert:
Apple Crumble Cupcakes

Menu for the week of February 14th

(Menus are subject to change)

3-Day Meal Plan Members: 

Lunch 
Mint and Strawberry Salad with Strawberry Dressing and Candied Nuts
Dinner
Paella with Smoky Chickpeas served with Roasted Veggies in Romesco Sauce
Lunch 
Coconut Lime Thai Soup
Dinner 
Russian Stuffed Cabbage with Braised Red Cabbage and Apple
Lunch 
Butternut Squash Quinoa Bowl with Leeks and Sage
Dinner 
Chili Verde Enchiladas with Spinach Artichoke and White Beans served with Creamy Chipotle Tortilla Salad
5-Day Meal Plan Members: (all meals above plus meals listed below)
Lunch
Spanish Stew with Roasted Veggies and White Bean
Dinner
Cauliflower and Butternut Squash Curry with Jasmine Coconut Rice
Lunch 
Chickpea Mediterranean Salad
Dinner
Stuffed Delicata Squash with Braised Greens and Artichokes
Valentines Day Dessert:
Chocolate Fudge Heart Cakes

Menu for the week of February 7th

(Menus are subject to change)

3-Day Meal Plan Members: 

  • Purple Potato and Artichoke Gratin
  • Lentil Protein-Packed Lasagna with Caesar Salad
  • Caribbean Sweet Potato Stew 
  • Golden Beet Tangerine Salad 
  • Thai Red Cabbage Salad
  • Minestrone Soup

5-Day Meal Plan Members: (all meals above plus meals listed below)

  • Dill Mint Salad with Farro and Roasted Veggies
  • Purple Potato Salad with Maple Baked Beans
  • Mexican Rice Bowl
  • Zoodle Zucchini Pesto 

Smoothies: Please see ingredients and preparation instructions here. 

Kids Meal: 
Penne marinara with chickpea pasta and lentils

Dessert:
Chocolate peanut butter tarts

 

 

Menu for the week of January 31st

(Menus are subject to change)

Wednesday Dinner
Butternut Squash Curry with Lentils Served with Saffron Basmati Rice with Green Beans

Thursday Lunch
Black Bean with Sweet Potato and Roasted Pepper Burrito

Thursday Dinner
Buckwheat Mushroom Ravioli with Cashew Alfredo Sauce with Roasted Beet and Roasted Carrots in Balsamic

Friday Lunch
Kale and Lentil Salad with Sweet Potatoes

Friday Dinner

Lentil “Meatloaf” with Mashed Potatoes and Broccoli with Slivered Almonds

Monday Lunch
Rosemary Sweet Potato Soup with Lentils


Monday Dinner
Brown Rice with Baked Tofu Stir Fry with Broccoli in Curry Sauce

Tuesday Lunch
Creamy Potato and Broccoli Soup

Tuesday Dinner
Mole Butternut Squash and Black Bean Enchiladas Creamy Chipotle Coleslaw

Wednesday Lunch

Soba Noodle Salad with Ginger Vinegar and Edamame and Baked Tofu

Dessert Add-on

Apple Moon Pies

Kids Meal

Butternut Squash and Carrot Whole Wheat Mac and Cheese

Brunch
Smoky Sweet Potato Hash with Maple Pecan Stuffed Apples

Provincial 4 Course Meal for Four

Nicoise Salad with Roasted Beets, Artichokes, Green Beans and Olives with Crispy Rosemary Baguette
Creamy Polenta with White Bean Ratatouille
Chocolate Blood Orange Mousse

 

Appetizer Tray for 6-8

Super Bowl Appetizer Pack 6-8
Buffalo Cauliflower Wings
Chipotle Nacho Cheese with Bean Taquitos
Creamy Artichoke and Spinach Dip in Bread Bowl
Crispy Crunchy Smoked Chickpeas

Cowboy Caviar with Chips