Farm to Face's famous organic sprouted falafel batter pressed in a waffle iron and served on a whole wheat lavash with local seasonal produce, homemade tahini and hummus, sriracha, and honey. If you don't want the bread, we can prepare it as a salad.
Collards marinated in apple cider and red wine vinegars and slow cooked with spices, veggie stock, and miso. Served on Stone Mill Bakery's pumpernickel bread with house made cashew cheese, our Vinegar Slaw, and our Vegan Russian Dressing. Make it vegetarian by swapping Swiss Cheese.
Chickpeas, Maine grown Dulse, heart of Palm, red onion and carrots all tossed in our house made vegan mayo, dijon mustard, and spices and served over toasted Stone Mill Bakery's health bread with vegan cheese. Make it vegetarian by swapping Swiss Cheese.
This season it will be the rainbow ribbon salad with fresh greens, apple slices, and local pickles, served with house-made vegan cheese and Hummus between two slices of toasted Stone Mill Multi grain bread. Make it vegetarian by swapping Swiss Cheese.
Black and pinto beans in a deliciously thick and hearty spiced tomato-based stew with chocolate, cauliflower, carrots, and turmeric. Add vegan or dairy cheese for.
A wonderful concoction of Yum made especially for you this week. Be sure to ask what we came up with this week Add vegan or dairy cheese for.
Ribbons of carrots, beets, and apple Julienned to perfection, tossed with Bragg's apple cider vinegar, cumin, and mint, Sprinkled with sesame, sunflower, and pumpkin seeds.
Kale gently massaged in salt, Bragg's Liquid Aminos, lemon juice, sesame oil, and Dimitri's olive oil, tossed with red onion, and carrots. Sprinkled with sesame, sunflower, and pumpkin seeds.
Veterinarian and gluten free.
Veterinarian and gluten free.
Veterinarian and gluten free.
Veterinarian and gluten free.
Hibiscus Elderberry.
Curry love, too good to be plain, black truffle, or hummuscide.
Take home our delicious falafel batter and create your own falafels later. Freezes well and makes a great base for veggie burgers.