Stuffed with vegetable and shiitake mushrooms. Served with tamarind sauce. Vegan.

Served with chili sauce. Vegan.

Fried and seasoned with tamari. Vegan and gluten free.

Organic edamame seasoned with Maine sea salt. Vegan and gluten free.

Stuffed with mixed vegetables. Served with ginger soy sauce and spicy chili sauce. Vegan.

Indian style flatbread. Served with vegetable curry dip. Vegan.

Soy "chicken" on bamboo skewers with out homemade garlic-chili-cilantro sauce. Vegan.

Chinese broccoli, green mustard, napa cabbage, cauliflower, turnips, carrots and tofu. Vegan.

Cherry tomatoes, onions, scallions and cilantro. Vegan and gluten free.

Served with a spicy bean curd dressing and crispy tofu. Topped with crispy rice noodles. Vegan.

Asparagus, red onions, red bell peppers, hard boiled egg, cilantro, scallions and fried shallots.

Soy meat, mint, saw cilantro, shallots, rice powder, cucumbers and bell peppers with a soy lime dressing. Served on a bed of lettuce. Vegan.

Stir-fried broccoli, Chinese broccoli, carrots and Thai bird chili in a brown sauce. Moderately spicy. Vegan.

Broccoli, carrots, corn, mushrooms, zucchini, peanuts and soy-meat in a spicy red curry paste sauce. Garnished with shredded lime leaves. Vegan.

Broccoli, carrots, mushrooms, zucchini, corn, snow peas, carrot, green beans, and steamed tofu. Vegan and gluten free.

Pad Thai Stir-fried small rice noodles with tofu, egg, broccoli, carrots, beans sprouts and scallion. Topped with ground peanuts and raw vegetables.

Stir-fried rice vermicelli with curry powder, egg, bok choy, snow peas, bell peppers and tofu. Topped with sweet pea shoots and fried shallots.

Stir-fried wide rice noodles with egg, tofu, ginger, broccoli, carrots, onions, snow peas and scallions.

Miso soup with napa cabbage, soy filet, seaweed, and scallions. Vegan.

Sunflower seeds, soy-meat, sweet corn, peas, carrots, scallions, and egg. Make it gluten free by substituting tamari for our brown sauce and tofu for our soy meat.

Chinese broccoli, onions, tomatoes, bell peppers, and egg. Choose tofu or soy-meat. Make it gluten free by substituting tamari for our brown sauce and choosing tofu.

Slow cooked in coconut milk with soy-meat, chickpeas, sweet potatoes, carrots, and onions. Vegan.

Spinach, edamame and chickpeas in a masala curry sauce. Served with brown rice seasoned with curry powder, peas, carrots, and shallots. Vegan and gluten free.

Thai eggplant, red peppers, green peppers, zucchini, broccoli, carrots, buttercup squash, Thai basil and lime leaves in a panang coconut milk curry. Served with jasmine brown rice. Vegan.

Stuffed with vegetable and shiitake mushrooms. Served with tamarind sauce. Vegan.

Served with chili sauce. Vegan.

Fried and seasoned with tamari. Vegan and gluten free.

Organic edamame seasoned with Maine sea salt. Vegan and gluten free.

Stuffed with mixed vegetables. Served with ginger soy sauce and spicy chili sauce. Vegan.

Indian style flatbread. Served with vegetable curry dip. Vegan.

Soy "chicken" on bamboo skewers with out homemade garlic-chili-cilantro sauce. Vegan.

Lettuce, carrots, avocado, rice vermicelli and mint wrapped in rice paper. Served with peanut sauce. Vegan.

Served with scallions, salt and pepper. Vegan.

Chinese broccoli, green mustard, napa cabbage, cauliflower, turnips, carrots, and tofu. Vegan.

Cherry tomatoes, onions, scallions and cilantro. Vegan and gluten free.

Served with a spicy bean curd dressing and crispy tofu. Topped with crispy rice noodles. Vegan.

Asparagus, red onions, red bell peppers, hard boiled egg, cilantro, scallions and fried shallots.

Chinese broccoli, napa cabbage, bok choy, snow peas and carrots with brown sauce. Vegan.

Broccoli, carrots, mushrooms, zucchini, corn, snow peas, carrot, green beans, and steamed tofu. Vegan and gluten free.

Broccoli, carrots, corn, mushrooms, zucchini, peanuts and soy-meat in a spicy red curry paste sauce. Garnished with shredded lime leaves. Vegan.

Red peppers, green peppers, carrots, onions, broccoli, snow peas, mushrooms, ginger, garlic and scallions. Vegan.

Stir-fried broccoli, Chinese broccoli, carrots and Thai bird chili in a brown sauce. Moderately spicy. Vegan.

Stir-fried with broccoli, carrots, bok choy, zucchini, mushrooms, bell peppers and onions. Vegan.

Rice noodles, bean sprouts, tofu, cherry tomatoes, mushrooms, scallions and cilantro. Garnished with ground peanuts and fried wontons. Moderately spicy. Vegan.

Miso soup with napa cabbage, soy filet, seaweed, and scallions. Vegan.

Stir-fried small rice noodles with tofu, egg, broccoli, carrots, beans sprouts and scallion. Topped with ground peanuts and raw vegetables.

Stir-fried rice vermicelli with curry powder, egg, bok choy, snow peas, bell peppers and tofu. Topped with sweet pea shoots and fried shallots.

Stir-fried wide rice noodles with egg, tofu, ginger, broccoli, carrots, onions, snow peas and scallions.

Stir-fried in shiitake-ginger sauce with bok choy, snow peas, carrots and soy meat. Vegan.

Malaysian stir-fried wide rice noodles with egg, bean sprouts, scallions, Sambal Oelek (Red Chili Paste), tofu and soy ham. Topped with shredded lettuce and cilantro. Moderately spicy.

Sunflower seeds, soy-meat, sweet corn, peas, carrots, scallions, and egg.

Chinese broccoli, onions, tomatoes, bell peppers, and egg. Choose tofu or soy-meat. Make it gluten free by substituting tamari for our brown sauce and choosing tofu.

Slow cooked in coconut milk with soy-meat, chickpeas, sweet potatoes, carrots, and onions. Vegan.

Spinach, edamame and chickpeas in a masala curry sauce. Served with brown rice seasoned with curry powder, peas, carrots, and shallots. Vegan and gluten free.

Thai eggplant, red peppers, green peppers, zucchini, broccoli, carrots, buttercup squash, Thai basil and lime leaves in a Panang coconut milk curry. Served with jasmine brown rice. Vegan.

Rice noodles, snow peas, carrots, red peppers, tofu, soy-meat, fried shallots, cashew nuts and spinach in a thick coconut curry soup. Vegan.

Broccoli, bok choy, green beans, snow peas, bell peppers, carrots, zucchini, Thai Basil, and micro greens in a green coconut milk curry. Served with jasmine brown rice. Vegan and gluten free.