A Sampling of Our Menu (the week of April 15th, 2023, Forest FEST)

CHIK’N AND CHICKPEA CURRY: A flavorful blend of plant-based chik’n, chickpeas, green peas, green onions, potatoes, and onions, smothered in our medium-hot Curry sauce and served over Basmati Rice. *May contain tree nuts, peanuts, peas, soy, gluten and other plant based allergens*

LOADED BAKED POTATOES: Two potato skins, stuffed with crushed potatoes, vegan sour cream, butter, cheeze, and topped with shredded vegan ‘Cheddar’ and bacon bits.
*May contain tree nuts, peanuts, peas, soy, gluten and other plant based allergens*
 
EGGPLANT ALLA PARMIGIANA: Slices of eggplant, braised and deep fried, are layered with our tomato-based sauce and grated vegan ‘Parmesan’ style cheeze, and baked to perfection.
*May contain tree nuts, peanuts, peas, soy, gluten and other plant based allergens*
 
SAVORY CORN AND POTATO CHOWDER (GF): A heart-warming burst of southern flavor with a spicy twist. Creamed corn, potatoes, and celery, blended with vegan half & half, vegetable broth, and topped with green onions and a mix of spices.
*May contain tree nuts, peanuts, peas, soy and other plant based allergens*
*This item is prepared in a shared kitchen. While we take all possible precautions to the best of our ability to avoid cross contamination, our customers should be aware that we do prepare our GF options in a shared space*
 
CHIK’N FAJITAS: Vegan chik’n, grilled with onions, green peppers, tomatoes, and our proprietary blend of spices. Served with a side of flour tortillas.
*May contain tree nuts, peanuts, peas, soy and other plant based allergens*
 
CHIK’N AND SWEET POTATO TURNOVER: Tender bites of vegan chik’n and sweet potato wrapped in a flaky, crunchy turnover.
*May contain tree nuts, peanuts, peas, soy and other plant based allergens*
 
PINEAPPLE AND CHERRY UPSIDE-DOWN CAKE: A buttery delight with a vanilla undertone, topped with chunks of pineapple, Maraschino cherries, and brown sugar.
*May contain tree nuts, peanuts, peas, soy, gluten and other plant based allergens*
 
STRAWBERRY SHORTCAKE: Slices of butter-rich pound cake covered with whipped coconut cream and strawberries.
*May contain tree nuts, peanuts, peas, gluten, soy and other plant based allergens*

Our Menu this week of 3/25/2023

*All listed items may contain tree nuts, peanuts, peas, gluten, soy and other plant based allergens*

SMACK ‘N CHEEZE

Shell pasta cooked ‘al dente’, tossed with our lip-smacking cheeze sauce, and topped with freshly-grated vegan Parmesan, and parsley.
 

THE VEGAN SOUTHERNER

Two crispy baked potato halves stuffed with whipped potatoes, vegan sour cream and ‘cheddar’. Topped with golden fried vegan chik’n nuggets and served on a bed of our signature creamy Smack ‘n Cheeze. Sprinkled with vegan ‘Parmesan’ cheeze and chives.
 

PASTA E FAGIOLI

A green twist to an old Italian favorite. A savory, creamy tomato-based soup, with Cannellini beans, garbanzo beans, pasta, and tender baby Kale. Spiced to perfection and slowly simmered.
 

SPICY BLACK BEAN PLATE

Spicy black beans and onions, served with yellow rice, green peas, sun dried tomatoes and fried plantains. Drizzled with red chile sauce.
 

SPINACH AND CHEEZE LASAGNA

Classic Italian pasta layered with Besciamella, sauteed Spinach, vegan ‘Mozzarella’, and ‘Parmesan’ style cheeze.

NO-MEAT LOVERS PASTRIES

Two delicate, flaky puff pastry sheets rolled around vegan ‘sausage’, ‘bacon’, ‘ham’ and ‘Mozzarella’ style shreds. Baked until golden brown. 
 

SOUTHERN POTATO SALAD

A vegan spin on southern classic potato salad. A blend of creamy potatoes, vegenaise, mustard, and dill pickle.
 

STRAWBERRY SHORTCAKE

Slices of butter-rich pound cake covered with whipped coconut cream and strawberries.
 

TRIPLE CHOCOLATE FRIED OREOS

Six Oreo cookies dunk in our chocolate batter and deep fried. Served with powder sugar and drizzled with chocolate.