Buffet Lunch & Dinner Entrees
VEGETARIAN ENTREES

INDIAN BLACK SESAME COVERED FELAFEL OVER BASMATI SAFFRON RICE
Felafel rolled with black sesame seed with carrots, green beans, raisins, red peppers and onion with a mango-cumin yogurt sauce over Basmati saffron rice
 
TANDOORI SEITAN (Seasoned wheat Gluten) WITH VEGETABLES OVER WILD RICE PILAF
Tandoori seitan with potatoes, mangos, black currants, cauliflower, edamame (steamed soybeans), corn and snap peas over wild rice pilaf   
 
VEGETARIAN LASAGNA (Individual rolls)
Fresh spinach, tomatoes, portabello mushrooms, sweet peppers, red onion, goat cheese or cream cheese, provolone and fresh basil wrapped in assorted whole wheat, spinach and sun-dried tomato lasagna noodles topped with Pinot Noir marinara sauce, three cheeses and scallions
 
SUN-DRIED TOMATO, SPINACH, SQUID INK FETTUCCINE WITH ASSORTED VEGETABLES
Assorted fresh fettuccine rows with sautéed porcini mushrooms, julienne carrots and yellow zucchini, asparagus and red onion topped with Pinot Grigio-sun-dried tomato cheese sauce, garnished with fresh basil
 
JEWISH-STYLE STUFFED CABBAGE ROLLS
Individual red cabbage rolls with tofu, wild rice pilaf, carrots, mushrooms, apricots and red onions, topped with garlic, raisin and cheese tomato sauce
 
INDIVUAL VEGETARIAN QUICHE
Beautiful individual pie pastry quiche with asparagus, goat cheese, mushrooms, red onions, carrots, mango chutney and roasted red peppers
 
ORIENTAL RICE NOODLES WITH TOFU AND ASIAN VEGETABLES
Chinese rice noodles with stir-fried tofu, baby corns, water chestnuts, bamboo shoots, julienne carrots, broccoli and straw mushrooms in a sesame-ginger white sauce
 
CURRIED TOFU, ALMONDS AND VEGETABLES OVER WHOLE WHEAT JAPANESE UDON NOODLES   
Sesame sauteed tofu, snow peas, mushrooms, carrots and baby corn over Japanese whole wheat Udon noodles topped with a mild or spicy honey curry sauces garnished with almonds, roasted red peppers and scallions 
 
 
INDIVIDUAL TOFU POT PIES
Beautiful individual pastry crust pies with sautéed tofu, carrots, celery, red potatoes, peas and onions in a creamy white wine, Irish white cheddar mushroom sauce
 
INDIVIDUAL PEASANT PIE
Beautiful individual pastry crust pies with carrots, peas, corn, mushrooms and leeks in a creamy white wine butter sauce, topped with piped garlic mash potatoes 
 
ENCHILADAS WITH TOFU, BLACK BEANS AND SPANISH STYLE VEGETABLES
Assorted flour sun-dried tomato, whole wheat and spinach tortillias stuffed with mild green chilies, black beans, mushrooms, red onions, raisin, and tomatoes topped with cilantro-Monterey jack cheese cream sauce, garnished with crème fraiche, pumpkin seeds, scallions and red roasted peppers
 
SOUTHWESTERN STYLE CHILI CON TOFU IN CRISPY FLOUR TORTILLA BOWL
Tofu, black beans, white beans, tomatoes, cactus, green chilies and red onion in a mild, medium or spicy red sauce topped with three Mexican cheese, fresh cilantro, crème fraiche and chopped tomatoes